Easter Egg Cupcakes

Angie Sarris Recipe

By Angie Sarris Angies

1 Hr
1 Hr

These are so cute, the kids and adults go crazy over them. Have more photos on my blog.
Angie's Southern Kitchen

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1 1/2 c
self rising flour
1 1/4 c
all purpose flour
2 stick
2 c
4 large
1 c
whole milk
1 tsp

Directions Step-By-Step

Preheat oven to 325
line muffin tin with cupcake papers ~ I used mini made 6 dozen

In a small bowl combine flours, set aside. In a standing mixer cream butter until nice and smooth then add the sugar a little at the time and beat until light and fluffy about 3 minutes. Add eggs one at the time beating well after each egg. Using a rubber spatula scrape down the side of the bowl. Add the dry ingrsdients in three parts , alternating with the milk and vanilla. Mix until it is just mixed in and do not over beat. I put the batter in a pastry bag and this makes so easy to add to the muffin cups easy with any mess.
A spoon or ice cream scoop will work for filling the batter in the muffin papers as well. Bake for 14 minutes or till done in center do not over bake will be dry.

2 1/4 cups confection sugar ~ sifted
2 tablespoon light corn syrup
3 tablespoon whole milk
food color ~ I use powder or gel

I used one batch of icing for all the cupcakes I divided into 6 small bowls after it was all mixed up and then died them the colors of Easter Eggs and dipped them in and let an excess drip back in bowl. I topped them with candies and let them dry and time for your close up my little pretties!! These are great for a display…remember my mom has a store so you can sit them out and they look nice for a long time. If you go to my blog give more photos on each step. Angie's Southern Kitchen

About this Recipe

Course/Dish: Other Desserts
Collection: Easter Treats
Other Tag: For Kids
Hashtags: #baking, #Cupcakes

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Nancy J. Patrykus Finnjin
Mar 28, 2012
So pretty.
Bet they taste good also!
Jamie Burris jamielb1972
Mar 28, 2012
A nice easy recipe, looks good. This one's going in my recipe box for sure. Have you ever used this recipe for a regular cake?
Angie Sarris Angies
Mar 29, 2012
I have not ~ I have another I like for cakes better will post it some times. I like this better for cupcakes only a little to dry for a cake. I have found they are not always interchangeable cake ~vs~ cupcakes...sometimes but, most of the time ~ not. I have used this for years and always holds up well to what ever I do to them. Plus it is so easy! Do not over fill them when baking 1/2 to 3/4 full only!!! Enjoy!

Diane Hopson Smith DeeDee2011
Mar 30, 2012
Angie these are so cute....love em!!! thanks for sharing!!
Angie Sarris Angies
Mar 31, 2012
Thanks ;o)
Kathy South kss
Apr 1, 2012
How cute!
I am wondering, does the icing "harden" a bit, ok, maybe harden isnt what I'm thinking...Firm, does it become firmer - not tacky like regular cake icings..

Thanks for sharing, my grandchildren are goina love these :o)
Angie Sarris Angies
Apr 1, 2012
this is kinda like a royal icing and yes it does harden...I have added fresh orange juice and zest ~ lemon juice and lemon zest ~ but when taking pictures you can see this...just an added thing to flavor the icing.

They are so so cute, even more so in person!! I wish you great luck with them.
Apr 7, 2012 - Kathy South shared this recipe with discussion group: CAKE/COOKIE/CANDY POPS TRUFFLES & BALL POPS