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Cadbury Mini Egg Cupcake Recipe Image
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Cadbury Mini Egg Cupcakes

A simple cupcake recipe for Easter using Cadbury mini eggs.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cadbury mini egg cupcakes, easter cupcakes
Servings: 24 mini cupcakes
Calories: 124kcal

Equipment

  • 1 Mini cupcake baking pan (You can also use a regular cupcake baking pan and make larger cupcakes.)
  • 1 Piping Bag (You can also use a plastic storage bag (like Ziploc) to pipe onto the cupcake.)

Ingredients

  • 48 Cadbury mini eggs (and extras to chop up)
  • 1 Cupcake cake mix box
  • 1 Package of icing
  • 1 cup Coconut

Instructions

  • Prepare the cupcake mix according to directions. You can also make your own cupcake mix from scratch.
  • Chop up some of the cadbury mini eggs.
  • Pour cupcake mix into a mini cupcake baking pan with cupcake liners. You can also use a regular cupcake pan but the recipe will make less.
    Make mini cupcakes
  • Add some chopped up cadbury mini eggs on top of the cupcakes (once in the pan) so they do not settle to the bottom of the cupcake if mixed in the mix itself.
    Add Crushed Mini Eggs on Top
  • Bake cupcakes according to package directions.
    Bake Mini Egg Cupcakes
  • Bake coconut in the oven at 350 degrees for 5 minutes. Turn halfway through. Toasted coconut makes a crunchy taste on top. You can also opt to leave the coconut plain or use green food coloring to make it green and look like grass.
    Toast Coconut Flakes
  • With a piping bag, pipe on icing.
  • Sprinkle on the coconut and then top with your Cadbury mini eggs!
    Add Coconut Flakes on Top

Video

Notes

Nutrition facts may vary depending on store bought ingredients. 

Nutrition

Calories: 124kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Sodium: 150mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg