Easter Cupcakes Recipe

Easter cupcakes

  • makes 12
  • Easy

Bake a batch of chocolate cupcakes and top with vanilla buttercream and Cadbury Mini Eggs for an easy Easter treat


Bake a batch of these Easter cupcakes then check out more exciting Easter bakes and Easter dessert ideas, including our Easter cheesecakeEaster rocky road and Easter simnel cake.




  • self-raising flour 150g
  • cocoa powder 50g
  • caster sugar 200g
  • unsalted butter 100g, softened
  • egg 1 large
  • whole milk 100ml
  • vanilla extract ½ tsp


  • unsalted butter 150g, softened
  • icing sugar 250g, sifted
  • vanilla extract or paste 1 tsp
  • Cadbury Mini Eggs 2 x 80g bags, some halved, some left whole
  • dark or milk chocolate 10g (approximately 2 squares), grated (optional)


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin cases. Combine the flour, cocoa powder and a pinch of salt in a large bowl. 

  • Step 2

    In another large bowl use an electric hand mixer to beat together the sugar and butter until pale and fluffy. In a jug, whisk together the egg, milk and vanilla.

  • Step 3

    Add half the flour and half the milk/egg mixture to the creamed butter and sugar, then beat together. Add the rest of the flour and milk/egg mixtures and beat again to make a smooth batter.

  • Step 4

    Divide the batter between the muffin cases, then bake for 20 minutes or until risen and a toothpick or skewer inserted into a cake comes out clean. Remove from the oven and leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.

  • Step 5

    For the buttercream, use an electric hand mixer to slowly beat the softened butter with the icing sugar until fully combined and velvety (add a tiny drop of boiling water to soften, if necessary). Beat in the vanilla.

  • Step 6

    Pipe or spread buttercream on top of each cupcake, then decorate with halved and whole Mini Eggs and a little grated chocolate, if you like.