White Chocolate Easter Egg Cupcakes are the perfect cute and yummy treat for your Easter celebration.
White Chocolate Easter Cupcakes
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I love sunshine! The past few days have been so gorgeous! Not a cloud in the sky. Spring is awesome all on it’s own but I think what makes it even better is having experienced 5 months of really cold and cloudy weather right before. I’m so excited to start going on walks again and letting Carly play at the park. Oh spring is going to be wonderful… especially with these White Chocolate Easter Egg Cupcakes!
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Well, Easter is coming up in just a month so I thought I’d make something festive and delicious. I think these cupcakes fit that criteria, don’t you?
Oh my, the cake of these cupcakes is amazingly fluffy, moist, and vanillay. Yes, you have to beat the egg whites separately but it’s so worth it! It’s what gives the cupcake height and a more light and tender cake crumb.
The cupcakes are topped with the most amazing frosting! It’s got cream cheese, white chocolate, AND butter. Can you get a better combination?!? Then its topped with chocolate shavings to resemble a bird’s nest and topped with my absolute favorite Easter candy– Cadbury Mini Eggs. I’ve already gone through two bags of them this season (yikes!). They are just so addicting! Even Carly likes them. It was so hard to keep her from stealing them while taking pictures of these.
So with this recipe, you can make 24 mini cupcakes or 12 regular size cupcakes, OR you can make a combo with 6 regular and 12 mini. I love the look of the regular size cupcakes with three eggs on top but I also am a little obsessed with how the little ones fit perfectly into an egg carton. Isn’t it just adorable?!?! And it makes them easy to transport.
You guys are going to LOVE these White Chocolate Easter Egg Cupcakes! Enjoy!
Tools used to make these Easter Cupcakes:
Measuring Cups– I love these measuring cups! It has every single size measuring cup and spoon. I can’t stand sets that don’t come with 2/3 and 3/4 cups!
Muffin/Cupcake Tin– Every kitchen needs a muffin tin. This is my favorite. I use it for cupcakes, muffins, mini frittatas….
Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
For more delicious Easter recipes, try these:
- Carrot Sheet Cake
- Caramel Pecan Carrot Cupcakes
- Carrot Patch Cupcakes
- Chocolate Chip Cookie Dough Easter Eggs
White Chocolate Easter Egg Cupcakes Video
White Easter Egg Cupcakes
Ingredients
For the Cupcakes:
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 cup sugar
- 3/4 cup buttermilk or whole milk
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 2 egg whites
For the Frosting:
- 2/3 cup white chocolate chips, melted (~4 ounces)
- 5 ounces cream cheese room temperature
- 3 tablespoons butter room temperature
- 1/2 teaspoon vanilla extract
- 1 3/4 cups powdered sugar
- 1-2 tablespoons milk
For the Topping:
- 1 ounce chocolate almond bark
- 24-36 Cadbury Mini Eggs
Instructions
For the Cupcakes:
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Preheat oven to 350 degrees F. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).
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In a mixing bowl, combine flour, baking powder, baking soda, and salt.
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In another bowl, melt butter and whisk in the sugar, buttermilk, sour cream, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
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With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
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Spoon batter into cupcake liners (I like to use an ice cream scoop for the regular size cupcakes and a cookie scoop for the mini). Bake mini cupcakes for 9-11 minutes and regular cupcakes for 15-18 minutes until toothpick comes out clean. (If you are baking mini and regular cupcakes, bake the mini ones first and then the regular.)
For the Frosting:
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Melt the chocolate in the microwave on low in 20 second increments, stirring after each. Let the chocolate cool slightly for about 2 minutes so it is not too hot that it melts the butter and cream cheese.
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In a mixing bowl, beat butter and cream cheese on medium speed for 1 minute. Add the melted chocolate and vanilla and beat anther minute. Beat in the sugar a little at a time, mixing until until light and fluffy. Add milk 1 tablespoon at a time if needed to reach desired consistency. Place in a piping bag with tip and pipe onto the cupcakes.
For the Topping:
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Using a vegetable peeler, shave the chocolate to create long chocolate shavings. Sprinkle over the freshly piped frosting and then top with Cadbury Mini Eggs.
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Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.
Recipe source: Garnish & Glaze original frosting recipe; cupcake batter slightly adapted from Sally’s Baking Addicting
This is a great idea. I love the photos.
http://www.anchoredinsweets.com
Thanks so much Meena! 🙂
Will these hold up if I make and frost them the night before?
The shell on the cadbury egg starts to soften after a few days but it should be fine to make the night before.
These are beautiful!! I looooooove mini cadbury eggs!!!
Thank you Lara! I’m so addicted to Cadbury eggs! It’s embarrassing how many bags I’ve already gone through this season.
What tip did you use?
Bethany, This is the one I use (disclosure-affiliate link). It has a 3/4 inch opening. You can also get away with the Wilton 1 which is a little smaller. For the mini cupcakes I used the Wilton 2A tip.
is the vanilla listed in the cupcake recipe vanilla extract?
Lindsey, Yes. Sorry, I just fixed it in the recipe to make it clear.
Shaving it with a vegetable shaver didn’t work but I shaved it with a knife and that worked so try that if ur making this
Glad you were able to find something else to shave the chocolate. I wonder if maybe the vegetable peeler didn’t work for you because it was too dull?
Did you use sweetened or unsweetened chocolate for the shavings? 🙂
Sweetened
These are too cute! I usually prefer making cakes over cupcakes because cupcakes always seem like so much more work. ;P but in this case I think it’d be worth it. The little individual eggs atop each cupcake are just picture perfect. Thanks for the great ideas!
Thank you Rebecca! And yes, cupcakes are just the right size for a nest of little eggs. 🙂
Do these have to be refrigerated because of the creamcheese?
Yes. If you won’t be serving it within a few hours you’ll want to store it in the fridge. I wouldn’t serve them cold though. Take them out 30-60 minutes before you serve them so they are room temp.
I can’t get soir cream where I am. Can I use Greek to yogurt instead? -and if so, would I use sweetened or unsweetened?
Michelle, Yes! You can use plain (unsweetened) Greek yogurt.
These are so adorable! I used speckled peanut butter M&Ms and green coconut. I loved the chocolate shavings but I was already making mini chocolate pudding cups. I already had cupcakes made so I didn’t get to use your recioe, but it seems really great! The frosting was delicious! Thanks for the recipe!
I love these cupcakes. They are so cute and taste amazing. I did find hard pieces of white chocolate in the frosting even after I mixed it. Any suggestions on how to prevent this? Thank you!
They Kristen! I’m glad you loved them! If you had hard chocolate pieces then your butter and cream cheese were too cold when you added the chocolate or you let your white chocolate cool too much. I like to set out my frosting ingredients a couple hours before using but if I forget I soften it cut into pieces in the microwave on “defrost” or low power. Hope that helps! Happy Easter!
These white chocolate easter egg cupcakes are probably the most creative things you have shared on this site. Well done!
Hi Melanie!
These look look fantastic, I just have one quick question.
For the frosting you’ve written “2/3 cup 4 ounces white chocolate chips, melted”
Is this:
2/3 of a cup PLUS 4 ounces of white chocolate chips
2/3 of a cup OR 4 ounces of white chocolate chips?
Thank you!
Sorry that was unclear. It’s just 2/3 cup. If weighed, that should be about 4 ounces.
Hi there! I’m a novice novice novice baker, so is this recipe enough to make one cake?
Hi Kate! This would make one 9×13 inch cake or two 8-inch rounds. This is a denser cake so I prefer it as cupcakes or a one layer 9×13 inch cake.