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Easter Baking! White Chocolate Easter Egg Cupcakes

White Chocolate Easter Egg Cupcakes

Prep Time: 30 mins Cook Time: 18 mins Total Time: 48 mins

Servings: 12 regular size or 24 mini

Calories: 421kcal

Original Recipe can be found on: Garnish & Glaze blog here


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

  • 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


For the Cupcakes:

  • Preheat oven to 180 degrees C. Line muffin tins with cupcake liners (12 regular, 48 mini, or a combo of 6 regular and 24 mini).

  • In a mixing bowl, combine flour, baking powder, baking soda, and salt.

  • 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.

  • With an electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.

  • Spoon batter into cupcake liners. 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:

  • 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.

  • 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 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:

  • 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.

  • 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.

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