Easter Egg Cupcakes
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/3 cup butter, melted and cooled
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 12 mini Cadbury creme eggs (not full size)
  1. Preheat oven to 350F.
  2. Line a 12-cup muffin tin with paper liners.
  3. In a large mixing bowl, whisk together flour, baking powder and salt.
  4. In a small mixing bowl, whisk together sugar, eggs, melted butter and vanilla until smooth. Whisk in milk.
  5. Pour wet ingredients into dry ingredients and stir until just combined and no streaks of flour remain.
  6. Evenly distribute batter into prepared pan. Place 1 mini Cadbury creme egg in the center of each.
  7. You can use a small knife to pull a bit of batter over the top, if you like.
  8. Bake for 14-16 minutes, until the top of the cake springs back when lightly pressed and the edges are a light gold.
  9. Cool on a wire rack before slicing.