Easter Egg Cupcakes

What you'll need


Working Method

Line mini cupcake pans with paper liners.  Prepare white cake mix according to manufacturer’s instructions.  Use a #40 purple scoop to deposit 0.5 oz. batter into each cavity.  Bake at 350°F until cupcakes spring back lightly when touched.  Let cool completely.  Place white buttercreme into a piping bag fitted with a large open tip, pipe buttercream in swirls on top of cupcakes.  Immediately sprinkle with chocolate and then top with chocolate eggs.


White Cake, Mini, Buttercreme, Buttercream, Chocolate, Tagliatellis, Eggs, Candy 

Load More Reviews

Easter Egg Cupcakes

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.