Easter Cupcakes Recipe

Easter Cupcakes


  • 115g/4oz butter
  • 115g/4oz caster sugar
  • 2 eggs
  • 85g/3oz self-raising flour
  • 25g/1oz cocoa powder

For The Topping

  • 175g/6oz icing sugar
  • 85g/3oz butter
  • 1tbsp milk
  • Few drops of vanilla extract
  • Chocolate mini eggs

How to make Easter Cupcakes

  • Preheat oven to 180C/350F/Gas Mark 4
  • Beat together butter & sugar in a bowl until light & fluffy
  • Beat in eggs gradually
  • Sift in flour & cocoa powder
  • Fold mixture with a spoon
  • Spoon mixture into paper cases on a bun tray
  • Bake for 15-20 minutes then leave to cool


  • Beat butter in a bowl until light & fluffy
  • Sift in icing sugar & beat together
  • Add milk & vanilla extract
  • When cupcakes have cooled, put icing into piping bag, fitted with star nozzle
  • Pipe circles around the edge of each cupcake
  • Add chocolate eggs to decorate


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