Easter Egg Cupcakes

We used to go on Easter Egg Hunts when I was little.   I wanted to make a cupcake that reminds me of these Egg Hunt: a cupcake that tastes like Spring and is fun. -Jo-


We used & adapted BenjaminWong’s recipes for the cupcakes & buttercream from “Cupcakes with Attitude”.  We adapted The Food Charlatan’s recipe for Lemon Curd.

Vanilla Cupcake, (makes about 10-12 cupcakes)

Chicken eggs for the cake & lemon curd, Cadbury’s Chocolate Eggs for decoration
  • 125g unsalted butter
  • 125g castor sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 125g self-rising flour
  • 2 Tbsp milk
  1. Preheat oven to 180 degrees centigrade.
  2. Line cupcake tray with liners.
  3. Cream the softened butter with the sugar until well-mixed.
  4. Add eggs and beat till well-blended, light & fluffy.
  5. Add vanilla extract & salt.
  6. Fold in flour; stop when batter is well-mixed.
  7. Add milk & mix well.
  8. Spoon batter into cupcake liners till about 3/4 full.
  9. Bake for 20-25 min.
  10. Remove from oven and cool for about 5min before transferring to wire rack.

Lemon Curd

  • Easter6
    More-ish Lemon Curd

    1 Tbsp lemon zest

  • 3/4 cup fresh lemon juice (3-4 large lemons)
  • 165g sugar
  • 1/4 teaspoon salt
  • 3 large eggs + 4 large egg yolks
  • 57g butter, chopped into pieces
  1. In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Cook over medium heat for about 5 minutes, or until the sugar and salt have dissolved.
  2. In a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
  3. When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly.
  4. Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir you may curdle your eggs.
  5. Continue to whisk over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
  6. Pour the curd through a mesh strainer into a new bowl.
  7. Stir the chopped butter into the lemon curd until it’s completely melted.
  8. Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
  9. Refrigerate until cold, about 2-4 hours. It will thicken up as it cools.
  10. Transfer to an airtight container. Keeps for 1-2 weeks.

Chocolate Buttercream Frosting

  • 200g unsalted butter
  • 2 tsp vanilla extract
  • 200g icing sugar
  • 1 pinch of salt
  • 85g cocoa powder
  • 4 Tbsp water or milk
  1. Cream the softened butter.
  2. Add vanilla extract and mix well.
  3. Add icing sugar, salt and cocoa powder, and combine well.
  4. Gradually add water or milk to obtain the right consistency.


Assembling the cakes

  1. Spread chilled lemon curd on top of the cooled cupcakes.
  2. Pipe on the chocolate buttercream in circles to look like nests.
  3. Put chocolate eggs on top to complete the bird’s nest.
Our First Easter Cupcake



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