I recently discovered the magic of cupcakes baked in Easter eggs and I’m mad about them! I will definitely be making a batch this weekend (stay tuned for my pictures) but in the meantime I thought I’d share a recipe so you can create your own this weekend as well.

Die your eggshells however you’d like (check yesterday’s post for some inspiration) and then follow the steps below, courtesy of The Cupcake Project:

How to Make Easter Egg Cupcakes


  • 9 large eggs (Only one will get used in the cake. The rest are just used for the shells.)
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • a pinch of salt
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/2 tsp lemon extract
  • 1/4 cup sour cream

To prepare the cake batter:

  1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
  2. In a large bowl, mix one egg and sugar until light and creamy.
  3. Add the butter and lemon extract and mix until fully integrated.
  4. Mix in the dry ingredients until just combined.
  5. Add the sour cream and mix until smooth.


  6. Place the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright.
  7. Load the batter into a piping bag fitted with a large round tip. Make sure that the tip can fit all of the way inside of the egg hole. If it can’t, expand the hole a little bit at a time until it fits. Fill your eggs about 3/4 full with batter. This is the tricky part. If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking. If you overfill the eggs, cake will overflow out of the egg during baking.
  8. Bake the eggs at 350 F for 23 minutes.
  9. Let cool, crack, and eat!


If you’re celebrating, what will you be whipping up this Easter weekend? Share your signature Easter recipes in the comments below!

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Source: The Cupcake Project

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