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Vanilla cupcakes, hidden Mini Eggs, vanilla pastel frosting, and even more Mini Eggs! Perfect Mini Egg cupcakes!

Easter baking!

So, peak Easter Baking Season… and I post these. I know, I know… I’m messing with the system by posting such a corker now, but its MINI EGG SEASON STILL! I realise, Easter isn’t actually about chocolate, so don’t have a freakout… but when you’re a baking blogger, Easter is one of the busiest and best times of the year!

Anyway… I realise I have posted many a Mini Egg recipe since starting my blog, including quite a few this year alone, but I just can’t resist more. Mini Egg cupcakes?! How have I not posted these any sooner?! Honestly, I question my sanity so much because these are delightful. 

I don’t know about you, but as much as I adore Christmas themed baking, Easter themed baking is just so damn pretty. Pastel colours and all the different chocolates are just the BEST. Just LOOK at these cupcakes! They are so pretty, and I am honestly just obsessed. 


There are several different ways of doing the actual cupcakes. You can have them as they are in the recipe, with a vanilla sponge, crushed Mini Eggs folded through. Or, you can hollow out the centre, and have Mini Eggs in the centre of the Cupcakes. Thirdly, you can even make the cupcakes chocolate flavour, by taking our 25g of flour, and adding in 25g of cocoa powder!

There are obviously other ways as well, but that’s how I’ve made them! Either way, the cupcakes themselves are utterly delicious, but the theme is really carried by the pastel buttercream swirls on top. Now, I realise that there are four colours of Mini Eggs, but… getting a white colour in the buttercream is really quite hard. 

Food colouring

If you stick to the ideas of purple, pink and yellow, then you have a beautiful pastel swirl effect on the top of the cupcakes, and it just looks so perfect for Easter! Everything pastel is beautiful anyway, but it’s ideal at Easter time. 

The colours I recommend for these bakes are this pink and this purple. They are my personal favourites because the pigmentation is so strong, and you need so little to colour your food. The purple food colour is my personal favourite as I don’t often use it – but the pink food colouring is a close second in being a favourite. 

Baking cups

For my cupcake cases, I now ALWAYS use Iced Jems baking cups. They are a bloody wonderful invention, and they just look so darn pretty! You don’t have to use a muffin tray, which means I don’t have to spend half my life trying to fit my muffin tray back into my cupboard after baking, but you use just a regular flat baking tray instead! 

They come in all sorts of colours, and when you open them out they basically become a little plate too. I am slightly biased as I have been lucky enough to be sent some of them in the past by Jemma, but the number of times I have restocked the cupboard and had to buy more and more of them! 

Other Mini Egg recipes

If like me, you are obsessed with Mini Eggs all year round, you can find many other Mini Egg recipes on my blog. There is a loaf cake, a layer cake and even millionaires shortbread – YUM!


Anyway.. back to the cupcakes. They are just so cute, so yummy, and so perfect for Easter. Customise them as you please – but they are wonderful how they are! Enjoy! X

Mini Egg Cupcakes!

Vanilla cupcakes, hidden Mini Eggs, vanilla pastel frosting, and even more Mini Eggs! Perfect Mini Egg cupcakes!
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Category: Cupcakes
Type: Cupcakes
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g unsalted butter
  • 150 g caster sugar
  • 150 g self raising flour
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 200 g Mini Eggs


  • 250 g unsalted butter (not stork)
  • 500 g icing sugar
  • 1 tsp vanilla extract
  • Pink and purple food colouring


  • Mini Eggs!



  • Preheat your oven to 180C/160C Fan, and get your cupcake cases ready!
  • Beat together your butter and sugar until light and fluffy!
  • Add in your flour, vanilla and eggs, and beat until smooth and delicious!
  • Crush your 200g of Mini Eggs, and fold through the mixture!
  • Split evenly between the cupcake cases, and bake in your oven for 18-22 minutes!
  • Once baked, leave your cupcakes to cool fully before decorating. 


  • Make sure your butter is at room temperature! Beat the butter on its own, for a few minutes to really loosen it and make it supple!
  • Add in the vanilla extract, and the icing sugar, and beat until smooth and delicious.
  • Split the buttercream evenly between three bowls, and colour to a pastel purple, pink and leave the third as it is for a yellow colour!


  • Add your three colours of buttercream to a large piping bag, with a 2D closed star piping tip on! 
  • Pipe in swirls on top of the cupcakes, and sprinkle on some crushed Mini Eggs, and some sprinkles if you fancy! 


  • I find it easier to use three small piping bags, and add them into a large piping bag. However, you can just smush it in one and hope for the best!
  • I used about 300-350g of Mini Eggs for these, but you can use more or less!
  • You can leave the Mini Eggs out of the sponges if you prefer - or even hollow out the middle and add some in after baking!
  • I recommend this purple colouring and this pink food colouring!
  • And I use these Baking Cups from Iced Jems
  • These cupcakes will last for 3+ days at room temp!

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ellie on April 16, 2022 at 8:45 am

    Hi, just wondering if it’s possible to freeze these for later? I made your big chocolate version of the cake, but have buttercream left over and don’t want it going to waste, so was wondering if I could make these and freeze them for later?

    • Jane's Patisserie on April 16, 2022 at 9:36 am

      Yes you can indeed!! They can freeze for up to 3+ months! x

    • Charlotte on January 24, 2023 at 12:23 pm

      When you say beat witch do you use on the mixer ? Witch head? Xx

    • Jane's Patisserie on January 30, 2023 at 11:53 am

      Hiya! I always use the Flexi beater attachment on my kitchen aid. Hope this helps! x

  2. Angela on March 30, 2022 at 12:50 am

    Love the frosting colors on these!

  3. Em on June 9, 2021 at 10:22 am

    Hi Jane, can the buttercream be made in advance and stored in the fridge? If so, how long does it keep and does it have to be mixed again before piping? Thanks

    • Jane's Patisserie on June 10, 2021 at 12:11 pm

      Hiya, it can be stored in the fridge for up to 2 weeks but it’ll need to be taken back to room temp and re-beaten anyway xx

  4. Laura on April 12, 2021 at 3:32 pm

    Hey Jane,

    Are sugar flair food colouring gels OK to use instead? Or are the rainbow ones better? Thanks

    • Jane's Patisserie on April 13, 2021 at 12:39 pm

      Hey! Yes they will work too xx

  5. Amy Pearce on March 14, 2021 at 9:11 pm

    5 stars
    Hi! Probably a silly question but when you say you use 3 small piping bags for the buttercream and then 1 large one to pipe it on, do you mean you pipe the 3 small bags into the large one before? I’m going to do these for Easter but want to get the pastel buttercream perfect!!

    • Jane's Patisserie on March 14, 2021 at 9:17 pm

      No so for this I literally put each colour into its own piping bag, and then added all three piping bags to a bigger one. Now though, I tend to line the colours up on a piece of clingfilm, roll that into a sausage and then add that to a piping bag as its much easier! x

  6. Helen R on March 13, 2021 at 2:43 pm

    5 stars
    Made these last weekend and they were delicious and so pretty! Making them again this weekend to go in the Mother’s day afternoon teas I’m making. Thanks for another great recipe!😊🧁

  7. jessie on March 4, 2021 at 12:21 am

    Hi Jane ! These cupcakes look absolutely beautiful and perfect for Easter . I’m planning to make them soon but I prefer oil -based cakes instead of using butter . How much oil and milk would I need to add to replace the butter in the recipe ? Thank you :)xx

  8. Emma on March 3, 2021 at 12:36 am

    Hi Jane, I’m loving your recipes and so is my family and I’m getting my icing skills better but I was just wondering if you could give me tips on how and where to squeeze the piping bag and do I work outside in or inside out . Never seems To look as pretty as yours do . I have the nozzle you suggested 🙂

    • Jane's Patisserie on March 3, 2021 at 8:17 pm

      Have a look on my YouTube channel as there are a few videos on there where I pipe buttercream!

  9. Abbie on January 26, 2021 at 6:43 pm

    Hi Jane! What kind/size of piping nozzle do you use for the icing? Thanks!

    • Abbie on January 26, 2021 at 6:45 pm

      Sorry just read the notes and seen, whoops!

  10. Elycia on January 13, 2021 at 7:36 pm

    Hi Jane! This may be a silly question but for the method you use of the three smaller piping bags into one larger one, what size piping bags do you use? I have 18inch and 12inch but all the videos I’ve seen only use two colours so I’m unsure if three 12inch bags would fit inside an 18inch 😂
    Thank you in advance!

    • Jane's Patisserie on January 15, 2021 at 8:48 pm

      I have smaller tala ones, and then large savoy ones! You can however skip using four piping pags and use clingfilm for the three colours instead and make a sausage or colours and put that into the piping bag! x

  11. Lucy Rizzotti on January 8, 2021 at 7:07 pm

    4 stars
    Hi Jane !! I am going to use this recipe without the mini eggs in for just normal cupcakes as last time I made this I loved the moist sponge! I recently bought some strawberry flavouring and was wondering if it would work if I put about a tbsp into this recipe or it would just go weird !! Thankyou xx

  12. Rebecca on June 27, 2020 at 3:48 pm

    Hello Jane! I was thinking of using the two coloured swirl for my dad’s west ham themed cupcakes but I have run out of disposable piping bags! Is there a clingfilm method ? I love this technique but it scares me!

    • Jane's Patisserie on June 27, 2020 at 7:30 pm

      You can try clingfilm but I usually still put it in a piping bag personally! Make sure it’s wrapped well or try and put the clingfilm into a sandwich bag maybe to make it more sturdy?

    • Steph on June 30, 2020 at 12:20 pm

      5 stars
      Made these Again today as I managed to get some mini eggs turned out amazing 😃 thanks Jane x

  13. Kerry on May 26, 2020 at 10:57 am

    I love this recipe, works perfect everytime! If I only needed to make 6 cupcakes though, is it easy as just halving the ingredients? X

    • Jane's Patisserie on May 26, 2020 at 10:58 am

      Hey! Ahh yay! Because of the eggs, it’s best to make 4 cupcakes, or 8 cupcakes – so that you use either one egg, or two eggs (if that makes sense!) X

  14. emma on April 16, 2020 at 7:49 pm

    These didn’t set very well and very soft in the middle and not very firm – they taste good though

    • Jane's Patisserie on April 16, 2020 at 9:23 pm

      Hello – I’m not sure what you mean that they didn’t set very well as they’re cupcakes? Do you mean that you underbaked them?

  15. Natalie Barnes on April 12, 2020 at 8:49 pm

    Hi Jane for the food colouring would the Dr oetkar food gels work just as well as the ones you recommend?

    • Jane's Patisserie on April 12, 2020 at 9:01 pm

      No, they don’t. I never recommend supermarket colours!

  16. Andrea on April 10, 2020 at 5:01 pm

    Hi Jane! I’m planning on making these later, however I only have large eggs. Would 2 large eggs be enough as a substitute for 3 medium eggs?

    Thanks! Love all your recipes!

    • Jane's Patisserie on April 10, 2020 at 5:10 pm

      Hey! So I would actually still use 3 large eggs, but use 175g of the butter/sugar/flour (may make an extra 1-2 cupcakes) but its better than just two large eggs for 150g recipe!

  17. Chloe M on April 8, 2020 at 5:14 pm

    5 stars
    Hi Jane, how long do the cupcakes last? I love your Easter recipes have made the mini egg cookies and the traybake so far! Xx

    • Jane's Patisserie on April 8, 2020 at 5:18 pm

      3+ days at room temp! And I’m so glad!

  18. Alica on April 8, 2019 at 11:35 am

    These sound delicious! One question though – how do you crush your mini eggs? I have never noticed this while eating them, but they are darn hard to break! I can do them with a knife if I’m careful, but that just takes forever. Do you have a quick method?

    • Jane's Patisserie on April 8, 2019 at 7:01 pm

      I either use the side of a knife and crush, or a pestle and mortar!

  19. Jodie fostley on April 7, 2019 at 8:20 pm

    The tried these but all the mini eggs ended up at the bottom…how can I prevent this happening?? Thanks

    • Jane's Patisserie on April 7, 2019 at 9:05 pm

      Oh no! If you struggle you can just hollow the middle out and put them in there rather than baking them into the mix – or make your cake mixture thicker by adding in another 50g of flour and beating till smooth so there’s less chance of them sinking x

    • Jodie fostley on April 8, 2019 at 1:30 pm

      Thank you ….would placing them on top of each muffin case work better?

    • Jane's Patisserie on April 8, 2019 at 7:01 pm

      You could give it a go!

  20. Amanda W. on April 1, 2019 at 4:05 pm

    Love your bakes Jane and miss your blogs! Will give this a try if i could, as i will make the one “bird nest” from your previous year’s Easter recipe 🙂 thanks for your lovely blog!

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