How cute are these Easter Egg Hunt Cupcakes?! They’re a miniature version of the towering surprise-inside Easter Egg Hunt Cake I made a few years back, and truth be told, I think I love them even more than the original. Layer cakes are great and all, but it’s pretty hard to resist cupcakes topped with Easter candy and filled with sprinkles!Easter Egg Hunt Cupcakes start with the same vanilla sour cream cupcake base I used for my Red Velvet Marble Cupcakes last month. Here it’s baked up plain, but that’s the only thing that’s plain about these little cakes. It goes without saying that this recipe is pretty extra.Before frosting, each cupcake is filled with sprinkles for a surprise effect. To achieve this, a cone-shaped piece of cake is cut out of the top of each cupcake, leaving behind just enough room for a teaspoon of sprinkles. Then the little conical toppers are trimmed into disks so that they fit right back on top of the cupcakes, concealing the surprise inside. Once the cupcakes are frosted, the cut-outs won’t be visible, making it all the more fun when your family and friends bite in and sprinkles come running out!Like the layer cake that inspired them, these cupcakes are frosted with green-tinted vanilla buttercream and decorated with little Easter scenes made of green coconut “grass,” egg-shaped candies and Peeps bunnies.
Pro-tip: slice off the rounded bottom edges of your Peeps bunnies and slick the exposed marshmallow with frosting so that they sit nicely on your cupcakes. You don’t want to spend all of Easter propping up marshmallow bunnies, you know?!I can’t get over how festive these are! I say this about at least one recipe a year, but these might be the cutest things I’ve ever made. And maybe soon they’ll be the cutest things you’ve ever made.
Easter Egg Hunt Cupcakes
makes 12-14 cupcakes
1/2 cup milk, room temperature
1/2 cup sour cream, room temperature
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
2 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
a few drops of green food coloring
3 tablespoons heavy cream
1 1/2 cups sweetened flaked coconut
a few drops of green food coloring
Peeps bunnies (optional)
rainbow sprinkles (jimmies) or seasonal sprinkles
Easter egg candies (I used M&Ms)
Make the cupcakes. Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.
Combine milk and sour cream a liquid measuring cup, then use a fork to whisk them together. Set aside.
In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar. Add eggs one at a time, combining completely after each addition. Beat in vanilla. Mix in half the dry ingredients, followed by half the milk/sour cream. Add the remaining dry ingredients followed by the remaining milk/sour cream.
Fill liners 2/3-3/4 full. Tap full pan on the counter five times before baking for 18-19 minutes, until a toothpick inserted in the centers comes out clean. Let cupcakes cool in the pan for 5-10 minutes before removing to a rack to cool completely.
Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add confectioner’s sugar and salt in two installments, combining completely after each addition. Beat in vanilla, food coloring & heavy cream until combined. Set aside.
In a small bowl, mix together coconut and food coloring until combined. If using Peeps bunnies, trim off 1/2-inch of their curved bases so that they are flat.
Fill cupcakes. Working with one cupcake at a time, use a small paring knife to carve out a 1-inch deep hole in the top. The removed piece should be conical; slice off the narrow/pointed end so that you have a little disk of cake. Fill the hole in the cupcake with ~1 teaspoon of sprinkles, then place the disk of cake on top to cover them. Repeat process until all cupcakes have been filled.
Frost and decorate cupcakes. Use an offset icing spatula to frost filled cupcakes, leaving the tops relatively flat. Sprinkle on green coconut (or gently dip cupcakes into a bowl of coconut), then decorate with egg candies and Peeps bunnies. I find it easiest to get the Peeps bunnies to stick by dipping their trimmed flat bottom edges in frosting before adhering to the frosted cupcakes.
Serve. Cupcakes will keep covered at room temperature for up to three days, or in the refrigerator for up to five. Peeps bunnies will get stale over time.