Cute Easter Egg Hunt Mini-Cupcakes

It’s almost Easter.  Even though our holiday will be very different this year, we’re on a quest to find cute Easter crafts and recipes! Today, I found this adorable cupcake recipe on Disney’s Babble site and thought I’d share! Enjoy!

Easter Egg Hunt Mini-Cupcakes
makes 48 mini cupcakes

For the cupcakes

4 eggs (separated and at room temperature)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of butter (room temperature)
2 cups sugar
1 teaspoon vanilla extract
1 cup milk (room temperature)

Preheat the oven to 350 degrees, butter the mini muffin tins, and line the cups with paper.

With a mixer or beaters, beat the egg whites until they form soft peaks. Spoon the egg whites into a small bowl and set aside. Next, combine the flour, baking powder, and salt in a medium mixing bowl and set aside.

In the same bowl you used for beating the eggs whites, beat the butter until it is light and fluffy. Add the sugar and beat for two more minutes. Next, beat in the egg yolks one at a time, and add the vanilla.

Put your mixer on low, add half the milk and half the flour, and then the other half of the milk and the other half of the flour. Then, add half the eggs whites and mix just until combined. Fold in the second half and mix gently with a spoon or spatula.

Spoon the batter into the muffin tins, filling each cup 2/3 3/4 of the way full, depending on how big you want the cupcake to be. Bake for about 20 minutes, or until the cupcakes are a light golden color and a toothpick inserted in the center comes out clean.

Cool cupcakes completely and then frost.

For the buttercream frosting

12 tablespoons unsalted butter (room temperature)
1 1/2 cups confectioners sugar
2 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
green sprinkles
5 drops green and 2 drops yellow food coloring
candy eggs

With a mixer on medium speed, cream the butter until it is light and fluffy, then slowly add the sugar. Once the butter and sugar are fluffy and smooth, add 2 tablespoons of lemon juice, the food coloring, and the vanilla extract. Test the flavor and add more lemon juice if you’d like.

Frost the cupcakes, add sprinkles, and place two candy eggs on each. Happy Easter Everyone!

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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

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One thought on “Cute Easter Egg Hunt Mini-Cupcakes

  • March 31, 2018 at 1:07 pm

    This recipe tells you to butter cupcake pan and Then use cupcake papers. That would be messy. Do one OR the other!

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