Cadbury Creme Egg Cupcakes
Delicious chocolate cupcakes with a creamy Cadbury Creme Egg surprise inside, topped with vanilla buttercream frosting. Perfect for Easter celebrations.
Ingredients
Cupcake Ingredients
- 1 box Devil's Food Cake mix
- 3 large eggs Use room temperature eggs for better mixing.
- 1 cup water
- 1/2 cup vegetable oil
- 12 mini Cadbury Creme Eggs Can substitute with full-size eggs, adjusting batter accordingly.
Frosting Ingredients
- 1 cup unsalted butter (softened) Ensure butter is at room temperature.
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk Adjust for desired frosting consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Beat until well combined.
- Fill each cupcake liner about halfway with cake batter.
- Place a mini Cadbury Creme Egg in the center of each cupcake liner and cover with additional cake batter until the liner is filled about 2/3 full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cupcakes to cool completely.
Frosting
- In a separate bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Add milk as needed to reach the desired consistency.
- Frost the cooled cupcakes with the vanilla frosting and top with additional mini Cadbury Creme Eggs if desired.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to three days. They can be refrigerated for about a week or frozen for up to three months. Bring back to room temperature before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 16gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 35g