Easter Mini Egg Cupcakes


Despite living in different provinces, Alana and I seem to be on the same wavelength in regards to baking with mini eggs. She just made these mini egg cookies and I made cupcakes! I wanted to make them spring-like so I decided to go with a lemon icing.


  • 1-¾ cups flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk
  • 3/8 cup oil
  • 2 tbsp. apple sauce
  • 2 tbsp. vanilla
  • 1 tbsp. apple cider vinegar


  1. Add apple cider vinegar to milk. Set aside. 
  2. Preheat oven to 350F. Line cupcake tins with liners
  3. Whisk together flour, sugar, baking powder, baking soda, and salt
  4. Mix milk mixture, oil, apple sauce, and vanilla together. 
  5. Combine wet and dry ingredients. Don’t overmix.
  6. Fill liners ~2/3 high. Bake for 12 – 18 minutes, depending on liner size.


  • 120g unsalted butter, softened
  • 1 heaping tsp. lemon zest
  • 2 cups icing sugar
  • 1.5 tbsp. fresh lemon juice
  • pinch of salt
  • green food colouring


  1. Cream butter and lemon zest thoroughly.
  2. Add in icing sugar, and beat on medium speed until well mixed.
  3. Add lemon juice, salt, and food colouring, and beat until everything is well blended.
  4. Add milk or icing sugar as needed to get desired texture

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