Mini Egg Cupcakes

Makes: 24 Prep time: 25 min Cook Time Time: 25-30 min Total Time: 50 min

Ingredients

2 1/2 cups flour

2 cups sugar

2 eggs

1 cup milk

1/2 cup water

3 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

2 tbsp bourbon vanilla

1 cup crushed mini eggs

Icing

1 cup salted butter (softened)

3 cups icing sugar

4 tbsp milk

3 tbsp cocoa powder

1/2 cup crushed mini eggs

Extra

1/2 cup crushed mini eggs

24 whole mini eggs (for tops)

Directions

Set your oven to 350. In a mixing bowl or stand mixer, cream the butter, sugar, eggs & vanilla. Next, add the flour, milk, water, vegetable oil, salt & baking powder. Once your batter is thoroughly mixed, fold in the crushed mini eggs and portion into 24 muffin tins with liners. Fill about 3/4 full. Bake for 25-35 mins or until toothpick comes out clean. Remove from oven and let cool. Next, mix your icing by combining all the ingredients except the mini eggs until smooth. Fold in the crushed mini eggs. Once your cupcakes are cooled, frost the tops with 2-3 tbsp of the frosting (This doesn’t have to be pretty or piped. Just spread it on with a butter knife). Next, top with additional crushed mini eggs and a whole one. Enjoy!

Notes:

Keep in an air-tight container for up to 5 days