Mini Egg Cupcakes
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 147
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 16
- Protein
- 1
- Cholesterol
- 32
- Sodium
- 48
- Total: 1 hr 30 min
- Active: 45 min
Ingredients
For the cupcakes:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg plus 1 egg yolk
1 teaspoon pure vanilla extract
1/3 cup whole milk
For the frosting:
1 stick unsalted butter, at room temperature
2 cups confectioners' sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 tablespoon whole milk
Yellow, pink and blue food coloring
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the lemon zest. Beat in the whole egg, then the yolk, beating well after each addition; beat in the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat on medium speed until combined.
- Divide the batter among the mini-muffin cups, filling them two-thirds of the way. Bake until the cupcakes are golden and the tops spring back when pressed, about 15 minutes. Transfer to a rack and let cool 10 minutes, then remove the cupcakes to the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and beat on medium-high speed until creamy, about 3 minutes. Add the milk and beat until fluffy, about 1 more minute.
- Divide the frosting among 3 small bowls. Tint one yellow, one pink and one blue with food coloring. Drop alternating spoonfuls of the frosting into a pastry bag fitted with a 1/2-inch round tip. Pipe the frosting in a swirl onto the cupcakes. Serve in a clean egg carton.