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Lemon Easter Egg Cupcakes

Delicious Easter Egg Cupcakes that are sure to make anyone smile over the holidays! Top these lemon cupcakes with cadbury mini eggs for the perfect treat!

Lemon is the flavour of Spring. Am I right, or am I right? Lemony goodness screams springtime. Or maybe it’s just the colour yellow that screams Spring… but something about the prospect of sunshine coming out, leaving the house without a winter coat, and pulling out my rain boots makes me want to bake up some lemon treats!

These cupcakes were moist, airy, and suuuuper easy to make! I promise you that your kids will be asking for more!

Ingredients for Lemon Easter Egg Cupcakes

These easter egg cupcakes are so easy to make! Just like any cupcake recipe, there are two main parts, baking the cupcakes and mixing the icing. Here is what you need for everything:

Ingredients for Cupcakes

  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup sour cream
  • 1 tbsp finely grated lemon rind
  • 1/4 cup lemon juice

Ingredients for Cream Cheese Icing

  • 1/4 cup butter (softened)
  • 2 cups icing sugar
  • 1/2 tsp finely grated lemon rind
  • 2 tbsp lemon juice

How to Make Your Delicious Easter Egg Cupcakes

  1. Fit 12 muffin cups with paper liners (or grease them). Preheat oven to 350F.
  2. In bowl, beat butter until light. Add sugar. Beat until light and fluffy. Beat in eggs, 1 at a time until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, lemon rind, and lemon juice.
  4. Stir a third of the dry ingredients into the egg mixture, then half of the lemon mixture. Repeat, finishing with the remaining dry ingredients.
  5. Spoon into prepared cups. Bake in centre of oven for 22 minutes, or until toothpick comes out clean. Let cool on rack.
  6. In a bowl beat cream cheese and butter until smooth. Beat in half of the icing sugar, lemon rind and lemon juice until smooth. Beat in remaining icing sugar.
  7. Spread over cupcakes – I used a thick icing tip to create a circle, and placed mini eggs in the centre for a festive Easter “birds nest” idea :)

Printable Recipe Card for Easter Egg Cupcakes

Yield: 12

Easter Egg Cupcakes

Easter Egg Cupcakes

Delicious Easter Egg Cupcakes that are sure to make anyone smile over the holidays! Top these lemon cupcakes with cadbury mini eggs for the perfect treat!

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup sour cream
  • 1 tbsp finely grated lemon rind
  • 1/4 cup lemon juice
  • 1/4 cup butter (softened)
  • 2 cups icing sugar
  • 1/2 tsp finely grated lemon rind
  • 2 tbsp lemon juice

Instructions

  1. Fit 12 muffin cups with paper liners (or grease them). Preheat oven to 350F.
  2. In bowl, beat butter until light. Add sugar. Beat until light and fluffy. Beat in eggs, 1 at a time until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, lemon rind, and lemon juice.
  4. Stir a third of the dry ingredients into the egg mixture, then half of the lemon mixture. Repeat, finishing with the remaining dry ingredients.
  5. Spoon into prepared cups. Bake in centre of oven for 22 minutes, or until toothpick comes out clean. Let cool on rack.
  6. In a bowl beat cream cheese and butter until smooth. Beat in half of the icing sugar, lemon rind and lemon juice until smooth. Beat in remaining icing sugar.
  7. Spread over cupcakes - I used a thick icing tip to create a circle, and placed mini eggs in the centre for a festive Easter "birds nest" idea.
Honestly, if you’re looking for a moist lemon cupcake, this one is delicious!
And still moist days later :)

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