Easy Small Batch Easter Egg Cupcakes

If you're hosting a small gathering for Easter this year, then you have to make this half batch of Easter egg cupcakes! They are ridiculously easy, pretty, and look amazing on a dessert table. They'd be so fun to decorate with kids or your friends! And, this recipe makes just 6 cupcakes, so it's amazing for a small group.

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 cupcakes

Calories: 198 kcal per serving

Ingredients

⅔ cup - all purpose flour
¾ tsp - baking powder
⅛ tsp - Kosher salt
¼ cup - unsalted butter
6 tablespoons - granulated sugar
1 - egg
2 teaspoons - pure vanilla extract
⅓ cup - whole buttermilk
2 teaspoons - neutral oil
1 batch small batch - chocolate buttercream
18 - mini egg candies

Instructions

Preheat the oven to 350°F (177°C) and line a standard cupcake pan with 6 paper cupcake liners. Then, whisk the all purpose flour, baking powder, and Kosher salt in a small bowl. Set aside.
Add the softened unsalted butter and granulated sugar to a medium mixing bowl. Using a hand mixer with beaters, cream the butter and sugar until it's very light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through to ensure everything is well-mixed. Then, mix in the egg and vanilla extract until smooth.
Add the flour mixture to the wet ingredients. Mix until the batter is about 75% combined. Then, add the buttermilk and neutral oil. Mix just until the batter comes together. Don't over-mix or the cupcakes will come out dense and dry!
Using a cupcake scoop, evenly divide the batter between the cupcake liners. They should be about ⅔rds full.
Bake the cupcakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
Fit a piping bag with a large swirl tip. Use a rubber spatula to transfer the chocolate buttercream to the piping bag.
Pipe the cooled cupcakes with the chocolate frosting in a nest shape. Don't pipe the buttercream too high! You want it to be fairly level so the frosting looks like bird's nests.
Right before serving, gently press 3 mini egg candies in the center of each chocolate buttercream nest. Enjoy!

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