Cupcakes ♡, Easter ♡, Spring ♡

Easter Treats ~ Mini Egg and Malteaster Bunny Cupcakes ♡

Hoppy Easter my frosted fairies! I hope your day is filled with exciting Easter Egg hunts, bouncing bunnies, squishy hot cross buns, handfuls of pastel coloured Mini Eggs and dreamy Malteaster Bunnies! 🌸🐰



This Easter Sunday I have whipped up another delightful recipe for you, which includes a batch of Mini Egg and Malteaster Bunny vanilla cupcakes. They make the perfect springtime treat and go wonderfully well with a cup of tea. Following a basic vanilla cupcake recipe used in my previous blog postI have produced a set of bakes that are very easy to re-create. Making them would be a lovely way to spend your Easter Sunday (that is, if you’re not feeling too stuffed after consuming your body weight in chocolate…🎀🐣🍫)


I think that the addition of crushed Mini Eggs and sprinkling of chocolate Flake adds a cute touch! Also, I really wish that someone would bottle the scent of Mini Eggs and make a perfume. I don’t know if any of you agree? They smell divine! ♡



For the vanilla cupcakes:

110g butter (softened at room temperature)

110g caster sugar

2 free-range eggs (lightly beaten)

1 tsp vanilla extract

110g self-raising flour

1-2 tbsp milk

For the buttercream icing:

150g unsalted butter (softened at room temperature)

340g icing sugar (sifted)

3-4 tbsp whole milk

1 tsp vanilla extract

For the decoration:

Mini Eggs

Mini Malteaster Bunnies

Cadbury Flake


For the vanilla cupcakes:

  1. Pre-heat the oven to 180˚C. Line a 12-hole muffin tin with paper cases.
  2. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
  4. Spoon the mixture into the paper cases until they are half full.
  5. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer comes out clean.
  6. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

For the buttercream icing and decoration:

  1. Once you have measured out the butter, place it in a mixing bowl and mix it with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
  2. Gradually add in the sifted icing sugar, one heap at a time and combine the butter and sugar at 2-3 minute intervals.
  3. Once the butter and sugar have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the vanilla extract – you may not need to use all of the liquid, just use as much as you think you need.
  4. To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.
  5. Once you are happy with the result, place your icing in a piping bag and fit with a star nozzle and begin piping your cupcakes.
  6. When you have piped your cupcakes, top them each with either a handful of Mini Eggs or a mini Malteaster bunny. You may also want to add some crushed Mini Eggs or Flake to make them look like an Easter nest.

Here are a few more pictures of the end result! ♡




I wish you all an eggscellent day my little baby chicks! 🍥🐣💛 If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

I’m sending lots of love to you all and I hope you have a happy week filled with golden topped, sugary fruit crumbles and cherry blossom! 🍃🌸🍏🍰



3 thoughts on “Easter Treats ~ Mini Egg and Malteaster Bunny Cupcakes ♡”

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