Cadbury Cupcakes
These Cadbury cupcakes for Easter are delicious. Not only do they taste amazing, but they’re so pretty. I love the homemade vanilla frosting with Cadbury eggs on top, along with shaved chocolate.
Prep Time10 minutes mins
Cook Time21 minutes mins
Total Time31 minutes mins
Course: Dessert
Cuisine: American
Keyword: cadbury egg cupcake recipe, cadbury egg cupcakes, Easter cadbury cupcakes
Servings: 18 cupcakes
Calories: 284kcal
Cupcakes:
- 1/2 C sugar
- 1/4 C unsalted sweet cream butter softened
- 1 large egg room temperature
- 1 tsp pure madagascar vanilla extract
- 1 tsp baking powder
- 1/4 tsp plus 1/8 tsp baking soda
- 1 cup all-purpose flour
- 1/4 tsp plus 1/8 tsp salt
- 1/4 C heavy cream
- 1/4 C sour cream
Frosting:
- 1 C unsalted sweet cream butter
- 3 C powder sugar
- 5 TBSP heavy whipping cream
- 1 tsp pure madagascar vanilla extract
- 1 bag Cadbury egg candy
- 1 Hershey chocolate bar
Cupcakes:
Preheat oven to 350 degrees and line cupcake pan with liners
In a standing mixer beat sugar and butter until creamed
Add egg and vanilla and mix until fully incorporated
In a medium bowl, combine the flour, salt, baking soda, baking powder
Combine the heavy cream into the wet mixture
Gradually mix in the dry ingredients
Add in the sour cream
Spoon batter about 3/4 full.
Bake in oven for about 21 minutes or until the center of the cupcake comes out clean with a toothpick.
Frosting:
Combine all ingredients except the cadburys, chocolate bar, into a standing mixer and mix on low speed until combined and stiff peaks form
Scoop frosting into a piping bag fitted with a star tip.
Using the potato peeler, start shaving the chocolate over the cupcakes
Top with a cadbury egg candy and enjoy!
Calories: 284kcal | Carbohydrates: 32g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 62mg | Potassium: 64mg | Sugar: 25g | Vitamin A: 540IU | Calcium: 28mg | Iron: 0.6mg