White Easter Egg Cupcakes

Author: Garnish & Glaze
Serves: 12 regular or 24 mini


For the Cupcakes:

1⅔ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
1 cup sugar
¾ cup buttermilk (or whole milk)
¼ cup sour cream
2 teaspoons vanilla
2 egg whites

For the Frosting:

⅔ cup (4 ounces) white chocolate chips, melted and cooled
5 ounces cream cheese, room temperature
3 tablespoons butter, room temperature
½ teaspoon vanilla extract
1¾ cups powdered sugar
1-2 tablespoons milk

For the Topping:

1 block of chocolate (I used about 1 ounce of a chunk of chocolate almond bark)
24-36 Cadbury Mini Eggs

Read more at garnishandglaze.com



Stay Fancy! ;)

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