Print Recipe

Spring Easter Cupcakes

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Keyword: Cupcakes, Easter
Servings: 24 cupcakes



  • 1 white cake recipe or cake box mix


  • 1 cup Pasteurized Liquid Egg Whites
  • 6 cups Powdered Sugar
  • 3 cups Unsalted Butter at room temperature
  • 2 tbsp Vanilla Extract
  • 1/2 tsp Salt


  • 2 bags Hershey's Candy Coated Milk Chocolate Eggs
  • 1 bar Hershey's Milk Chocolate



  • Bake cake as recipe instructs. Divide into cupcake tins lined with cupcake foil. You can bake a combination of mini cupcakes and full size cupcakes if you wish or just stick to one side.
  • Let cupcakes completely cool before decorating.


  • Mix the egg whites, powdered sugar and salt in a bowl. On low speed with a paddle attachment, mix everything until there are no dry patches.
  • Stop mixing and use a spatula to scrape down the sides and base of the bowl.
  • Keep mixing on medium speed for about 5 minutes.
  • Turn the mixer to low and begin incorporating the room temperature butter. Be sure to incorporate only 2 tablespoons at a time.
  • Once the butter is fully incorporated, add your vanilla extract.
  • Stop mixing, scrape down the sides and bottom and turn the speed back up to medium. Allow the buttercream to beat for 10 minutes.
  • Use right away to decorate or store in the fridge for later use (will stay good for about 2 weeks).


  • Using a vegetable peeler, run it along the edge of the chocolate bar to create shavings. These will serve as the “nest” for the eggs.
  • Sprinkle the chocolate shavings over the piped frosting.
  • For the mini cupcakes, place one egg on top of the frosting. For the full-size cupcakes, place three eggs on top. Be sure to alternate colors.