Easter Basket Cupcakes
Fluffy candy cupcakes with chocolate eggs!
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup margarine softened
- 1 cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups milk
- 24 small chocolate eggs unwrapped
Instructions
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Turn the oven up to 350 F. Grease 24 muffin cups. If you don't have muffin cups, paper liners are fine. Sift the flour, baking powder and salt together, then set that mixture aside.
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In a big bowl, cream the margarine, brown sugar and white sugar together until it's light and fluffy. Beat one egg in at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, and mix that stuff until it's just incorporated.
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Fill each muffin cup/liner about 1/3 full, then place a chocolate egg in the center of each. Top the cups with the remaining batter until they're about 2/3 full.
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Bake the cupcakes for 18 to 20 minutes, or until they turn golden brown. If the tops spring back when lightly tapped, you're good to go!
Recipe Notes
If you can't get chocolate eggs, M&Ms also work!