Easter Cupcakes

65 24 servings, 1 cupcake (68 g) each
Recipe By
(5) 5 Reviews
Prep Time
Total Time

24 servings, 1 cupcake (68 g) each

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
  • Spread with frosting.
  • Break Cadbury Flake Bars into thin pieces. Arrange in ring on top of each cupcake to resemble nest.
  • Fill with Cadbury Mini Eggs.


Grate 4 squares Baker's Chocolate. Use instead of the Cadbury Flake Bars.


  • 24 servings, 1 cupcake (68 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (68 g) each
Calories 260
% Daily Value
Total fat 13g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 160mg
Carbohydrate 35g
Dietary fibre 0g
Sugars 30g
Protein 2g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • esoteric_eccentric |

    Why not just make the cookie nests in the other Easter recipe and place them on top of the cupcake?

  • caitlindavies |

    I made these as directed in the recipe, and yes it took a long time to chop the flake bars, but it was worth the work for the flavor. They were difficult to transport, and next time I would just put the "nest and eggs" on when I get to where I'm going instead! I also like the idea of building up an icing ring and filling it with chocolate - might try that too!

  • lazycook88 |

    This was super quick and easy to make. I piped icing onto the cupcake, which is far faster and easier than trying to use a spatula. I then sprinkled the chocolate (I didn't have the flake bars, so i used bakers squares and used a veggie peeler to shave curls), dabbed a bit of icing under each egg and positioned them. They transported very well and were a hit.