Best 6 Egg Cupcakes Recipes
Egg cupcakes, also known as tea cakes or fairy cakes, are bite-sized treats often enjoyed at celebrations and everyday occasions. With their soft and fluffy texture, delicate crumb, and endless customization options, these delightful cupcakes charm people of all ages. Whether you are a seasoned baker or just starting your culinary journey, this comprehensive guide will provide you with everything you need to know to create perfect egg cupcakes, covering essential ingredients, variations, decorating ideas, and step-by-step instructions. Let's delve into the enchanting world of egg cupcakes and discover the secrets to making these treats that will impress and delight your friends and family.
Let's cook with our recipes!
EGG CUPCAKES
Sunday morning breakfast treat.
Provided by Mrs. K
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
- Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
- Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
- Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
- Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 2.1 g, Cholesterol 249.2 mg, Fat 22.9 g, Protein 23.1 g, SaturatedFat 10.3 g, Sodium 987.7 mg, Sugar 1.3 g
MINI EGG CUPCAKES
White cupcakes with a chocolate egg in the center, thick, colorful icing, and topped with a chocolate mini egg!!! Great Easter treat!!
Provided by Keara Marshall
Categories Desserts Cakes Yellow Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
- Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
- In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 57.5 g, Cholesterol 76.3 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 12.7 g, Sodium 208.1 mg, Sugar 44.7 g
HASHBROWN EGG CUPCAKES RECIPE - (4.5/5)
Provided by Bigeasy110
Number Of Ingredients 9
Steps:
- Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they're finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups Top with bacon and a sprinkle of extra cheese Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.
NO-EGG MANGO CUPCAKES
Eggless mango cupcakes, very soft, delicious, spongy, and rich in taste as well as flavor. The best evening dessert or snack best accompanied with tea. Try at your home today...
Provided by Anubalas Kitchen
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
- Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
- Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.
Nutrition Facts : Calories 76.2 calories, Carbohydrate 13.1 g, Cholesterol 0.3 mg, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 63.6 mg, Sugar 7.6 g
EGG- AND LACTOSE-FREE CHOCOLATE CUPCAKES
These super-chocolaty, moist cupcakes don't have eggs or lactose, but they don't lack a bit of flavor. A yummy treat that travels well and appeals to all ages, this is one recipe you'll keep handy year-round. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the water, sugar, applesauce, oil and vanilla until well blended. In a small bowl, combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended., Fill foiled-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat margarine until fluffy. Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BACON AND EGG CUPCAKES
A fun and easy way to make a different breakfast and you can adapt to everyones taste buds with toppings =)
Provided by Debi Newton
Categories Breakfast
Time 35m
Number Of Ingredients 5
Steps:
- 1. Prepare Bacon in frying pan until brown not crispy
- 2. drain and cool on paper towels Turn on over to 400
- 3. Put 1 slice of bacon in cupcake pan and a small piece for the bottom. You can fill however many you will need for your breakfast. Cupcake papers can be used as well or you can leave them out.
- 4. put in one egg and top with salt and pepper, scallions, cheese or whatever else you like on your eggs or take orders for everyone and do them different.
- 5. When finished place in oven for about 15 minutes when done remove from pan and place on plates.
Tips:
- Use fresh eggs: Fresh eggs will give your cupcakes a better flavor and texture.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making your cupcakes light and airy.
- Gradually add the eggs to the butter and sugar mixture: This will help to prevent the eggs from curdling.
- Do not overmix the batter: Overmixing can make your cupcakes tough.
- Fill the cupcake liners only 2/3 full: This will help to prevent the cupcakes from overflowing.
- Bake the cupcakes at 350 degrees Fahrenheit for 18-20 minutes: Or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.
Conclusion:
Egg cupcakes are versatile and can be used for a variety of occasions. They can be made with simple ingredients and are easy to customize. Whether you are looking for a classic vanilla cupcake or something more creative, there is an egg cupcake recipe for you.
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