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Easter Cupcakes with Mini Eggs on a decorative plate

Easter Egg Cupcakes

These Easter Egg Cupcakes are decorated for kids, but the flavors will satisfy adults. Go with whatever flavor combinations get you excited.


  • 1 batch Devil’s Food baked as 24 cupcakes
  • 8 oz Passion fruit chocolate*, melted (to make the nests) can use white chocolate or any flavor you want
  • Candied mini eggs**

American Buttercream

  • 6 cups (720g) confectioners' sugar
  • 1 1/2 cups (330g) unsalted butter at room temperature
  • 1 1/2 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/4 tsp kosher salt
  • 1/4 cup (60ml) passion fruit juice juice of two passion fruits****


American Buttercream

  • In a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar and butter and beat on low speed until combined.
  • Turn the mixer speed to medium and beat until a thick paste forms. Scrape down the bowl and paddle, then add the vanilla, almond extract and salt and beat for a few seconds more.
  • Remove 1/3 of the buttercream from the bowl and cover. This will be your grass and you'll be adding green food coloring to it and using a Grass Piping Tip***. For the remaining 2/3 buttercream, with the mixer on low speed, add enough of the passion fruit juice, a little at a time, to make the frosting spreadable. Use immediately.


*Valrhona has passion fruit flavored chocolates
**The candied eggs I used were from Lindt
***Grass Piping Tip
****passion fruit from Rincon Tropics!
Watch me make the chocolate nests here.
Devil's food cake and buttercream recipes reprinted from Zoë Bakes Cakes. Copyright 2021 by Zoë François. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.