Easter Egg Stuffed Cupcakes Recipe

Easter Egg Cupcakes

Prep Time 1 hour 10 minutes
Cook Time 1 hour 10 minutes
Calories 8860kcal
Author Stephanie Keeping


  • 1 box Pillsbury™ Moist Supreme® Devil’s Food Cake Mix prepare according to directions
  • 12 mini caramel Easter eggs
  • 1 can Pillsbury™ Creamy Supreme® Vanilla Frosting
  • food coloring
  • Sprinkles


  • Prepare cake mix according to instructions on the box. Use an ice cream scoop to fill each cupcake mold 1/2 way full.
  • Unwrap mini Easter eggs and press down into the center of the batter. Bake as instructed.
  • While cupcakes are baking, divide frosting into two bowls. For pastel colors, drop one drop of food coloring into each bowl of frosting and stir until you’ve reach your desired color. Scoop frosting into piping bag with a 1M tip. Once cupcakes have cooled, frost cupcakes by starting on the outer edge of the cupcake and swirling in and up toward the middle of the cupcakes.
  • Let your small helper top them with sprinkles.


Calories: 8860kcal | Carbohydrates: 1286g | Protein: 63g | Fat: 418g | Saturated Fat: 115g | Polyunsaturated Fat: 264g | Trans Fat: 22g | Cholesterol: 407mg | Sodium: 6924mg | Sugar: 1037g