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Quick and Easy Easter Cupcakes

Prep Time 15 minutes
Servings 2 Dozen


Cake mix

  • 1 Box Cake Mix (16-18 oz. box)
  • 1 Box Instant Pudding NOT cook n' serve pudding mix and NOT prepared
  • 1 Cup Sour Cream
  • 1 Cup Vegetable/Canola Oil
  • 4 Eggs
  • 1/2 Cup Milk
  • 1 tsp Vanilla Extract
  • Pinch of Salt

White Chocolate Frosting

  • 2/3 Cup White Chocolate Chips, melted
  • 5 Oz Cream Cheese, room temperature
  • 3 Tbsp Butter, room temperature
  • 1/2 tsp Vanilla Extract
  • 1 3/4 Cup Powdered Sugar
  • 1-2 Tbsp Milk


  • 1 Package Mini Cadbury Eggs
  • 1 Bar Chocolate or Chocolate Almond Bark, shaved (I used a potato peeler)


Cupcake Batter

  1. Beat together all of the ingredients.
  2. Fill the cupcake tin about half full.
  3. Bake according to the instructions on the cake mix box.


  1. Melt the chocolate in the microwave for 30 second increments, stirring after each. Let the chocolate cool for a bit after it's completely melted.
  2. In a large bowl, beat the butter and cream cheese together until smooth for about 1 minute.
  3. Add in the melted chocolate and vanilla and beat for another minute.
  4. Beat in the sugar by adding small amounts at a time until the mixture is light and fluffy.
  5. Add milk, one tablespoon at a time, until the desired consistency is reached.
  6. Transfer the frosting to a large Ziploc bag. I use a large cup to stabilize the bag while adding frosting. Cup the tip off the corner of the bag and ta-da! You have yourself a piping bag.
  7. Pipe the frosting onto the cupcakes.


  1. Using a potato peeler, shave the chocolate bar/chocolate almond bark to create shavings for the "nest". You could also use chocolate sprinkles if you don't have either of these on hand! I just used what I had in the pantry and it worked out great.
  2. Place the shavings on top of the frosting, following by 1-3 Cadbury eggs (that's as if you can avoid eating the entire bag first!).