Easter Cupcakes

Easter Cupcakes

We have an Easter treat for you all, with our quick and easy Easter Cupcakes recipe – with the inclusion of Walker’s Mini Lemon Shortbread Eggs.

With decorating involved too, it’s an enjoyable recipe to keep you and the family entertained at home this Easter weekend.

Cupcake recipe source: BBC Good Food


150g Walker's Mini Lemon Shortbread Eggs

110g softened butter (cupcakes)

2 large eggs (cupcakes)

1/2 tsp vanilla extract (cupcakes)

110g self-raising flour (cupcakes)

150g softened butter (icing)

300g icing sugar (icing)

1 tsp vanilla extract (icing)

3 tbsp milk (icing)

Food colouring of your choice (icing)

150g Walker's Mini Lemon Shortbread Eggs


Heat oven to 180C and fill a 12 cupcake tray with cupcake cases.

Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy.

Then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

To make the buttercream icing, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

Stir in the food colouring and mix well. Pipe onto the cooled cupcakes. Garnish each cupcake with a Walker’s lemon shortbread Easter egg.