Cadbury Creme Egg Cupcakes

Cadbury creme egg cupcakes with a delicious chocolate sponge and two superlicious icing choices: chocolate and lemon. This is seriously the most delicious Easter treat ever! Sharing, although always encouraged, is optional in this case.

Cadbury creme egg cupcakes with lemon and chocolate frosting

Easter may still be a bit far away, but since shops are already stocked up with the gooey treat that everyone adores, why wait?

When we can just roll up our sleeves and bake some out-of-this-world cupcakes that will be devoured in seconds?

Just make sure you buy a few extra bags of creme eggs, just in case the temptation is too big and you end up eating one to many while getting the cupcakes ready.

Not that anyone could ever blame you for eating all the chocolate eggs, but you really have to try these cupcakes.

I couldn’t possibly decide between lemon or chocolate icing, so l thought l better made both, and problem sorted.

Tips to make the perfect cadbury creme egg cupcakes

If you wonder how the creme eggs ended up inside the cupcakes, well, that’s easy.

Make sure you use the mini Cadbury creme eggs, rather than the standard size, as those are too big to fit inside the muffin tray cups.

And we really want them to be covered completely with batter before placing them in the oven. Otherwise, the chocolate eggs will not keep their shape and will melt while baking. That would be such a disaster!

Half a creme egg cupcake on a white plate with other cupcakes around

Another thing you must be warned about is that you really have to freeze the creme eggs well before using them.

Again, that will prevent them from melting in the oven. Just a few hours should do, but ideally overnight. Once the cupcakes are baked, the eggs will have the right shape and consistency.

Childish as it may sound, cutting the cupcakes in half to reveal the hidden creme eggs is so exciting. It’s like opening a Kinder surprise egg, you can’t wait to see what’s inside.

How do you make creme egg cupcakes?

Before you begin, make sure you ingredients are at room temperature. We need the butter to be soft (but not melted) when we beat it together with the sugar.

Once we add the eggs, you will see the nice paste curdles a bit. Not a worry about that, the batter will still be ok.

Just add the flour and the remaining ingredients, and it should be absolutely fine. If you don’t use cucpcake paper cases, make sure you grease the tin well with butter, otherwise they cupcakes will stick to it.

Once the cupcakes baking, you can make the icing, both lemon and chocolate flavour, or any other flavour you like.

If you have kids, they will just love it! How not to love Easter! I don’t mind Winter and cold that much, l guess every season has its own beauty, but l absolutely love Spring time and Easter.

After all the gloomy winter days, the joy of Spring is priceless.  I really feel like l’m a different person altogether. A bit of sunshine and green can make. And a good cupcake too!

A white rectangle plate with 3 cadbury creme egg cupcakes


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 If you’ve liked my CADBURY CREME EGG CUPCAKES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.84 from 12 votes
Cadbury creme egg cupcakes
Cadbury Creme Egg Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Cadbury creme egg cupcakes with a delicious chocolate sponge and a fantastic choice of chocolate and lemon icing, the best Easter treat ever.

Course: Dessert
Cuisine: International
Keyword: easter cupcakes
Servings: 12 cupcakes
Calories: 419 kcal
Author: Daniela Anderson
  • 150 g granulated sugar
  • 150 g butter, soften
  • 3 eggs (room temperature)
  • 120 g plain flour
  • 1 tsp lemon extract
  • a pinch of salt
  • 2 tbsp cocoa powder
For the lemon icing
  • 90 g butter, soften
  • 180 g icing sugar
  • 1 tbsp lemon juice
  • 1/2 tsp yellow food colouring
For the chocolate icing
  • 90 g butter, soften
  • 180 g icing sugar
  • 2 tbsp cocoa powder
  • 1 tbsp milk
  1. Freeze the mini creme eggs for a few hours, ideally overnight.

    Beat the butter and sugar until you get a smooth consistency.

  2. Gradually add the eggs one by one and continue to beat until all incorporated. Do not worry if it curdles at this stage, this is absolutely fine.

  3. Add the flour, cocoa powder, salt and lemon extract and mix them all gently with a spatula.

  4. Line a cupcake/muffin tray with paper cases, scoop out a teaspoon of batter in each case, then add one mini creme egg. Cover the eggs with more batter, making sure the batter is divided evenly between each case.

  5. Bake it the preheated oven at 180 degrees Celsius for approximately 20 minutes or until well risen and firm to touch.

  6. Leave to cool completely.

  7. To make the yellow icing sugar, beat all ingredients until you get a smooth paste. Same applies for the chocolate icing.

  8. Using a nozzle of your choice, pipe the icings on the cupcakes.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Cadbury Creme Egg Cupcakes
Amount Per Serving
Calories 419 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 100mg 33%
Sodium 213mg 9%
Potassium 56mg 2%
Total Carbohydrates 51g 17%
Sugars 42g
Protein 3g 6%
Vitamin A 14.9%
Vitamin C 0.6%
Calcium 1.8%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.




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  • Reply
    February 24, 2017 at 8:26 pm

    Cadbury creme eggs used to be my favorite Easter candy! I just think this is such a great idea how you’ve put it as a surprise in a cupcake!

  • Reply
    Adriana Lopez Martn
    February 25, 2017 at 5:22 am

    This is just darling great idea to use those leftover chocolates or for a special treat with a surprise for kids and adults on Easter day.

  • Reply
    Gloria @ Homemade & Yummy
    February 25, 2017 at 3:49 pm

    Cute cupcakes for Easter. Perfect to take along, or serve as dessert. Even the Easter Bunny could deliver these too.

  • Reply
    February 25, 2017 at 8:13 pm

    Did I see some cupcakes with extra Cadbury creme eggs cracked open on top? I love that idea!

    • Reply
      Daniela Anderson
      February 25, 2017 at 9:11 pm

      Oh,yes! Since we are indulging, we may as well do it in style ?
      Thanks for your comment!

  • Reply
    Dene' V. Alexander
    February 26, 2017 at 7:42 pm

    Ha! I love these cupcakes! Growing up Cadbury eggs were my favorite Easter candy. Jelly beans meant nothing!!!

  • Reply
    Megan Marlowe
    February 26, 2017 at 9:24 pm

    Cadbury eggs are my ultimate weakness. I’ve loved them ever since I was little. Therefore, I am head over heels in LOVE with these cupcakes and must make them soon! ♥

  • Reply
    February 26, 2017 at 11:05 pm

    These cadbury cream cupcakes perfect for Easter. I need to make some for my kids, I will try this recipe.

  • Reply
    Christine McMichael
    February 27, 2017 at 1:09 am

    Oh my goodness, this sounds like the best idea EVER, haha! Sounds amazing. My hubs would really love these!

  • Reply
    February 27, 2017 at 1:35 am

    We are huge fans of cadbury as my hubby is from England!! I have to make these fabulous cupcakes for them as I know we will all enjoy these!!

  • Reply
    Hanady | Recipe Nomad
    February 27, 2017 at 5:29 am

    My family loves Cadbury Eggs! I bought five bags last Easter and we devoured them in no time! Add them to cupcakes? Now that sounds like a genius plan! Love it!

  • Reply
    Molly Kumar
    February 27, 2017 at 6:25 am

    these cupcakes look perfect for easter and also a great way to use all those chocolate eggs. Love the idea of adding the Cadbury egg as a surprise inside.

  • Reply
    Natalie | Natalie's Food & Health
    February 27, 2017 at 1:57 pm

    This is PERFECT easter dessert. Love it! Looks so delicious and I know my kiddo would LOVE these. Icing looks soooo delicious. Could eat that with spoon 🙂

  • Reply
    Julie | Bunsen Burner Bakery
    February 27, 2017 at 3:48 pm

    These are so cute! I love the hidden little egg inside – so much fun to eat (and so delicious!)

  • Reply
    Kylee from Kylee Cooks
    February 27, 2017 at 3:56 pm

    I haven’t had a creme egg in YEARS! I love that you baked them into cupcakes – what a lovely surprise for Easter!

  • Reply
    February 28, 2017 at 2:07 am

    Chocolate and candy in a cupcake. Delicious. I can totally see this at any spring tea.

  • Reply
    Sandhya Ramakrishnan
    March 1, 2017 at 7:43 pm

    What a beautiful surprise inside the cupcake and the kids would go crazy about this. So perfect for Easter. I am making these for sure this year.

  • Reply
    Julie S Pit Stop Crew
    March 5, 2017 at 11:10 pm

    Thanks for sharing with us at the Blogger’s Pit Stop Yummy looking cakes yummmm!

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  • Reply
    April 3, 2017 at 7:04 pm

    Would you be able to freeze these or would this make them go funny?

    • Reply
      Daniela Anderson
      April 3, 2017 at 11:46 pm

      Hi Carly! I’m sorry, l have never tried to freeze cupcakes, so l can’t tell if they would freeze well. Definitely, l wouldn’t freeze the icing anyway. But l think they are at their best freshly baked, so l wouldn’t freeze them at all. They would however last ok in the fridge for a day or two, in case you need to make them in advance.

  • Reply
    April 3, 2017 at 7:06 pm

    Would these be ok to freeze do you think?

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    Isabella Lin
    March 21, 2019 at 7:58 am

    Are these okay to bake without baking powder or sofa?

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