Easter cupcakes

Want some child-friendly treats especially for Easter? This Easter cupcake recipe uses healthy Greek yoghurt and (less healthy but delicious) mini eggs and sprinkles

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Easter cupcakes


  • 50g Greek yoghurt
  • 175g soft butter
  • 175g caster sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 175g self-raising flour
  • 1 tsp baking powder


  • 50g Greek yoghurt
  • 50g icing sugar
  • 25g soft butter
  • 75g soft cream cheese
  • Mini eggs, and hundreds-and-thousands


  • Fill a cupcake tray with paper cases.
  • Cream the butter and sugar together in a large bowl using an electric mixer.
  • Break the eggs into a jug, add the yoghurt and the vanilla extract and loosely beat together using a fork.
  • In a separate bowl, mix together the self-raising flour and baking powder.
  • With the mixer running, alternately add small amounts of egg mixture and flour to the butter and sugar mix, a little at a time, to form a cake batter.
  • Spoon the cake batter carefully into the paper cases and bake for 15 minutes until golden brown. Place to one side and allow to cool.
  • For the icing, mix the yoghurt, cream cheese, icing sugar and butter together to form a butter cream.
  • Smooth the butter cream onto the cupcakes once they've cooled and top with hundreds-and-thousands and mini Easter eggs.

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Last updated: over 1 year ago