Surprise Spring Cupcakes | Recipes

Surprise Spring Cupcakes

(13) Ratings:
Prep Time:
Baking Time:
Makes:24 cupcakes
Freezing:excellent, unfrosted

Celebrate spring with these wonderful vanilla cupcakes. A chocolate Easter egg is hidden in the centre of each one, making for a deliciously delightful surprise!


2/3 cup 150 mL Crisco® All Vegetable Shortening
1 3/4 cups 425 mL granulated sugar
2 eggs
2 tsp 10 mL vanilla extract
1 1/4 cups 300 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
3 cups 750 mL Robin Hood® Original All Purpose Flour
2 1/2 tsp 12 mL baking powder
1/4 tsp 1 mL salt
24 miniature chocolate Easter eggs, unwrapped


  1. Preheat oven to 350ºF (180ºC). Grease or line 24 muffin cups with paper liners.
  2. Cream shortening and sugar in large bowl of an electric mixer until light and fluffy. Beat in eggs and vanilla. Add evaporated milk and mix until incorporated. Batter will be thin. Add flour, baking powder and salt, and mix until smooth.
  3. Spoon batter into prepared cupcake pans, filling ¾ full. Place unwrapped chocolate egg into each muffin cup, and push down with a toothpick, ensuring that egg is fully submerged. Smooth tops.
  4. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted comes out clean. Remove from oven and let cool 10 minutes in pan. Allow to cool completely on wire rack.
  5. Frost with our Basic Vanilla Butter Icing.


  • For a festive look, prepare buttercream frosting and divide the batch into 4 portions. Using food colouring, tint each portion a different colour. Frost and enjoy.
  • Store unfrosted cupcakes in the freezer for about 2 months. You can freeze small batches of icing to be used with the cupcakes.

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