Easter Speckled Egg Cupcakes

March 19, 2024
Cakes/Recipes
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This easy Easter themed lemon cupcakes have a creamy lemon cupcakes have a cream cheese, lemon and condensed milk cheesecake filling. This recipe is the perfect dessert to make for your Easter celebrations!

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This speckled egg cupcake recipe is the smaller version of my Easter Speckled Egg Cake with a Lemon Cheesecake Filling. It’s the cake in a bite sized version.

And If you love moist delicious cupcakes, then these Lemon Raspberry Cupcakes, Dulce De Leche Filled Chocolate Cupcakes, and these Lemon Cupcakes with Buttercream Flowers are a few recipes you will want to try too!

A vanilla cupcake topped with a swirl of blue buttercream, splattered with black food coloring and 3 candy easter eggs on top. The cupcake it sitting on a wooden trunk piece. easter eggs in the background.

What ingredients are used in making these Easter Speckled Egg Cupcakes?

Sugar- I use granulated sugar for the cupcakes and powdered sugar for the frosting.
Oil- oil actually makes the cupcakes more moist than using all butter.
Vanilla- even though these are chocolate cupcakes, you still need a little vanilla for the flavor
Lemon Juice- fresh lemon juice gives these cupcakes their lemon flavor. lemon extract can also be used in the recipe.
Flour- all purpose flour is used in the recipe.
Buttermilk- buttermilk also adds to the softness and tenderness of the cupcake.
Cream Cheese- cream cheese is the base for the lemon cheesecake filling.

How are these Easter Speckled Egg cupCakes with Lemon Cheesecake Filling Made?

 

Start with making the cheesecake filling. This needs to be made early and needs to sit in the refrigerator overnight to firm up.
Combine the cream cheese with the condensed milk and lemon juice. Mix until completely blended, spoon it into a bowl with a cover and refrigerate overnight.
Prepare the batter, then divide into two 12 cup cupcake pans. Bake for 14-16 minutes at 350 degrees then let the cupcakes cool completely.

How are these Easter Speckled Egg cupCakes with Lemon Cheesecake Filling Assembled?

Use a knife or an apple corer to remove the center of the cupcakes. Pipe the cheesecake filling into the hole, then cover the hole with the top you removed.
Make the frosting by combining the frosting ingredients and beat with a hand mixer until creamy. I used a light blue food gel to tint the frosting. It’s better than liquid food color because it’s more concentrated so you don’t need as much. The less liquid in a frosting, the better. You can also use any pastel color for Easter.
Pipe the frosting on top of the cupcakes in a circular motion.

For the speckles, combine cocoa power and vanilla extract in a bowl. Get a medium to large paint brush that has not been used for paint. You don’t want to cross contaminate them. Mix and dip the brush in the mixture. Use your finger to flick the mixture off of the brush. It’s better to do it this way because if you just throw the brush at the cupcakes, you may get lines of the color instead of speckles. It needs to be flicked with your fingers. Flick the cocoa mixture over the cupcakes.

A Black woman holding a vanilla cupcake topped with a swirl of blue buttercream, splattered with black food coloring and 3 candy easter eggs on top. The cupcake it sitting on a small beige plate.

Tools & Equipment

Cupcake Liners- These are standard sized cupcake liners. I like these because they are thin and you can see the color of the cupcake underneath.

Apple Corer- This is the apple corer that I use to remove the center of the cupcake. It’s so easy to use!

Piping Bags- These are my favorite piping bags. They are clear and are extra large, so you can get a lot frosting in them.

Piping Tip- This is the piping tip used to get the piping design in the cupcake.

Frequently Asked Questions

How long do the lemon cupcakes last?
Frosted cupcakes will stay fresh in an airtight container for 3 to 4 days at room temperature. You can also store them in the refrigerator, but cupcakes stored in a refrigerator will dry out faster.
Can these lemon cupcakes be frozen?
Yes, you can put unfrosted, unstuffed cupcakes in the freezer. Arrange them in a single layer in an airtight container and store them for up to 3 months.
Why are my cupcakes sinking?
Too much air in the cake batter can cause your cupcakes to collapse because it simply can’t hold onto all that air. Overbeating can also add too much additional air and/or large air bubbles which the cupcakes can’t support, causing it to collapse in the oven.

Tips for making the recipe

  • If you don’t have a piping tip, you can still pipe the frosting without it. You can cut off about 1/2 inch of the tip of the bag and swirl the frosting on top.
  • I like to use vegetable or olive oil for the cupcakes because it makes the cake softer and more moist. But if you prefer to use butter, just substitute the same amount of butter for the oil in the recipe, 1/4 cup.

 

Try these Other Easter Desserts too!

 

Easter Speckled Egg Cake

Cookie Butter Easter Eggs

Chocolate Easter Mini Cake

Mixed Berry Spring Pie

Easter Themed Chocolate Chip Cookie Bars

Easter Bread

Carrot Cake with Orange Cream Cheese Frosting

 

 

Easter Speckled Egg Cupcakes

Moist lemon cupcakes filled with lemon cheesecake filling topped with creamy blue buttercream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes

Ingredients
  

Cupcakes

  • 3/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 eggs, large
  • 1 tsp vanilla extract
  • juice of 1 lemon
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup sour cream

Filling

  • 1 8 oz cream cheese
  • 3/4 cup condensed milk
  • Juice and zest of 1/2 lemon

Frosting

  • 1 cup unsalted butter, softened (2 sticks)
  • 3 cups powdered sugar
  • 1/4 tsp salt
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • light blue food gel

Speckles

  • 1 tsp cocoa powder
  • 2 tsp vanilla extract

Instructions
 

Filling

  • Add cream cheese, condensed milk, and lemon juice and zest to a bowl. Beat with a hand mixer under smooth. Spoon into a bowl and cover with a lid. Refrigerate overnight.

Cupcakes

  • In a stand mixer add olive oil and sugar. Mix at medium speed. Add eggs one at a time, vanilla, lemon juice and zest. Mix again. Add dry ingredients. Mix and add buttermilk at the same time.
    Add cupcake liners to cupcake baking pans. Divide batter between them. Bake in a 350 degree pre-heated oven for 15-20 minutes. Cool completely on a wire rack.

Frosting

  • Add butter and powdered sugar to a stand mixer. Mix on medium speed while adding lemon juice and zest and vanilla. Add a few drops of blue food gel until you get to your desired shade. Place frosting in a piping bag and cut off the tip for a 1/2-1 inch opening.

Assembly

  • Use a knife or an apple corer to remove the center of the cupcakes.
    Fill a second piping bag with the cheesecake filling. Pipe the filling into the hole of each cupcake. Then cover the hole with the top you removed.
    Pipe the frosting on top of the cupcakes in a circular motion.
    To make the speckles, add the cocoa powder and vanilla to a small dish and mix. Take a large paint brush, dip the brush in the mixture, and use your fingers to flick the cocoa mixture all over the cupcakes. Garnish with Easter eggs if desired
Keyword cupcake recipe, easter, lemon

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