Looking for Easter cupcake ideas? You’ll love this Cadbury Creme Egg frosting. It’s a classic vanilla frosting recipe with crushed Cadbury Creme eggs. These eggs only come around once a year, so take your Easter desserts to the next level with this frosting!
As soon as Valentine’s day wraps up, I am the one hunting down Cadbury Eggs so I can get my fix. Usually I start with mini eggs, but it’s almost a requirement to get my hands on at least ONE Cadbury Creme Egg before Easter is over.
I am always looking for festive desserts, and when it comes to Easter desserts, there’s no shortage of adorable ideas.
This time I am going all out with Cadbury Crème Egg Frosting. This is my classic vanilla frosting loaded with crushed Cadbury eggs. There is no part of the egg that goes to waste here, the whole dang egg goes in the mixing bowl so you’ll get little pieces of chocolate mixed amongst the creamy filling.
How to Make Cadbury Egg frosting
- First it starts with my base recipe for vanilla frosting. This recipe uses COLD BUTTER. I know this sounds unconventional, but starting with cold butter allows you to control the consistency of the frosting so it’s not too soft.
- It’s best to cut the butter into pieces which makes it easier for your mixer to handle. You’ll need to scrape down the bowl a few times but you should beat it until it’s really light and fluffy. I’ve included more tips in my post for how to make buttercream.
- Then when you’ll slowly add the powdered sugar with the liquid ingredients and be sure to generously beat the frosting with each addition so it’s nice and fluffy.
- For this recipe, I used the regular sized Cadbury Crème Eggs. Don’t forget to remove every last bit of those sticky wrappers. You can toss them right into the mixer and let the mixer break them apart.
You can serve this frosting with any of my homemade cupcakes recipes including my Chocolate, Vanilla or Yellow cupcakes. As you would expect, the frosting is pretty sweet, so a little bit goes a long way.
When frosting these cupcakes, be sure to use an open tip because the frosting is chunky. I recommend something like a large Ateco open round tip. Otherwise, the chunks of chocolate will get caught in the piping tip. This works best with a large piping bag or Ziploc bag.
I just don’t know what I am going to do once Easter is over and I can’t eat these anymore. Is anyone with me?
More Easter dessert ideas:
- Easter Sugar Cookies
- Easter Bunny Truffles
- Chocolate Cadbury Ice Cream
- Peeps Rice Krispie Treat S’mores
- Cadbury Stuffed Brookies
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Looking for Easter cupcake ideas? You’ll love this Cadbury Creme Egg frosting. It’s a classic vanilla frosting recipe with crushed Cadbury Creme eggs.
- 1 batch of prepared cupcakes
- 1 1/2 cups unsalted butter, cold or softened
- 5 cups powdered sugar
- 1 teaspoon pure Vanilla Extract
- 2 tablespoons heavy whipping cream or milk
- 10 large Cadbury Crème Eggs
- Easter sprinkles or mini Cadbury eggs for garnish
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
- Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
- Next, add an additional 2 cups of powdered sugar along with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
- Remove Cadbury Eggs from the wrapper. Cut in half and add to the frosting one at a time. Increase speed to medium-high and stir until chocolate is broken up into small pieces. Add additional heavy cream if the frosting is still too thick.
- Pipe or spread on top cupcakes. I used a large open round piping tip for this.
- Category: Cupcake
- Method: Baked
- Cuisine: American
Keywords: cadbury creme egg, cadbury egg, easter desserts, easter cupcakes, easter cupcake ideas, easter dessert ideas