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A gooey Cadbury egg dripping onto a frosted cupcake on top of a mini white cake stand

Cadbury Crème Egg Frosting

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  • Prep Time: 15 minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: 24 Servings
  • Category: Cupcake
  • Method: Baked
  • Cuisine: American


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pipe or spread on top cupcakes. I used a large open round piping tip for this.