These Easter cupcakes are baked in real eggshells! Bite in and you’ll find a soft “yolk” of carrot curd—perfect for Easter or an April Fools’ surprise if you serve undecorated shells in a carton.
Easter Cupcakes Baked in Eggshells
Skip the usual dyed eggs and try fluffy vanilla cakes baked inside cleaned eggshells. Picture a basket of pastel eggs; crack one open and discover a moist mini cake with a creamy carrot curd center. It’s a charming, unexpected treat that’s both delightful and memorable.
These cupcakes combine a tender vanilla crumb with a silky carrot curd “yolk.” If you prefer, substitute lemon or another citrus curd for a brighter tang, or use a store-bought curd to save time.
Two ways to dye eggs
- If dyeing whole eggs before emptying them, use the traditional dip-dye method with food coloring, vinegar, and warm water. Don’t leave them in the dye too long to avoid partially cooking the interior.
- If you empty the eggs first, paint the shells with a food-coloring and vinegar mixture. Painting keeps dye out of the cleaned shells and gives you more control over patterns and color intensity.
How to empty and clean the eggshells
Make a small hole at one end of each egg using a pin or the tip of a sharp knife. Enlarge the hole gradually until it will accept a small piping tip. Pour the contents into a bowl (use the eggs for other recipes if you like) and rinse each shell under running water.
Soak the shells in a bowl of salted water for about 30 minutes, then place them hole-side down on a towel to dry completely. Handle gently—clean, dry shells are more fragile than they look.
How to bake Easter cupcakes in eggshells
Arrange the cleaned, dry eggshells hole-side up in a mini muffin pan. To keep shells steady, place a small square of parchment or foil in the bottom of each well before setting a shell in place.
Prepare your favorite vanilla cupcake batter (a boxed mix works fine). Transfer batter to a piping bag fitted with a small round tip and fill each shell about halfway. Bake in a preheated oven until a toothpick inserted in the cake portion comes out clean.
When the shells are cool enough to handle, trim any overflow with a knife and wipe the shell gently with a damp paper towel to remove crumbs. If your shells are dyed, note that dye can rub off where cake has overflowed, so avoid overfilling.
You can serve the mini cakes as-is right from the shells, but adding a curd center makes them extra special. Use carrot curd for the yolk effect, or swap in lemon or another citrus curd. To fill, poke a hole with a toothpick or thin skewer, then pipe curd into the cavity using a fine tip.
Tips for successful eggshell cupcakes
- Test fill amounts. Batter can overflow when baked in shells. Fill one shell halfway and bake as a test to determine the right amount for your batter and egg sizes.
- Fill generously with curd. The more curd you pipe in, the more convincing the yolk will be when eaten.
- Serve hole-side down. Hide the shell opening to preserve the illusion and surprise your guests.
Other Easter desserts
- Easter egg sugar cookies
- Easter bird’s nest cookies
- Carrot cake cupcakes with lemon frosting
- Carrot loaf cake with brigadeiro frosting
Easter Cupcakes Baked in Eggshells
Ingredients
- 1 cup / 200g granulated sugar
- 1¾ cups / 175g cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup / 57g unsalted butter, softened
- 2 large eggs
- ⅓ cup / 75g unsweetened Greek yogurt
- ¼ cup / 60ml olive oil
- 2 teaspoons vanilla extract
- ⅔ cup / 160ml whole milk
- Half a batch carrot curd
Instructions
- Preheat the oven to 340°F / 170°C. Line a mini muffin pan with parchment or foil and place an eggshell in each well.
- In a large bowl, combine sugar, cake flour, baking powder, baking soda, and salt. Add softened butter and rub it into the dry ingredients until the mixture resembles fine sand.
- In a separate bowl, whisk eggs, Greek yogurt, olive oil, and vanilla. Add to the dry ingredients and mix until just combined.
- Slowly stir in the milk until incorporated.
- Fill each eggshell halfway with batter and bake 16–18 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool completely. Trim any overflow and gently clean the shells with a damp paper towel.
- Use a toothpick to create a small hole in each cake, then pipe carrot curd into each center using a small round tip.
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