Easy Whopper Egg Cupcakes

Whopper Egg Cupcakes, an easy recipe perfect for using leftover Easter candy!


Leftover Easter Candy… whatcha gonna do?  Make cupcakes of course! Easy Whopper Egg Cupcakes are the perfect solution to all those extra pieces of candy laying around!

I love this idea because they no longer scream EASTERRRR when you look at them, so it’s a sneaky way to use up all that candy.  You could bring these to a spring party, use only the blue eggs for a boy’s baby shower, or just for watching the big game.  No one has to know you just stole all the candy out of the kid’s Easter basket to make them 🙂

Whopper Egg Cupcakes, an easy recipe perfect for using leftover Easter candy!


I talked about this malted milk powder in my post the other day and how I love to use it in baking. But I mostly just want to show you what it looks like so you don’t have to hunt forever in the grocery store looking for it!  I always seem to find it by the hot chocolate at the store!

Malted Milk Powder for baking

If you missed my gorgeous Chocolate Whopper Egg Cupcakes from yesterday, you’ll want to chef that out!  It had a scratch recipe and perfect for Easter cupcake decorating parties!

Chocolate Whopper Egg Cupcakes, so fun! And east to let the kids decorate!


One last look at that deliciously speckled frosting!  You could also just make a plain frosting (without the Whopper pieces) and just roll the cupcakes in the pieces at the end! Enjoy these Easy Whopper Egg Cupcakes! And happy Easter!

Whopper Egg Cupcakes, an easy recipe perfect for using leftover Easter candy!


Easy Whopper Egg Cupcakes

Easy Whopper Egg Cupcakes


1 box Devil's Food Cake Mix
1/4 C. malted milk powder (see photo), optional
3 eggs
1/2 C. oil
1 C. milk
1/2 C. sour cream
2 tsp. vanilla extract
1 1/2 C. Whopper Eggs
1 C. butter, softened (or 1/2 C. butter and 8 oz. cream cheese)
2 tsp. vanilla extract
3-4 C. powdered sugar


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl to remove any lumps and add malted milk powder, eggs, oil, milk, sour cream and vanilla extract. Stir until smooth.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cool.
5. FROSTING: Crush your Whopper Eggs, I used a blender. Set aside. In a stand mixer, beat butter until smooth. Add vanilla exact and slowly add in powdered sugar until your reach your desired consistency. Stir in crushed Whopper Eggs.
6. Because of the Whopper pieces you'll have to spread the frosting on with a knife or use a round open tip! Enjoy!

4 thoughts on “Easy Whopper Egg Cupcakes

  1. 1
    Mary says:

    Hi lizzy I live in uk and wondered where I could get your books they are not on amazon uk also what can I use instead of sour cream or can I make sour cream myself

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    Caitlin Koch says:

    Am I missing how many cupcakes this recipe makes? I haven’t found it on any recipe. Thank you!

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