Make these fun cupcakes with the kids! They’re bright and colourful on the inside and pretty on the outside! – Bettina Jenkins, Culinary Expert from Appliances Online


Makes: 12

Prep time: 20 mins

Cook time: 18mins 


Recipe writer: Bettina Jenkins


Cupcake Mix

125g unsalted butter, softened (can use salted if unsalted not available)

1 tsp vanilla essence

¾  cup (165g) caster sugar

2 eggs

1 ½ cups (225g) self-raising flour, sifted

¾  cup (190ml) milk

½ cup rainbow sprinkle or hundreds and thousands

Vanilla Frosting

250g salted butter, chopped and softened

170g tube (or ½ can) sweetened condensed milk

¾ cup (165g) icing sugar mixture

Food colouring of choice

12 white chocolate solid Easter eggs, unwrapped

Extra rainbow sprinkles, to serve


  1. Preheat oven to 160°C fan forced . Grease a 12-hole, ⅓ cup (80ml) muffin pan with spray oil.
  2. In a bowl of an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk in 2 batches, mixing until well combined. Add rainbow sprinkles and mix well.
  3. Divide mixture evenly among muffin holes. Place in the oven and cook for 15-18 minutes or until golden and cooked though. Transfer to a wire rack to cool completely.
  4. Meanwhile, use electric beaters to beat the butter in a bowl until pale and creamy, occasionally scraping down the side of the bowl with a spatula. With the beaters running at a low speed, slowly add the condensed milk; mix well. Add icing sugar and mix for 2 minutes or until well combined. Tint with colour of choice and mix well.
  5. Transfer frosting to a large piping bag fitted with a star nozzle; pipe onto cupcakes. Sprinkle with rainbow sprinkles and top with an Easter egg.

Recipe Notes 

  • This recipe can be easily doubled to make 24 cupcakes
  • Sprinkle cupcakes with any toppings, including chocolate sprinkles and top with chocolate Easter eggs
  • Store in an airtight container in the fridge for up to 3 days; bring to room temperature just before serving