Parties + Entertaining

The Sweetest Easter Egg Cakes

Written by Leslie Marshall of Camp Makery for Building Blocks.


I stumbled across an adorable method of baking cupcakes inside a hallowed out eggshell and couldn’t help but think how perfect this would be for Easter! I thought it would be perfect to dip each egg in white chocolate, but I knew that would be entirely too sweet. That’s when I had a complete “Aha” moment — lemon curd filling! I couldn’t be happier with how beautiful it turned out and the little cakes actually looked like eggs when I opened them up!


Easter Cake Eggs


Cake Eggs

  • Your favorite cupcake (or cake mix) recipe
  • 12-24 Eggs (depending on your recipe)
  • White Chocolate (for coating)
  • Cooking Spray
  • Aluminum Foil (for baking)

Lemon Curd

  • 1-2 Lemons, zested
  • 1/3 C Sugar
  • 3 Tbsp. Melted Butter
  • 1 Egg
  • 1/3 C Lemon Juice


For the Cake Eggs:

  1. Let your eggs come to room temperature. Take a cork screw and gently poke a hole in the top of the egg (the smallest point on the egg). Using a circular motion hollow out a hole the size of a dime. Tip your egg upside down and let the yolk and egg white drain. You may have to use the cork screw to break up the yolk. camp-makery-easter-cake9
  2. Rinse your eggs thoroughly with warm water. Soak in warm salt water for 30 minutes. Let the eggs air dry for about an hour. Note: I found it easiest to place the eggs upside down in the egg crate and let the excess water drain. camp-makery-easter-cake10
  3. Using a generous amount of cooking spray, spray the inside of the eggs and the top of the eggs.
  4. Make a little nest of aluminum foil in each cupcake tin, this will hold each egg upright to make sure it bakes properly. camp-makery-easter-cake11
  5. Make your cupcake or cake mix. Use a piping bag and pipe the cake mix into each egg until it is about ¾ full. If you overfill the eggs, the excess will bake out of the top, and it’s not a big deal as you can just shave it off with a paring knife.
  6. Bake at 350 degrees for about 20 minutes, check the cake by poking a toothpick in the egg and if it comes out clean, it is finished baking.
  7. Allow the eggs to cool for about 15 minutes.
  8. Peel your eggs like you would if you were peeling hard-boiled eggs. Set aside the cake eggs. camp-makery-easter-cake21

For the Lemon Curd:

  1. Using a micro plane, zest 1-2 lemons, depending on how strong you want your lemon flavor. camp-makery-easter-cake15
  2. Add the sugar, melted butter, egg and lemon juice.
  3. Whisk your ingredients together until nice and frothy. camp-makery-easter-cake17
  4. Microwave for 1 minute increments, stirring after each 60 seconds interval. Repeat 5 times. Note: If you prefer to stay away from microwaves you can always whisk ingredients together in a medium saucepan over a medium-medium high heat until it begins to boil, reduce the heat then stir until it begins to thicken, then allow to cool.
  5. Cover with plastic wrap and let chill in freezer for 15 minutes or one hour in your refrigerator.


Assembling the eggs:

  1. Using a meat injector (you could also pipe into the cake as well, but I didn’t want to create a very large hole in the top of the cake) inject about 1 teaspoon of the lemon curd filling into the center of the egg. Be careful not to overfill, as it will be difficult to cover with white chocolate. camp-makery-easter-cake24
  2. In the same cupcake tins, take the foil nests and make into a little ball, you may have to add a little extra foil, then take a toothpick and push into the foil. After doing this I would also recommend adding a square of wax paper or parchment paper over the top of the toothpick to keep the chocolate from sticking to the foil. I had a little difficulty picking the foil off of the bottom.
  3. Melt white chocolate in a double boiler, or in the microwave (being careful not to burn your chocolate). Use a large slotted spoon and dip each egg in the melted white chocolate. Set the egg on each toothpick, then spoon over a little extra white chocolate to make sure your eggs look smooth. The excess white chocolate will drip down. camp-makery-easter-cake26
  4. Decorate with sprinkles; I was happily surprised at these adorable sugar bows I found in the Easter section of my grocery store. Let the eggs set up, about 15-30 minutes depending on how cool your room is. camp-makery-easter-cake28

Serve in these adorable Easter baskets from Pottery Barn!


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