Easter Surprise Cupcakes



2/3 cup soft butter
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups flour
2 1/2 teaspoons
baking powder
1 teaspoon salt
1 1/4 cups milk
24 small chocolate eggs, unwrapped

1. Heat oven to 350° and insert 24 paper baking cups into muffin tins.
2. Mix together, butter, sugar, eggs and vanilla in large mixing bowl until blended. Beat on high speed for 5 minutes. On low speed, beat in flour, baking powder and salt alternately with milk until well blended.
3. Fill muffin liners 1/3 full and place a chocolate egg in the center of each. Top with remaining batter to 2/3 full. Bake for 18 to 20 minutes or until done. Cool and frost as desired.

24 cupcakes

Better Homes and Gardens Recipe