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Vanilla cupcakes baked in eggshells with carrot curd
5 from 5 votes

Easter Cupcakes Baked in Eggshells

Course: Dessert
Cuisine: American
Keyword: April Fools, Easter
Cook Time: 16 minutes
Servings: 20 (depends on size of eggshells)
Author: Ai Willis
Carrot curd recipe from Cupcake Project
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  • 1 cup / 200g granulated sugar
  • 1¾ cups / 175g cake flour
  • 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


  • Preheat your oven to 340°F/170°C and line a mini muffin pan with parchment paper or aluminum foil and place an eggshell into each well.
  • In a large bowl, combine the sugar, cake flour, baking powder, baking soda, and salt. Add the softened butter until the mixture resembles fine sand. Set aside.
  • In a separate bowl, combine the eggs, greek yogurt, olive oil, and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined.
  • Slowly add the milk and stir. 
  • Fill the eggshells halfway and bake for 16~18 minutes. If you insert a toothpick and it comes out clean, they're done. Transfer them onto a wire rack immediately and let them cool completely. Clean off any cake that spilled over using a knife to scrape and then a wet paper towel. 
  • Using a toothpick, wiggle a hole into each cake.
  • Put the carrot curd into a piping bag with a small round piping tip and pipe the curd into each cake.
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