Mini Egg Cupcakes

Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl whisk together the flour and baking powder.

In a mixing bowl beat the white sugar with 1/2 cup butter until thoroughly mixed then beat in the eggs one at a time incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture followed by the milk mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.

Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger 20 to 25 minutes. Allow cupcakes to cool completely.

In a bowl beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk a teaspoon at a time until the frosting is smooth. Beat in your choice of food color to desired shade and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.