gluten-free vegetarian

Low-Cal Easter Mini Egg Cupcakes


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Prep information

Prep time
15 minutes
Cook time
25 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per cake)

147 kcal

Use our just-add-water Brownie Mix and some mini chocolate eggs, you can make these amazing treats

Easter comes but once a year and if you are looking for reduced sugar treats that won't pile on the calories or massively ramp up the carbs, then these cupcakes are the ones for you. 

Baking our cupcakes in paper/silicone cake moulds gives a different slant to the usual square brownies and these can then be decorated with seasonally appropriate treats. 

This is a great recipe for kids and big kids alike!  

Low-sugar cake notes

Be aware, most additions will be adding sugar and/or calories to the basic cupcake. We have topped ours with a sweetened cream cheese frosting, flavoured with cocoa. We have added 2 leading brand mini eggs to each one. 

If trying to make them even lower in sugars, a simple, whipped cream topping would be even better in terms of sugar and you would be best sourcing sweetened, dark chocolate eggs - available online.



Serves 9
  • 1 pack of Lo-Dough Brownie Mix

250ml waterTo top

  • 25g soft butter
  • 75g cream cheese
  • 150g powdered erythritol
  • 2 tablespoons of cocoa
  • 18 mini chocolate eggs

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Brownie Mix

Lo-Dough Brownie Mix

Regular price £5.59
Out of stock


  1. Add 250ml water to Lo-Dough Brownie Mix and stir well.
  2. Spoon heaped tablespoons (50g approx.) into little silicone/paper cake moulds and bake in the moulds for 15-18 minutes. Once made, allow to cool.
  3. Mix the butter, cream cheese, erythritol and cocoa in a bowl. The easiest way to mix this will be with an electric whisk!
  4. Add the chocolate frosting to the top and add a couple of chocolate mini eggs. Keep in the fridge in a sealed container for up to five days.

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