Preheat the oven to 350°F degrees. Line 12 cupcake pan with cupcake liners. Set aside
Using a food processor, grind up 1/2 cup of mini cadbury eggs until small pieces appear.
In a medium bowl, combine the all-purpose flour, baking powder, salt and whisk to combine. Set aside.
In a stand mixer fitted with a paddle attachment, combine butter and sugar and beat on medium speed for 3-5 minutes or until light and fluffy. Scrape down the sides of the bowl. Add vanilla extract.
Add eggs one at a time, mixing until each egg is incorporated before adding the next egg.
With the mixer on medium-low speed, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible.
Using a spatula, fold in the crushed cadbury eggs.
Fill cupcake liners ⅔ full. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.