Robin Egg Cupcakes
User Reviews
5.0
12 reviews
Excellent
Robin Egg Cupcakes
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Looking for the perfect Easter cupcake? Well, these Robin egg cupcakes are just what you need! Delicious vanilla cake batter topped with dyed and speckled frosting made to look just like your favorite Easter candy!
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Ingredients
For the cupcakes
- 1-1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Robin’s Egg Buttercream
- 1/2 cup unsaltd butter softened
- 2-1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup Mini chocolate Eggs
- Robin’s egg food coloring see notes
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Instructions
For the Cupcakes
- Preheat the oven to 350 degrees F and line twelve muffin tins with paper liners.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Next, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined. You don’t want to overmix.
- Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For the Robin’s Egg Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until light and fluffy, about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Add a few drops of food coloring. I like to start with 2-3 drops and add more if needed.
- Turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost a ring of buttercream around the cupcakes and fill the center with mini chocolate eggs.
- Enjoy immediately and store any leftover cupcakes in an airtight container in the fridge for up to three days.
Equipments used:
Notes
- I’m using Robin’s Egg food coloring from Americolor. If you can’t find a specific robin’s egg color, pastel blue will work too!
Nutrition Information
Show Details
Serving
1g
Calories
501kcal
(25%)
Carbohydrates
77g
(26%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
131mg
(5%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 501kcal | 25% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 131mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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