Robin's Egg Easter Cupcakes
User Reviews
4.7
18 reviews
Excellent
Robin's Egg Easter Cupcakes
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Soft white cupcakes with pale blue buttercream are decorated with Cadbury mini eggs and speckled with spots to make these Robin's Egg Easter Cupcakes that are the perfect festive dessert for a Spring occasion!
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Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup salted butter at room temperature
- 1 cup granulated sugar
- 3 egg whites at room temperature
- 3 teaspoons vanilla extract or vanilla bean paste
- 1/2 teaspoon almond extract optional
- 1/2 cup sour cream at room temperature
- 1/2 cup whole milk at room temperature
Frosting
- 1 cup salted butter at room temperature
- 4 cups powdered sugar
- 2-3 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract optional
- Pinch of salt
- Blue Food coloring
Decorating
- 1 Tablespoon cocoa powder
- 3-4 teaspoons vanilla extract
- Cadbury Mini Eggs
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Instructions
Make the cupcakes
- Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
- Beat the butter on high speed in a stand mixer or using a handheld mixer for 1 minute until creamy and light. Add sugar and beat another 2 minutes. Scrape sides and bottom of the bowl.
- Add eggs, vanilla and almond extract, beating on medium-high speed until combined. Beat in sour cream.
- Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool completely before frosting.
Make the frosting
- In a large bowl using a stand mixer or electric mixer, beat the butter for 2-3 minutes until light and creamy.
- Add 2 cups of the powdered sugar and beat well. Add remaining powdered sugar and beat again.
- Add the heavy cream, vanilla, coconut extract, and salt, beating well to reach a nice spreadable consistency.
- Add food coloring, mixing until combined. Transfer the frosting to a piping bag fitted with a wide round tip or a ziploc bag with one corner cut off. Pipe a large circle or mound of frosting on top of each cooled cupcake.
Decorate the cupcakes
- Arrange 3 Cadbury mini eggs on top of each cupcake.
- In a small bowl, whisk together the cocoa powder and vanilla extract until thin.
- Dip a stiff pastry brush or new, clean paintbrush into the cocoa mixture and use your fingers to carefully flick the cocoa mixture onto the cupcakes, creating a speckled effect.
Notes
- The coconut and almond extracts are optional and not overwhelming, but I think they add wonderful flavor to these cupcakes.
- Frosted cupcakes will keep on the counter for 2-3 days or in the fridge for up to 5 days. Bring to room temperature before serving.
- Unfrosted cupcakes or leftover buttercream can be frozen in airtight containers for up to 2 months in the fridge. Let thaw completely at room temperature before using. I recommend beating the frosting again to make it smooth and spreadable after thawing from frozen.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
62g
(21%)
Protein
3g
(6%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
288mg
(12%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
705IU
(14%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Cupcakes
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 288mg | 12% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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