Robin's Egg Easter Cupcakes

4.67 from 6 votes

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!

Prep Time30

Cook Time20

Total Time50

Course: Cake

Cuisine: American

Servings: Cupcakes

Calories: 461kcal

Author: Amy Nash

Ingredients

Cupcakes

1 ½ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup salted butter at room temperature
1 cup granulated sugar
3 egg whites at room temperature
3 teaspoons vanilla extract or vanilla bean paste
½ teaspoon almond extract optional
½ cup sour cream at room temperature
½ 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
½ teaspoon coconut extract optional
Pinch of salt
Blue food coloring

Decorating

1 Tablespoon cocoa powder
3-4 teaspoons vanilla extract
Cadbury mini eggs

Instructions

Make the cupcakes

Preheat oven to 350 degrees 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 and vanilla, 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 ⅔ 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.

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