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An image of an unwrapped vanilla Easter cupcake with Cadbury mini eggs for decoration.
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4.67 from 6 votes

Robin's Egg Easter Cupcakes

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 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Cake
Cuisine: American
Servings: 14 Cupcakes
Author: Amy Nash

Ingredients

Cupcakes

  • 1 1/2 cups (212g) all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) salted butter room temperature
  • 1 cup (200g) granulated sugar
  • 3 egg whites room temperature
  • 3 teaspoons pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup sour cream room temperature
  • 1/2 cup whole milk room temperature

Frosting

  • 1 cup (227g) salted butter room temperature
  • 4 cups (480g) powdered sugar
  • 2-3 Tablespoons heavy cream or milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • Pinch of salt
  • Blue food coloring

Decorating

Instructions

Make the cupcakes

  • Preheat oven to 350℉ (177℃). Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
    1 1/2 cups (212g) all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • 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.
    1/2 cup (113g) salted butter, 1 cup (200g) granulated sugar
  • Add eggs, vanilla and almond extract, beating on medium-high speed until combined. Beat in sour cream.
    3 egg whites, 3 teaspoons pure vanilla extract, 1/2 cup sour cream, 1/2 teaspoon almond extract
  • 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.
    1/2 cup whole milk
  • 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.
    1 cup (227g) salted butter
  • Add 2 cups of the powdered sugar and beat well. Add remaining powdered sugar and beat again.
    4 cups (480g) powdered sugar
  • Add the heavy cream, vanilla, coconut extract, and salt, beating well to reach a nice spreadable consistency.
    2-3 Tablespoons heavy cream, 2 teaspoons pure vanilla extract, 1/2 teaspoon coconut extract, Pinch of salt
  • 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.
    Blue food coloring

Decorate the cupcakes

  • Arrange 3 Cadbury mini eggs on top of each cupcake.
    Cadbury mini eggs
  • In a small bowl, whisk together the cocoa powder and vanilla extract until thin.
    1 Tablespoon cocoa powder, 3-4 teaspoons pure vanilla extract
  • 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

Calories: 461kcal | Carbohydrates: 62g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 288mg | Potassium: 66mg | Fiber: 1g | Sugar: 49g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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