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Robin’s Egg Easter Cupcakes: A Sweet Taste of Springtime Joy

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Celebrate spring with these adorable Robin’s Egg Easter Cupcakes! Light and fluffy vanilla cupcakes are topped with a luscious buttercream frosting, speckled for a festive touch, and finished with Cadbury mini eggs. These treats are perfect for Easter gatherings and springtime celebrations!

Ingredients

Scale

For the 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 (room temperature)
  • 1 cup granulated sugar
  • 3 egg whites (room temperature)
  • 3 teaspoons vanilla extract or vanilla bean paste
  • ½ teaspoon almond extract (optional)
  • ½ cup sour cream (room temperature)
  • ½ cup whole milk (room temperature)

For the Frosting:

  • 1 cup salted butter (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

For the Speckled Decoration:

  • 1 tablespoon cocoa powder
  • 3–4 teaspoons vanilla extract
  • Cadbury mini eggs

Instructions

Step 1: Baking the Cupcakes

  1. Preheat the oven to 350°F and line muffin pans with cupcake liners.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  3. Using a stand or hand mixer, beat butter on high speed for 1 minute until creamy. Add sugar and beat for another 2 minutes.
  4. Mix in egg whites, vanilla, and almond extract, then fold in sour cream.
  5. Add the dry ingredients and mix on low speed. Gradually pour in milk while mixing until just combined.
  6. Fill cupcake liners about ⅔ full and bake for 19-22 minutes, or until a toothpick comes out clean.
  7. Let them cool completely before frosting.

Step 2: Whipping Up the Frosting

  1. Beat butter for 2-3 minutes until light and fluffy.
  2. Add half of the powdered sugar, mix well, then add the remaining sugar and beat again.
  3. Pour in heavy cream, vanilla, coconut extract (if using), and a pinch of salt, beating until smooth.
  4. Mix in blue food coloring until you achieve a soft robin’s egg shade.
  5. Transfer frosting to a piping bag and swirl onto cooled cupcakes.

Step 3: Decorating with a Speckled Touch

  1. Arrange three Cadbury mini eggs on top of each frosted cupcake.
  2. In a small bowl, whisk together cocoa powder and vanilla extract to create “speckle paint.”
  3. Dip a stiff pastry brush (or a new paintbrush) into the cocoa mixture and flick speckles onto each cupcake for a natural egg effect.

 

Notes

  • If you don’t have almond extract, simply use extra vanilla extract.
  • For a richer cupcake, substitute sour cream with Greek yogurt.
  • Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
  • Cupcakes can be frozen without frosting for up to 3 months.

Find it online: https://friendlywell.com/robins-egg-easter-cupcakes-a-sweet-taste-of-springtime-joy/