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Robin's Egg Easter Cupcakes topped with blue frosting and candy eggs

Robin's Egg Easter Cupcakes

These adorable cupcakes feature a tender vanilla cake topped with buttery frosting and a cute Cadbury mini egg, perfect for Easter celebrations.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 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 large 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 Ingredients
  • 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)
  • 1 pinch salt
  • Blue food coloring For coloring frosting
  • 1 tablespoon cocoa powder (optional) For speckle effect
  • 3-4 teaspoons vanilla extract (extra for adjustments)
Decoration
  • Cadbury mini eggs For decorating

Method
 

Make the Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl until evenly combined.
  3. Cream 1/2 cup salted butter with 1 cup sugar on medium speed until pale and fluffy, about 3–4 minutes.
  4. Add egg whites one at a time, mixing until incorporated, then beat in vanilla extract and almond extract if using.
  5. Alternate adding the dry ingredients and the wet (sour cream + milk), starting and ending with the dry. Mix until just combined.
  6. Scoop batter into liners about 2/3 full and bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
Make the Frosting
  1. Beat 1 cup salted butter on medium speed until creamy.
  2. Gradually add powdered sugar half-a-cup at a time, scraping the bowl as needed.
  3. Add heavy cream, vanilla extract, coconut extract if using, and a pinch of salt. Beat on high for 2–3 minutes until light and fluffy.
  4. Tint most of the frosting pale blue with food coloring. Reserve some uncolored or mix with cocoa powder for speckles.
Decorate the Cupcakes
  1. Pipe a rosette or swirl of blue frosting on each cupcake.
  2. Use cocoa-mixed frosting to flick tiny speckles on the blue for a realistic egg effect.
  3. Top each cupcake with a Cadbury mini egg in the center.

Notes

Store frosted cupcakes in an airtight container for up to 3 days. Freeze unfrosted cupcakes for up to 3 months.