Description
Indulge in the whimsical delight of Robin’s Egg Cupcakes, a perfect treat for Easter or any spring celebration. These blue-speckled cupcakes with mini chocolate eggs on top are as charming as they are delicious.
Ingredients
Scale
Cupcake Batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- Blue food coloring
Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Brown food coloring or cocoa powder (for speckling)
- Mini chocolate eggs for topping
Instructions
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Mix Wet Ingredients: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in dry ingredients alternately with milk and sour cream until smooth. Add blue food coloring and mix well.
- Bake: Divide batter among cupcake liners and bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Prepare Frosting: Beat butter until creamy, then gradually add powdered sugar, cream, and vanilla until fluffy. Tint frosting pale blue.
- Decorate: Frost cupcakes, then create speckles with cocoa powder and water using a paintbrush. Top with mini chocolate eggs.
Notes
- For a richer flavor, use almond extract instead of vanilla.
- If you don’t have a paintbrush, use a toothbrush for creating speckles.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 43 g
- Sodium: 160 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 75 mg
