Looking for the perfect Easter cupcake? Well, these Robin egg cupcakes are just what you need! Delicious vanilla cake batter topped with dyed and speckled frosting made to look just like your favorite Easter candy!
Are you a lover of sweet treats?
Well, you’re gonna love these speckled Robin egg cupcakes!
Sweet and tender vanilla cake topped with a simple blue buttercream and chocolate Easter eggs.
These cupcakes are flavorful, adorable, and PERFECT for Easter.
I don’t make a ton of cupcakes but I couldn’t resist making these Robin’s egg cupcakes for Easter.
PLUS they use my favorite Easter candy – Cadbury mini eggs! They are so delicious!
Table of Contents
Ingredients for Robin egg cupcakes
- Flour is the main dry ingredient in our cupcakes. Make sure to measure using the spoon and level method as adding too much flour can make the cupcakes dry.
- Granulated sugar sweetens the cupcakes.
- Baking powder helps the cupcakes rise so they stay light and fluffy.
- Milk keeps the cupcakes moist so they don’t dry out.
- Vegetable oil adds richness to the cupcakes.
- Eggs bind the cake batter together.
- Vanilla extract enhances the sweetness of the cupcakes.
- Butter is the base of our frosting. Make sure it’s fully softened or you’ll end up with lumps in your buttercream.
- Powdered sugar gives the icing structure. If your icing is too soft or runny, add more powdered sugar. If it’s too stiff, feel free to add a tablespoon of milk.
- Mini Cadbury eggs but any kind of mini chocolate or malted milk eggs will work.
- Robin’s Egg food coloring from Americolor. If you can’t find a specific robin’s egg color, pastel blue will work too!
How to add flavor to the frosting
This simple buttercream frosting recipe is simply flavored with vanilla extract.
If you want to add any other flavors here are a few tasty options:
- Creamsicle – add a splash of orange extract along with vanilla extract to give you a creamy orange flavor.
- Almond – replace the vanilla extract with almond for a light delicate frosting flavor.
- Coconut – give it a classic Easter flavor.
- Vanilla bean – replace the vanilla extract with vanilla bean paste.
Best cupcake pan and liners
You don’t need anything too fancy to make these cupcakes!
I like to use a standard 12 count cupcake/muffin pan along with cupcake liners.
This is my favorite cupcake pan along with some great plain cupcake liners.
Storing leftover cupcakes
Have leftover cupcakes?
Keep them in a covered airtight container for up to 3 days for optimal freshness.
More delicious spring dessert recipes
- Craving an easy dessert? Try my Cheesecake Stuffed Strawberries.
- Love all things lemon? Try my Homemade Lemon Bars.
- Want easy and fast? Try my Frozen Peach Cobbler.
- Looking for a colorful dessert recipe? Try my Birthday Cake Macarons.
Robin Egg Cupcakes
Ingredients
For the cupcakes
- 1-1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Robin’s Egg Buttercream
- 1/2 cup unsaltd butter softened
- 2-1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate eggs
- Robin’s egg food coloring see notes
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees F and line twelve muffin tins with paper liners.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Next, add the milk, vegetable oil, eggs, and vanilla. Whisk just until combined. You don’t want to overmix.
- Divide the cake batter between the muffin cups, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For the Robin’s Egg Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until light and fluffy, about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Add a few drops of food coloring. I like to start with 2-3 drops and add more if needed.
- Turn the mixer to high speed and beat until the frosting is light and fluffy, about 1 minute. Make sure to scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost a ring of buttercream around the cupcakes and fill the center with mini chocolate eggs.
- Enjoy immediately and store any leftover cupcakes in an airtight container in the fridge for up to three days.
Notes
- I’m using Robin’s Egg food coloring from Americolor. If you can’t find a specific robin’s egg color, pastel blue will work too!
Nutrition
