I love simple cakes and bright colors, so I made Robin’s Egg Easter Cupcakes for a fun spring treat. I bake them for family and I share the recipe so you can enjoy soft cupcakes and pale blue frosting at your own table, and they pair well with light brunch dishes like my baked cottage cheese eggs.
My Dad James loved small sweets at Easter and he helped me place the eggs on top when I was young. I now make these for Mom Eva and Sister Jennifer every spring.
Your Ingredients List
- 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 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)
- 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)
- Pinch of salt
- Blue food coloring
- 1 Tablespoon cocoa powder
- 3-4 teaspoons vanilla extract
- Cadbury mini eggs
My Go-To Equipment
I keep my tools simple. I use a medium bowl for dry ingredients and a large bowl for wet ones. I use an electric mixer when I make the frosting because it gives a smooth texture fast. I line a 12-cup muffin pan with paper liners. A small offset spatula helps for neat frosting. For a full brunch, I also like to serve them with savory sides such as a warm baked feta eggs with tomatoes and spinach.
The Simple Steps to Follow
- Preheat the oven to 350 degrees F and line the muffin pan.
- Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
- Cream the 1/2 cup butter and granulated sugar until light.
- Add egg whites one at a time and beat well.
- Stir in 3 teaspoons vanilla and almond extract if using.
- Mix sour cream and milk and add to batter in two additions.
- Fold in the dry mix until the batter is smooth.
- Divide batter into liners and bake for 16 to 20 minutes.
- Let cupcakes cool on a wire rack before frosting.
- Beat 1 cup butter until creamy for the frosting.
- Add powdered sugar in batches and beat between additions.
- Pour 2 to 3 tablespoons heavy cream, 2 teaspoons vanilla, and salt and beat to soft peaks.
- Tint most of the frosting pale blue with a drop of food coloring.
- Mix 1 tablespoon cocoa powder with a small portion of frosting for a speckled look if you like.
- Pipe or spread the blue frosting on cooled cupcakes.
- Place three Cadbury mini eggs on each cupcake like robin eggs.
- Add a few cocoa specks to mimic small flecks on the eggs.
Healthy Twists on a Classic
I make small swaps when I want lighter sweets. I use less butter in the cake and add a bit more sour cream for moisture. I sometimes swap half the granulated sugar for coconut sugar to get a more natural flavor. I also offer a lighter frosting by using Greek yogurt blended with a small amount of powdered sugar and vanilla for a tangy top. These changes keep the look and still taste good.
Serving Suggestions From My Table
I like to serve Robin’s Egg Easter Cupcakes on a simple platter with fresh fruit on the side. A bowl of strawberries and a pot of tea work well. For a main brunch plate, the cupcakes pair nicely with a savory bake. I often bring a warm cottage cheese and veggie bake to the table for balance. The blue frosting looks cheerful next to green herbs and white plates.
Getting It Just Right
I focus on simple points to get the best result. Use room temperature dairy and egg whites so the batter blends well. Do not overmix once you add the flour. Scoop batter evenly for cakes that bake the same time. Cool cupcakes fully before you add frosting. If your frosting is too soft, chill it briefly so the decorations hold. If it is too stiff, add a teaspoon of cream to soften.
How to Store Leftovers
Keep cupcakes in an airtight container at room temperature for one day. For longer storage, chill them in a single layer for up to four days. Let chilled cupcakes sit at room temperature for thirty minutes before serving so the butter in the frosting softens. You can freeze unfrosted cupcakes sealed tight for up to two months, and frost them after thawing.
Enjoy Every Moment
I make these cupcakes when I want a small, bright treat that makes people smile. I enjoy the slow step of piping frosting and the quick joy when someone bites into a soft, sweet cupcake. I hope these notes help you bake with ease and share a spring memory of your own.
A Few Common Questions
How do I keep Robin’s Egg Easter Cupcakes moist?
I keep the cupcakes moist by using sour cream and not overmixing the batter. I also do not bake them too long. Check them a few minutes before the time is up and pull them out when a toothpick comes out with a few crumbs.
Can I make Robin’s Egg Easter Cupcakes ahead of time?
Yes, you can bake the cakes a day ahead and store them in an airtight container. I frost them the same day I will serve them for the best look. You can also freeze the unfrosted cakes and thaw them before frosting.
What is the best way to decorate Robin’s Egg Easter Cupcakes for a crowd?
I pipe a simple round swirl of pale blue frosting and top each cupcake with three Cadbury mini eggs. I make the frosting a bit stiffer so it holds shape. For many cupcakes, I frost them in batches so the frosting stays fresh.
Print
Robin’s Egg Easter Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful spring cupcakes with pale blue frosting, topped with Cadbury mini eggs, perfect for Easter celebrations.
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 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)
- 1 cup salted butter (for frosting, at room temperature)
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract (optional)
- Pinch of salt
- Blue food coloring
- 1 tablespoon cocoa powder
- 3–4 teaspoons vanilla extract
- Cadbury mini eggs (for decoration)
Instructions
- Preheat the oven to 350°F and line the muffin pan.
- Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
- Cream 1/2 cup butter and granulated sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition.
- Stir in 3 teaspoons of vanilla and almond extract if using.
- Mix sour cream and milk, adding to the batter in two additions and mixing until combined.
- Fold in the dry ingredients until the batter is smooth.
- Divide the batter into the prepared liners and bake for 16-20 minutes.
- Let cupcakes cool on a wire rack before frosting.
- For the frosting, beat 1 cup of butter until creamy, then gradually add powdered sugar, beating between additions.
- Pour 2-3 tablespoons of heavy cream, 2 teaspoons of vanilla, and a pinch of salt into the frosting, beating to soft peaks.
- Tint most of the frosting blue with food coloring and mix a portion with cocoa powder for a speckled effect.
- Pipe or spread the blue frosting on cooled cupcakes and place three Cadbury mini eggs on each cupcake.
- Add a few cocoa specks to mimic little flecks on the eggs.
Notes
Use room temperature ingredients for a smoother batter. Cool cupcakes completely before frosting to ensure the frosting adheres well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 40g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Easter cupcakes, spring dessert, festive baking, colorful frosting, Cadbury eggs