Description
Delight in these charming Robin’s Egg Cupcakes, featuring soft, fluffy vanilla cupcakes topped with a smooth blue frosting and decorated with candy-coated chocolate eggs for a festive spring treat perfect for Easter or any special occasion.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Frosting
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp milk or cream
- Blue food coloring, to desired shade
Decoration
- Candy-coated chocolate eggs
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ensure easy removal after baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined, ensuring even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate bowl, cream the room temperature unsalted butter with additional granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air, helping the cupcakes rise.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract until the batter is smooth and cohesive.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to keep the batter light and tender.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Prepare Frosting: Beat softened butter until fluffy, then gradually add powdered sugar and milk or cream. Continue mixing until the frosting is smooth and creamy. Add blue food coloring to achieve the desired robin’s egg blue shade, mixing thoroughly.
- Decorate: Once the cupcakes have cooled completely, generously frost each one with the blue frosting. Top each cupcake with candy-coated chocolate eggs to create the signature robin’s egg look.
Notes
- Ensure butter is at room temperature for both the batter and frosting to achieve proper consistency.
- Do not overmix the batter once the dry and wet ingredients are combined to prevent dense cupcakes.
- Use gel food coloring for a more vibrant blue without adding extra liquid.
- Cupcakes must be completely cooled before frosting to avoid melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
