Robin’s Egg Cupcakes – The perfect cupcakes for Easter! Vanilla cupcakes topped with a pale blue buttercream frosting and mini Cadbury eggs.
Robin’s Egg Cupcakes
I can’t get over how CUTE these cupcakes are! I wanted to make a fun and festive cupcake to serve for Easter and I came up with these robin’s egg cupcakes. They are just simple vanilla cupcakes with vanilla buttercream but it’s dyed pale blue and topped with mini Cadbury eggs. They are delicious and will be the centerpiece of any spring dessert spread!
Common Questions About Making Robin’s Egg Cupcakes
What are robin’s egg cupcakes?
Robin’s egg cupcakes are simple vanilla cupcakes that are topped with a light blue buttercream frosting and mini chocolate eggs.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do these cupcakes last?
Store any leftover cupcakes in an airtight container in the fridge for up to three days.
What type of food coloring should I use?
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.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- 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 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.
- I’m using mini Cadbury eggs but any kind of mini chocolate eggs will work.
- 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!
Looking for more Easter recipes? Check these out!
Yield: 12 Cupcakes
Robin's Egg Cupcakes
Robin's Egg Cupcakes - The perfect cupcakes for Easter! Vanilla cupcakes topped with a pale blue buttercream frosting and mini Cadbury eggs.
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
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 vanilla extract
For the Robin's Egg Buttercream
- 1/2 cup butter (softened)
- 2 1/4 cups powdered sugar
- 1 teaspoon 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 mix, 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 1/4 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!
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