Gather the cupcake ingredients - * Flour * Sugar * Baking powder * Milk * Vegetable oil * Eggs * Vanilla extract
– 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. – Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
Gather the frosting ingredients - * Powdered sugar * Butter * Vanilla extract * Robin's egg blue food coloring * Mini Cadbury eggs
– Add the softened butter to the bowl of a stand mixer. Beat on medium speed until light and fluffy. – 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.
Turn the mixer to high speed and beat until the frosting is light and fluffy. 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.