Description
These Robin’s Egg Cupcakes are a delightful treat, perfect for Easter or any spring celebration. The sky-blue hue and speckled frosting make them whimsical and fun for all ages.
Ingredients
Scale
Cupcake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- Sky-blue gel food coloring
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Sky-blue gel food coloring
- 1 teaspoon cocoa powder mixed with 1 teaspoon water (for speckling)
- Mini chocolate eggs for decoration
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Combine milk and sour cream. Alternate adding dry and wet ingredients, mix in sky-blue coloring.
- Bake: Divide batter into liners, bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter, add powdered sugar, vanilla, salt, and cream. Tint with blue coloring. Frost cupcakes.
- Speckle: Mix cocoa powder with water, flick specks over cupcakes. Decorate with mini chocolate eggs.
Notes
- Chill frosting before speckling for neater results.
- Use a clean toothbrush or stiff-bristled brush to flick cocoa specks for a natural egg appearance.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 35g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
