Egg Easter Cupcakes Easy Beautiful Easter Treat
Egg Easter Cupcakes are soft and tender vanilla cupcakes topped with robin’s egg blue buttercream, cocoa speckles, and mini chocolate eggs. Perfect for Easter celebrations and spring dessert tables.
Equipment
- Muffin pan
Ingredients
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, room temperature
- 1 cup granulated sugar
- 3 egg whites egg whites, room temperature
- 3 teaspoons vanilla extract or vanilla bean paste
- 1/2 teaspoon almond extract, optional
- 1/2 cup sour cream, room temperature
- 1/2 cup whole milk, room temperature
- 1 cup salted butter, room temperature (for frosting)
- 4 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract, optional
- Pinch salt
- Blue gel food coloring
- 1 tablespoon cocoa powder
- 3 to 4 teaspoons vanilla extract (for speckling)
- Cadbury mini eggs for topping
Instructions
Instructions
- Preheat oven to 350°F and line a muffin pan for 14 cupcakes.
- Whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Mix in egg whites, vanilla extract, and almond extract if using.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Fold in sour cream gently without overmixing.
- Fill cupcake liners two-thirds full.
- Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely.
- Beat butter for frosting until creamy.
- Gradually add powdered sugar.
- Mix in heavy cream, vanilla extract, coconut extract if using, and salt.
- Add blue gel food coloring until you reach a pale robin’s egg shade.
- Frost completely cooled cupcakes.
- Mix cocoa powder with vanilla extract until thin.
- Flick mixture lightly over frosted cupcakes to create speckles.
- Top each cupcake with three mini chocolate eggs.