Robin’s egg Easter cupcakes are adorable treats that are easy to make. Pipe the nest out of frosting. Fill the centers with mini Cadbury eggs. Serve on Easter, or for gender reveal parties and baby showers.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
ROBIN’S EGG BUTTERCREAM FROSTING
- 1 stick (1/2 cup) butter, softened
- 2 1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 (tiny) pinch of salt, if needed to tamp down sweetness
- 2 to 3 drops AmeriColor #187 Robin’s Egg Gel Food Color (or see notes)
FOR DECORATING CUPCAKES
- 4 drops black or brown food gel (or see notes)
- 1 splash of water
- Mini Cadbury Eggs (or see notes)
RECIPE PREP: Preheat oven to 350°F. Line a 12-well cupcake pan with parchment paper cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt.
- Add the wet ingredients to the bowl: milk, vegetable oil, eggs, and vanilla extract. Whisk until just combined. Do not over-mix, or the cupcakes will the heavy and dense instead of light and fluffy.
- Divide cupcake batter between the 12 wells of the prepared cupcake pan. Fill each well with 1/4 cup of batter. Bake 15 to 17 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and cool completely before frosting.
ROBIN’S EGG BUTTERCREAM FROSTING
- Add softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer). Beat on medium speed for 1 minute or until light and fluffy. Reduce speed to low. Slowly add powdered sugar, mixing until fully incorporated. Add vanilla and mix briefly.
- Add 2 to 3 drops robin’s egg blue food gel. Turn mixer on high speed. Beat for 1 minute or until buttercream frosting is light and fluffy. As needed, scrape down the sides of the bowl. If more color is desired, add another drop of blue.
- Transfer frosting to a piping bag fitted with a metal tip. Pipe a ring of buttercream in the middle of the cupcakes leaving a half-inch unfrosted border around the sides. This is the robin’s egg nest.
DECORATE EASTER CUPCAKES
KITCHEN TIP: Before speckling the piped-on frosting, put on an apron and protect your workspace. Cover countertop and walls with old rags or cloths.
- For the dark speckles, mix black or brown food gel with a splash of water. Dip a stiff pastry brush into the mixture. Carefully flick tiny spots onto the surface of the frosting. Let the specks dry for 10 minutes.
- Arrange a few candy eggs inside the robin’s nests. Enjoy immediately or store in an airtight container.
No AmeriColor Robin’s Egg food gel? The next best option is Wilton Delphinium Blue. But you can also use Wilton Sky blue, teal Tiffany blue, or any pastel blue.
No black or brown food coloring for speckling? No problem! To achieve the speckled look of a robin’s egg on the blue buttercream frosting, whisk together 1 tablespoon cocoa powder with 1 tablespoon vanilla extract. Carefully flick dark specks onto the frosting with a small food-safe decorating brush.
Candy eggs: If you can’t find mini Cadbury eggs (Easter milk chocolate candy) at the market, you can also use Whopper’s brand mini robin eggs malted milk candy, or jelly beans.
- Prep Time: 25 Minutes
- Cook Time: 15 Minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Keywords: Robin's Egg Easter Cupcakes, Easter Cupcakes, Easter Nest Cupcakes, Easter Egg Cupcakes, Easy Cupcakes for Easter