Description
Robin’s Egg Cupcakes are the perfect sweet treat for spring celebrations or any occasion that calls for a touch of whimsy. These fluffy, moist cupcakes are topped with creamy buttercream frosting and adorned with colorful candy-coated chocolate eggs, evoking the spirit of Easter and family gatherings. Each bite is a delightful blend of vanilla and chocolate flavors that will leave your taste buds tingling with joy. Easy to make, these cupcakes are sure to impress friends and family alike!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- Candy-coated chocolate eggs (for decoration)
- Buttercream frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
- In a bowl, whisk together flour and baking powder; set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time along with vanilla extract until smooth.
- Gradually add dry ingredients to wet mixture, alternating with milk; mix gently until just combined.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with buttercream and decorating with candy-coated chocolate eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg