Robin’s Egg Cupcakes

introduction

These Robin’s Egg Easter Cupcakes are light, sweet, and fun. They have soft vanilla cupcakes, creamy blue frosting, and a little nest of chocolate with Cadbury mini eggs on top. They taste like a simple spring treat. For another easy Easter snack idea try Easter Egg Rice Krispies Treats.

why make this recipe

Make these cupcakes for a simple holiday treat. They look festive and kids love the eggs. The recipe uses common ingredients and is easy to follow. You can make them for a party or a small family get-together.

how to make Robin’s Egg Easter Cupcakes

Make the cupcakes first, then make the frosting, and finish with the nest and eggs. Work in three steps so each part cools and sets right. If you want a different dessert idea while you bake, see Strawberry Shortcake Easter Egg Bombs.

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 (at room temperature), 1 cup granulated sugar, 3 egg whites (at room temperature), 3 teaspoons vanilla extract (or vanilla bean paste), 1/2 teaspoon almond extract (optional), 1/2 cup sour cream (at room temperature), 1/2 cup whole milk (at room temperature), 1 cup salted butter (at room temperature), 4 cups powdered sugar, 2-3 Tablespoons heavy cream, 2 teaspoons vanilla extract, 1/2 teaspoon coconut extract (optional), Pinch of salt, Blue food coloring, 1 Tablespoon cocoa powder, 3-4 teaspoons vanilla extract, Cadbury mini eggs

Directions :

Make the cupcakes

• Preheat the oven and line a cupcake tin with liners.
• Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
• Cream 1/2 cup butter with sugar until light.
• Add egg whites one at a time and beat in 3 teaspoons vanilla and almond if using.
• Alternate adding dry mix and sour cream with milk, mix until smooth.
• Fill liners two-thirds full and bake until a toothpick comes out clean.
• Cool fully before frosting.

Make the frosting

• Beat 1 cup butter until smooth.
• Add powdered sugar a cup at a time.
• Add heavy cream, 2 teaspoons vanilla, coconut if using, and a pinch of salt.
• Beat until light and spreadable. Add blue food coloring to get robin-egg blue.

Decorate the cupcakes

• Pipe or spread blue frosting on each cooled cupcake.
• Make nests by mixing 1 tablespoon cocoa powder into a small bowl of frosting or by using melted chocolate piped in a circle.
• Place 3-4 Cadbury mini eggs in each nest.
• Chill briefly so nests hold shape.

how to serve Robin’s Egg Easter Cupcakes

Serve at room temperature. Put them on a plate or cupcake stand. They look best fresh the day you make them. Add a napkin and a small fork if you want.

how to store Robin’s Egg Easter Cupcakes

Store in an airtight container in the fridge for up to 3 days. Let them sit 15–20 minutes at room temperature before serving so the frosting softens. Do not leave them out more than two hours at room temperature.

tips to make Robin’s Egg Easter Cupcakes

• Use room temperature ingredients for a smooth batter and frosting.
• Measure flour by spooning into the cup and leveling it.
• Cool cupcakes fully before frosting to avoid melted icing.
• If frosting is too thick, add a teaspoon of heavy cream at a time.
• For a firmer nest, melt a little chocolate and pipe a thin ring, then add eggs when it sets. See a savory brunch idea like Bacon Potato Egg Hash for serving inspiration.

variation (if any)

• Chocolate cupcakes: add 2 tablespoons cocoa to the dry mix.
• Almond twist: add a drop more almond extract to the batter.
• Mini nests: use shredded coconut toasted and tinted with a little brown food coloring for edible nests.

FAQs

Q: Can I make these ahead?
A: Yes. Bake and freeze unfrosted cupcakes for up to 2 months. Thaw, then frost and decorate.

Q: Can I use regular eggs instead of egg whites?
A: You can, but whites make the cake a bit lighter. If you use whole eggs, reduce milk slightly.

Q: How do I get the blue color right?
A: Start with a tiny bit of blue gel food coloring and add more until you like the shade.

Q: Can I use other candy for the eggs?
A: Yes. Use small candy-coated chocolates or jelly beans if you prefer.

Conclusion

If you want another clear recipe for similar robin nest cupcakes, check this Robin Egg Cupcakes recipe at Tastes of Lizzy T for more photos and tips.

Robin’s Egg Easter Cupcakes

These Robin's Egg Easter Cupcakes are light, sweet, and decorated with creamy blue frosting and Cadbury mini eggs, making them a fun spring treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 240

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1.5 cups all-purpose flour
• 0.25 cups cornstarch
• 1 teaspoon baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups salted butter (at room temperature)
• 1 cups granulated sugar
• 3 pieces egg whites (at room temperature)
• 3 teaspoons vanilla extract (or vanilla bean paste)
• 0.5 teaspoon almond extract (optional)
• 0.5 cups sour cream (at room temperature)
• 0.5 cups whole milk (at room temperature)

For the Frosting

• 1 cups salted butter (at room temperature)
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 0.5 teaspoon coconut extract (optional)
• 1 pinch salt
• 1 tablespoon blue food coloring

For Decoration

• 1 tablespoon cocoa powder
• 3-4 teaspoons vanilla extract (for nests)
• to taste pieces Cadbury mini eggs

Method

 

Make the Cupcakes

1. Preheat the oven and line a cupcake tin with liners.
2. Whisk flour, cornstarch, baking powder, baking soda, and salt in a bowl.
3. Cream 1/2 cup butter with sugar until light and fluffy.
4. Add egg whites one at a time and beat in 3 teaspoons vanilla and almond extract if using.
5. Alternate adding the dry mix and sour cream with milk, and mix until smooth.
6. Fill the liners two-thirds full and bake until a toothpick comes out clean.
7. Cool the cupcakes completely before frosting.

Make the Frosting

1. Beat 1 cup butter until smooth.
2. Add powdered sugar a cup at a time.
3. Add heavy cream, 2 teaspoons vanilla, coconut extract if using, and a pinch of salt.
4. Beat until light and spreadable. Add blue food coloring until desired shade is achieved.

Decorate the Cupcakes

1. Pipe or spread blue frosting on each cooled cupcake.
2. Make nests by mixing 1 tablespoon of cocoa powder into a small bowl of frosting or using melted chocolate piped in a circle.
3. Place 3-4 Cadbury mini eggs in each nest.
4. Chill briefly so nests hold shape.

Notes

Serve at room temperature for best taste. Store in an airtight container in the fridge for up to 3 days. Let them sit 15–20 minutes at room temperature before serving to soften the frosting.