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Robin’s Egg Cupcakes are an Easter treat you need to try! Fluffy vanilla cupcakes are topped with blue buttercream, mini eggs, and speckled with chocolate. |

Robin's Egg Cupcakes

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 48 minutes
  • Yield: 14 cupcakes
  • Diet: Vegetarian


Robin’s Egg Cupcakes are a fun and festive treat you need to try this Easter. Moist and fluffy vanilla cupcakes are topped with blue buttercream frosting, mini eggs, and speckled with chocolate. They are just as delicious as they are pretty to look at.


For the vanilla cupcakes:

  • 1 ½ cups (180 grams) all-purpose flour
  • 1 ¼ teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (114 grams) unsalted butter, melted
  • 1 cup (200 grams) white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk, full-fat

For the buttercream frosting:

  • 1 cup (227 grams) unsalted butter, softened
  • 4 cups (480 grams) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 drops blue liquid food coloring
  • 1-3 tablespoons heavy cream or milk (to desired consistency)

For decorating:

  • 42 mini eggs (3 per cupcake)
  • 1 tablespoon cocoa powder
  • 4 teaspoons vanilla extract


Make the vanilla cupcakes:

  1. Preheat oven to 350°F and prepare 2 cupcake pans with 14 cupcake liners total.
  2. In a medium mixing bowl, add flour, baking powder, and salt, and whisk well to combine. Set aside.
  3. In a large mixing bowl, add the melted butter and white sugar. Beat together using an electric hand mixer for 1-2 minutes.
  4. Add in the eggs and vanilla, and beat well with the mixer for 2-3 minutes, or until well combined and volumized.
  5. Add ⅓ of the dry mixture into the batter and mix on low speed until combined. Add ½ of the buttermilk and beat again on low until combined. Continue by adding and beating the dry mixture and the buttermilk, finishing with the dry mixture.
  6. Use a cookie scoop or spoons to evenly scoop and disperse the batter into the prepared cupcake liners (14 total), filling them each 2/3 full. Place the pan into the oven and bake for 18-20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean. 
  7. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them onto a wire cooling rack to cool completely. Allow to cool completely before frosting.

Make the buttercream frosting:

  1. Add butter into a large mixing bowl (or stand mixer fitted with the whip attachment). Beat on high for 3-5 minutes, until the butter looks fluffy and pale.
  2. Sift the confectioners’ sugar into the butter, and beat on low until combined.
  3. Add in the vanilla, food colouring, and 1 tablespoon of milk. Add up to 2 tablespoons more milk until you reach your desired consistency. Beat for another 1-2 minutes, or until fluffy and well combined.

Decorate the cupcakes:

  1. Place the frosting into a large piping bag fitted with a Wilton 8B tip.
  2. Carefully pipe one layer of frosting in a circular ring pattern onto each cupcake.
  3. Place 3 mini eggs onto the centre of each frosted cupcake.

Add speckles:

  1. In a small mixing bowl, whisk together the cocoa and vanilla until smooth.
  2. Using a clean, stiff paint or pastry brush, dip the brush into the cocoa mixture, then gently shake off any excess.
  3. While holding the brush with one hand, use the other hand to pull the bristles back, point at the cupcake (aiming for the frosting and eggs), then slowly release the bristles to create the speckles.
  4. Repeat with remaining cupcakes.
  5. Allow speckles to dry before serving.


Make ahead instructions: If you’re hosting an Easter party, you can make these cupcakes a few days ahead of time and store them at room temperature unfrosted until you’re ready to decorate them the day of the party. This will keep them soft and moist.

How to make ahead buttercream: You can also make the buttercream frosting in advance and keep it in an airtight container in the fridge for up two weeks or up to 3 months in the freezer. If frozen, allow it to thaw in the fridge overnight before using.

How to store cupcakes: Once the cupcakes have cooled, you can place them in an airtight container and store them at room temperature in a dry, cool area for up to three days. If you want to store them longer, place them in the fridge for up to 5 days. Note that they may loose some moisture and dry out when stored in the fridge.

How to freeze: You can also freeze these Easter cupcakes. If you are planning to do this, I recommend freezing them before frosting. Wrap the unfrosted cupcakes in plastic cling wrap and place them in a freezer-friendly airtight container or freezer bag and freeze for up to three months. Allow them to thaw overnight in the refrigerator before icing and serving.

Freezing frosted cupcakes: If you've already frosted the cupcakes, you can still freeze them. Place frosted cupcakes on a baking tray and freeze until hard, about 1 hour. Then, wrap them tightly in plastic cling wrap, and then place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving.

  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American