Robin Egg Speckled Cupcakes
Decorated with blue buttercream and chocolate speckles, Robin Egg Speckled Cupcakes add a pretty touch of spring to any Easter or Mother’s Day menu.
Makes: 18 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 ½ teaspoons baking powder
- Zest of 1 lemon
- ½ cup warm milk
Robin Egg Blue Buttercream Frosting:
- 2 sticks unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- Blue food coloring
- 2 teaspoons cocoa powder
- 3 teaspoons water
Instructions
- Preheat oven to 350 degrees and line a muffin pan with cupcake liners.
- In a large bowl with a hand or stand mixer, combine the butter and sugar and cream them together on medium speed until fluffy and pale, approximately 3 minutes.
- Add eggs one at a time and beat until fully incorporated. Add the vanilla and almond extracts and beat to combine.
- In a separate bowl, whisk together the flour, salt, baking powder and lemon zest. Turn the mixer on low and alternate adding the dry ingredients and warm milk to the wet ingredients. Mix until just combined.
- Fill each cupcake liner about halfway with the batter and bake the cupcakes for 20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely.
- Meanwhile, prepare the frosting. Place the softened butter into a large bowl with a hand or stand mixer and beat until smooth. Add the powdered sugar and vanilla extract and slowly mix to combine. Once the powdered sugar is incorporated, increase the speed to medium and beat the buttercream. While the mixer is running, slowly add the milk and continue beating until fully incorporated. Beat in the blue food coloring until you reach a desired color.
- Once the cupcakes have cooled, transfer the buttercream to a piping bag and frost the cupcakes.
- In a small bowl, stir together the cocoa powder and water to combine. Dip a small brush into the mixture and use your thumb to flick it onto the cupcakes to create a speckled robin’s egg look. Serve immediately or store in an airtight container.
Nutrition Information
Serving size: 1 cupcake|Calories: 382|Sodium: 288mg|Fat: 21.5g|Carbohydrates: 46g|Fiber: .6g|Protein: 3g|
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