Robins Egg Easter Cupcakes
These Easter cupcakes are the perfect way to celebrate this spring. Fluffy, tender vanilla cupcakes topped with a vanilla cream cheese frosting and toasted coconut. What's not to love?!
Servings: 12 cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup sweetened shredded coconut
- 1/4 cup unsalted butter at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large egg whites at room temperature
- 1 Tbsp pure vanilla extract
- 1/3 cup sour cream at room temperature
- 1/4 cup whole milk at room temperature
- 1 (13-oz) bag Robins Eggs
For the Vanilla Cream Cheese Frosting
- 3/4 cup unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- 5 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners. Whisk flour, baking powder, and salt in a bowl; set aside.
- Spread coconut into an even layer on a sheet pan. Bake 10 minutes or until lightly golden brown, stirring halfway between to ensure the coconut bakes evenly.
- Beat butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed 2 to 3 minutes or until color turns a pale yellow (use a large bowl and hand mixer or whisk, if you'd like to).
- Beat in egg whites and vanilla.
- Stir sour cream and milk in a liquid measuring cup. Alternately beat in dry ingredients and sour cream mixture (3 additions of dry ingredients, 2 additions of sour cream mixture), starting and ending with the dry ingredients.
- Scrape down the bowl, and beat 30 seconds more on medium speed. Divide batter between muffin cups, filling each about 2/3-full.
- Bake 18 to 22 minutes or until the cupcake springs back when you touch the top or a toothpick inserted into the center of a cupcake comes out clean.
- Cool completely in pan before transferring to a wire rack to cool completely before frosting.
For Vanilla Cream Cheese Frosting*
- Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 2 to 3 minutes.
- Gradually add powdered sugar, beating until smooth. Add vanilla and salt.
- Top each cooled cupcake with frosting, toasted coconut to make "birds nest," and Robins eggs.
Notes
*This recipe will generously frost 12 cupcakes or lightly frost 24 cupcakes. If you're only making 12 cupcakes, I suggest freezing the remaining frosting for another use (maybe a baby shower?). Or, feel free to half the recipe.