Just in time for Spring, you can enjoy these fluffy cupcakes made with our French Vanilla Amazing Creamer. Topped with festive robin egg candies, these vibrant treats offer a flavorful and nutrient-packed twist to your dessert table.
Prep time: 10 minutes
Cook time: 18 minutes
Yield: 12 cupcakes, 1 per serving
Cupcake Ingredients:
1 1/4 cup all-purpose flour
1/3 cup French Vanilla Amazing Creamer
1 teaspoon baking powder
1 cup granulated sugar
1/2 teaspoon salt
1/2 cup salted butter, melted and cooled
2 large eggs, room temperature
1/4 cup plain Greek yogurt
1/2 cup milk
1/2 teaspoon vanilla extract
Buttercream Ingredients:
1/2 cup salted butter, softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Blue food coloring, optional
Candy eggs, for decorating
Directions
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Preheat the oven to 350°F. Prepare a muffin tin with paper liners or cooking spray and set aside.
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Whisk the flour, Amazing Creamer, baking powder, sugar, and salt in a large bowl until well combined.
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Whisk in the butter, eggs, yogurt, milk, and vanilla until a smooth batter forms.
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Scoop the batter into the prepared muffin tin filling each cup 2/3 of the way full.
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Bake for 16-18 minutes until the center springs back and a toothpick inserted into the center comes out clean.
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When done, let cool for at least 30 minutes before frosting.
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To make the frosting: Whip the butter, powdered sugar, and vanilla together for 3-4 minutes until fluffy. Add 1-2 drops of food coloring at a time and mix until the frosting is light blue or colored to your liking.
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Fit a pastry bag with an open star decorating tip such as the Wilton 4B. Fill the pastry bag with the frosting.
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To make the bird's nest, use an offset spatula or spoon to smooth a 1.5-inch wide circle of frosting onto the cupcake. Then, pipe around the outer edge of the circle.
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Nestle 2-3 candy eggs in the bird's nest. Store leftovers in an airtight container in the refrigerator for up to four days.
Enjoy! :)