Spring Cupcakes Featuring Amazing Creamer

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

Preheat the oven to 350°F. Prepare a muffin tin with paper liners or cooking spray and set aside.
Whisk the flour, Amazing Creamer, baking powder, sugar, and salt in a large bowl until well combined.
Whisk in the butter, eggs, yogurt, milk, and vanilla until a smooth batter forms.
Scoop the batter into the prepared muffin tin filling each cup 2/3 of the way full.
Bake for 16-18 minutes until the center springs back and a toothpick inserted into the center comes out clean.
When done, let cool for at least 30 minutes before frosting.
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.
Fit a pastry bag with an open star decorating tip such as the Wilton 4B. Fill the pastry bag with the frosting.
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.
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! :)

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

Preheat the oven to 350°F. Prepare a muffin tin with paper liners or cooking spray and set aside.
Whisk the flour, Amazing Creamer, baking powder, sugar, and salt in a large bowl until well combined.
Whisk in the butter, eggs, yogurt, milk, and vanilla until a smooth batter forms.
Scoop the batter into the prepared muffin tin filling each cup 2/3 of the way full.
Bake for 16-18 minutes until the center springs back and a toothpick inserted into the center comes out clean.
When done, let cool for at least 30 minutes before frosting.
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.
Fit a pastry bag with an open star decorating tip such as the Wilton 4B. Fill the pastry bag with the frosting.
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.
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! :)

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