Birdnest Vanilla Cupcakes

Birdnest Vanilla Cupcakes Birdnest Vanilla Cupcakes
these cupcakes are almost too cute to eat… almost…


Time: 35min (prep: 20min / inactive: 0min / bake: 15min)
Makes: 12 cupcakes


1 2/3cup all-purpose flour
1/2tsp baking powder
1/4tsp baking soda
1/2tsp salt
1/2cup unsalted butter at room temperature
1cup granulated sugar
3/4cup buttermilk (or 3/4 cup milk plus 3/4 tbsp lemon juice – combine and set aside 5-10min)
1/4cup sour cream
2tbsp vanilla extract
2egg whites
1oz chocolate (milk or dark)
36mini eggs or mini robin eggs chocolates
1recipe white chocolate frosting (get the recipe here)


1. Preheat oven to 350°F. Line muffin tins with cupcake liners (12 cupcakes)
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside
3. In a separate large bowl, cream together the butter and sugar. Add the buttermilk, sour cream, and vanilla and stir to combine
4. Add the dry ingredients ~1/2 cup at a time and mix until well-combined
5. In a separate bowl, beat egg whites until soft peaks form
6. Fold the egg whites into the batter
7. Spoon evenly into the cupcake liners
8. Bake 15-18min until toothpick comes out clean. Let cool on wire rack
9. When cupcakes have cooled, spoon frosting into a ziploc bag or piping bag. To frost the cupcakes, start from the outside and with even pressure, spiral in to the center of the cupcake. Then release pressure gently and move upward to leave a nice frosting peak
10. With a vegetable peeler, shave chocolate over each cupcake. Top with 3 mini chocolate eggs per cupcake

create sweet moments with whisk & flour

(you know you want to)