Make the cupcakes

Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.

1 1/2 cups all-purpose flour,1/4 cup cornstarch,1 teaspoon baking powder,1/4 teaspoon baking soda,1/4 teaspoon salt

Beat the butter on high speed in a stand mixer or using a handheld mixer for 1 minute until creamy and light. Add sugar and beat another 2 minutes. Scrape sides and bottom of the bowl.

1/2 cup salted butter,1 cup granulated sugar

Add eggs, vanilla and almond extract, beating on medium-high speed until combined. Beat in sour cream.

3 egg whites,3 teaspoons vanilla extract,1/2 cup sour cream,1/2 teaspoon almond extract

Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.

With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.

1/2 cup whole milk

Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

Cool completely before frosting.

Make the frosting

In a large bowl using a stand mixer or electric mixer, beat the butter for 2-3 minutes until light and creamy.

1 cup salted butter

Add 2 cups of the powdered sugar and beat well. Add remaining powdered sugar and beat again.

4 cups powdered sugar

Add the heavy cream, vanilla, coconut extract, and salt, beating well to reach a nice spreadable consistency.

2-3 Tablespoons heavy cream,2 teaspoons vanilla extract,1/2 teaspoon coconut extract,Pinch of salt

Add food coloring, mixing until combined. Transfer the frosting to a piping bag fitted with a wide round tip or a ziploc bag with one corner cut off. Pipe a large circle or mound of frosting on top of each cooled cupcake.

Blue food coloring

Decorate the cupcakes

Arrange 3 Cadbury mini eggs on top of each cupcake.

Cadbury mini eggs

In a small bowl, whisk together the cocoa powder and vanilla extract until thin.

1 Tablespoon cocoa powder,3-4 teaspoons vanilla extract

Dip a stiff pastry brush or new, clean paintbrush into the cocoa mixture and use your fingers to carefully flick the cocoa mixture onto the cupcakes, creating a speckled effect.