I love cake in all its forms. But my favorite? The cupcake. It’s just a perfect portion of cake and sweetness. Plus, it’s hard to feel bad about eating and entire cupcake by yourself, whereas eating an entire cake is generally frowned upon. 😉 With the change in the weather we’ve been experiencing the last few days, it’s gotten me thinking, wishing, hoping, and praying for spring. So, in the festive name of Spring, here are some yummy and festive spring cupcake ideas!
First up, you need to make sure you’ve got one of these and a bunch of these around. You can always go for colored or special liners, but in my experience, white works best. You can always pop that cupcake in a cute paper collar if you’re up for it.
Now, on to the spring cupcakes!
Pink Lemonade Cupcake with Pink Lemonade Frosting
- 1 box white cake mix with 2 Tbsp. powdered pink lemonade, along with required ingredients to make the cake
- Frosting: 3/4 c. softened butter, 3 1/2 c. powdered sugar, 3-4 Tbsp. milk, 1/2 tsp. lemon extract, 2 Tbsp. powdered pink lemonade, 1-2 drops red food coloring
Process: Bake your cake according to the instructions. For a richer cake, add an egg, sub your oil for melted butter and your water for milk. Allow cupcakes to cool completely before frosting. While they are cooling, make your frosting by beating the butter in your mixer until it’s smooth. Slowly mix in the powdered pink lemonade and 1 c. of the powdered sugar. Add in 1 Tbsp. of milk. Continue to add in 1 c. of sugar and 1 Tbsp. of milk until you get your desired consistency. It should be fluffy and hold a shape. Add in the lemon extract and 1-2 drops of red food coloring and mix until well combined. You want the frosting to have a taste but not bite when you test it. Frost your cupcakes and sprinkle with a little powdered lemonade or sprinkles!
Coconut Cupcake with Lemon
If there was a cupcake that tasted like bottled sunshine, it’s this one.
- 3 c. self rising flour
- 1/2 tsp. salt
- 1 c. softened butter
- 2 c. sugar
- 4 eggs
- 1 tsp. vanilla extract
- 2 Tbsp. lemon zest
- 1 c. milk
- 2 1/2 Tbsp. lemon juice
- Curd Filling: zest of 2 lemons, 3/4 c. sugar, 1/4 c. butter, 2 eggs, 1/4 c. lemon juice, pinch of salt
- Coconut Frosting: 1 c. butter, 2 1/2 c. powdered sugar, 1/3 c. coconut milk, 1 1/2 tsp. vanilla, 1/8 tsp. salt
Process: Start by reducing your coconut milk. You’re going to open a can and pour it into a skillet. Heat the milk to a boil before reducing heat to love and cooking for about 30 minutes. You want the milk to reduce to about half. Then place in a refrigerator to cool. While the coconut milk is cooling, heat your oven to 350F. Combine your flour and salt in one bowl, in another combine your sugar and zest. Smash the sugar and zest together to help those oils mix with the sugar, you’ll get a better flavor. Whisk the sugar mixture and the butter together until creamy and light. Add in the eggs, vanilla, and lemon juice. Mix well. Start adding in the milk and flour by alternating slowly. Pour into liners and bake for 15-20 minutes. Allow cupcakes to cool completely.
Next up, the lemon curd! You’re going to start by smashing the sugar and lemon zest together, just like you did with the batter. Then cream the butter and sugar together before adding your eggs one at a time. Lastly, add in the lemon juice and salt. Pour this mixture into a 2 quart saucepan and heat over medium heat until thickened, stirring constantly. You don’t want scrambled eggs! Once it starts to thicken, remove from heat and allow to cool in the fridge.
While the curd is cooling, it’s time to make your frosting. Cream the butter and sugar together before adding in the vanilla, coconut milk, and salt. Whip until you have your desired consistency. It should be light and fluffy, but hold its shape. Using a piping bag, pipe your curd into the middle of your cupcakes before piping your frosting on top. Optional: sprinkle sugared coconut shavings on top!
Orange Cream Cupcake
There is just something about an orange creamsicle that screams spring to me, and these cupcakes are a close second!
- 1 box white cake mix
- 3.4 oz. instant vanilla pudding mix
- 6 Tbsp. orange jello powder
- 3 egg whites
- 1/3 c. vegetable oil
- 1 c. orange soda
- 8 oz. cream cheese
- 1/2 c. salted butter
- 1/2 tsp. orange extract
- 3 c. powdered sugar
Process: Start by preheating your oven to 350F. Mix your cake mix, pudding, and 5 Tbsp. of Jello in a bowl. In your mixer, beat your egg whites, vegetable oil, and orange soda. Add in the cake mix and combine until smooth. Divvy up in cake liners and bake for about 15 minutes. Allow to cool completely. While your cupcakes are cooling, make your frosting by mixing the cream cheese and butter together until nice and creamy. Add in the remaining Jello, orange extract, and powdered sugar. Mix until nice and fluffy. Either ice or pipe onto cupcakes and serve!
Strawberry Cupcake with Strawberry Frosting
When I think of spring, I think of those darlin strawberry blossoms and the red fruit that soon follows.
- 1 c. fresh strawberries, washed and hulled
- 1/4 c. milk
- 1 tsp. vanilla
- 1 1/2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 10 Tbsp. butter
- 1 c. sugar
- 2 large eggs
- Frosting: 1/2 c. butter, 3 1/2 c. powdered sugar, 1 tsp. vanilla, 2-3 tsp. milk, 1/2 c. fresh strawberries
Process: Start by heating your oven to 350F and lining your muffin tin with liners. Puree your strawberries and then mix with milk and vanilla. In a separate bowl, whisk the flour, baking soda, and salt together. In your mixer, cream the butter before adding your sugar and eggs. Beat well, this should be light and fluffy. Add in half the strawberry mixture and halve the flour mixture. Keep alternating until everything is well mixed. Fill your liners 2/3 full and bake for for 20 minutes until done. Allow cupcakes to cool completely before frosting.
While they are cooling, beat your butter and sugar together until nice and smooth. Add in your vanilla and 1 tsp. of milk. Add in more milk until you get the consistency you want: firm enough to hold a shape, but soft enough to pipe. Mix in the chopped strawberries until incorporated. Frost your cupcakes and enjoy!
And there you’ve got it, four fabulous cupcakes to help you usher in spring (or at least encourage it to make an appearance and chase away those winter blues!) Happy Baking!
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