3 Springtime Cupcake Recipes
Break out of your daily routine and let the warmer days and fresh spring inspire you to bake fun treats for your family. Try out one of these springtime cupcake recipes that use fresh-tasting ingredients and festive, fun garnishes.
1. Strawberry Buttercream Cupcakes
These light and fluffy vanilla cupcakes not only taste incredible, but they look delightful as well. Topped with sweet and creamy strawberry frosting, these cupcakes are a real treat for any occasion.
You'll need a mixer for both the cupcake batter and frosting, like the versatile design of the Sunbeam® Heritage Series® Stand Mixer. Powerful three-way mixing action, the 350-watt motor and an off-center bowl position that reduces scraping to better incorporate ingredients will help you create the most delicious buttercream cupcakes.
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 3/4 cup butter, unsalted and room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 egg white
- 1/4 cup milk, room temperature.
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
- 7 ounces fresh strawberries, pureed
- Pink food coloring, optional
- Sliced strawberries, for topping.
- Preheat oven to 340 degrees and line muffin tray with cupcake holders.
- Sift flour, baking powder and salt together and set aside.
- In the bowl of stand mixer beat butter and sugar until fluffy, about 5 minutes.
- Add eggs and egg white one at a time, beating well after each and occasionally scrapping down the sides of bowl.
- Mix in vanilla extract.
- Beginning and ending with flour mixture, alternatively add milk and everything else together in stand mixer.
- Pour batter into cupcake liners and bake for 20 minutes until toothpick comes out clean.
- Allow cupcakes to cool completely before frosting.
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
- Stir in vanilla and 1 tablespoon of the milk.
- Slowly add in more milk to make frosting smooth.
- Add pureed strawberries and mix well until combined.
- If desired, add pink food coloring.
- When cupcakes are cooled, frost them and add a strawberry slice on top.
2. Vanilla Bean Cupcakes with Toasted Coconut
These sweet and warm cupcakes are perfect for spring-themed brunches. Topping cupcakes with toasted coconut and a few candy eggs is festive and fun for kids and adults alike.
- 1 1/2 cups flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 vanilla bean
- 1/2 cup buttermilk.
- 1 stick butter, unsalted
- 1 block cream cheese
- 1 1/2 teaspoons vanilla
- 4 cups powdered sugar
- 1 bag coconut
- Chocolate egg-shaped candy.
- Preheat oven to 350 degrees and line muffin tray with cupcake holders.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In your stand mixer, beat the two eggs on high for about 20 seconds.
- Pour in sugar and beat for another 20 seconds, or until combined.
- Extract vanilla bean by cutting a slit down the middle of bean. Split the sides open and use a knife to scrape the insides. The dark pulp-like paste is the vanilla.
- Add vanilla and oil to the stand mixer and beat again.
- Slowly add dry ingredients to the wet - the first half of the flour, then the buttermilk and then the second half of the flour.
- Mix altogether until well combined.
- Fill each cupcake liner with batter until 2/3 of the way full.
- Bake for about 12 to 14 minutes, until tops are lightly browned and toothpick comes out clean. Let cool.
- Gently clean bowl, whisk and attachments of stand mixer.
- Beat the butter and cream cheese in your stand mixer until well combined.
- Add vanilla and powdered sugar and mix until smooth.
- If needed, add in heavy cream for a thicker frosting.
- While making the frosting, bake bag of coconut flakes at 350 degrees on ungreased cooking sheet.
- Toss a few times and cook until they're toasted and lightly browned.
- Frost cooled cupcakes with frosting.
- Cover with toasted coconut flakes and chocolate eggs and enjoy!
3. Triple Citrus Cupcakes
For a delightful burst of fruity flavors, try out this triple citrus cupcake recipe complete with a sugary glaze and zest.
- 3 1/3 cups all-purpose flour
- 2 teaspoons coarse salt
- 4 sticks butter, unsalted and room temperature
- 2 cups sugar
- 3 tablespoons lemon zest, finely grated from 3 lemons
- 3 tablespoons orange zest, finely grated from 2 oranges
- 3 tablespoons lime zest, finely grated from 3 limes (plus more for garnish)
- 1 teaspoon pure vanilla extract
- 9 large eggs, room temperature.
- 1 1/2 cups confectioners' sugar, sifted
- 1/4 teaspoon finely grated citrus zest (orange, lemon or lime)
- 3 tablespoons fresh citrus juice, such as orange, lemon, or lime.
- Preheat oven to 325 degrees and line muffin tray with cupcake holders.
- Whisk together flour and salt.
- On medium-high speed use an electric mixer to beat butter and sugar until fluffy, scraping down sides every few minutes.
- Add in the zests from citrus fruits.
- Bring speed down to medium and add vanilla, then three eggs one at a time.
- Reduce speed to low, add flour mixture in batches and beat until fully blended.
- Bake cupcakes for about 20 minutes, until toothpick comes out clean. Let cool.
- For the glaze, whisk the sugar, citrus zests and fresh juices until smooth and combined.
- Immediately dip cupcake tops into glaze, turn over and quickly garnish with grated lime zest.