Celebrate Spring with one of these sweet spring cupcakes. Enjoy delicious flavors, including carrot cake, strawberry, key lime, and more. All these scrumptious recipes come from Taste of Home.
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| photo credit Taste of Home |
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES 2 Dozen
Ingredients
- 1 package white cake mix (regular size)
- 3 large eggs, room temperature
- 1/2 cup 2% milk
- 1/3 cup canola oil
- 2 tablespoons grated lemon zest
- 3 tablespoons lemon juice
FROSTING:- 4 cups confectioners' sugar
- 1 cup butter, softened
- 1/4 cup crushed fresh strawberries
- Additional fresh strawberries
Directions
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
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photo credit Taste of Home
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Total Time Prep: 25 min. Bake: 15 min. + cooling MAKES 1/2 Dozen
Ingredients
- 3 tablespoons shortening
- 1/3 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons 2% milk
- 2/3 cup prepared vanilla pudding
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
Directions
- Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
- Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until the ganache thickens slightly about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
Total Time Prep: 20 min. Bake: 20 min. + Cooling MAKES 16 cupcakes
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photo credit Taste of Home
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Ingredients
- 1/2 cup seedless strawberry jam or preserves, warmed
- 3/4 cup butter, softened
- 1 cup sugar
- 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup 2% milk
- 1/2 cup sour cream
- 1-2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Red food coloring, optional
FROSTING:- 2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 1/3 cup seedless strawberry jam or preserves
- 1/2 teaspoon vanilla extract
- Fresh strawberries, optional
Directions
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp.
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring.
- Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing to wire racks to cool completely.
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam, and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: 2-1/2 dozen.
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photo credit Taste of Home
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Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, room temperature
- 1 tablespoon grated lemon zest
- 2 teaspoons lemon juice
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
ICED TEA FROSTING:- 9 tablespoons butter, softened
- 6-3/4 cups confectioners' sugar
- 3/4 cup 2% milk
- 3/4 cup iced tea mixed with lemon and sugar
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with sour cream, beating well after each addition (the batter will be thick).
- Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: 1 dozen. |
photo credit Taste of Home
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Ingredients
- 1-1/4 cups of cake flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup sugar
- 1/2 cup canola oil
- 1 teaspoon coconut extract
- 1/2 cup coconut milk
- 1/2 teaspoon white vinegar
PINEAPPLE FROSTING:- 1/2 cup shortening
- 1/2 cup butter
- 4 cups confectioners' sugar
- 1/2 cup finely chopped fresh pineapple
- 3 tablespoons unsweetened pineapple juice
TOPPING:- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup coarsely chopped macadamia nuts, optional
Directions
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk the first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat for 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to the batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth.
- Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on the wire rack.
- For frosting, cream shortening, and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency.
- Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.
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TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling YIELD: 16 cupcakes.
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photo credit Taste of Home
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- 1 cup sugar
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely shredded carrots
- 3/4 cup grated zucchini
- 1/2 cup unsweetened crushed pineapple, drained
- 1 cup fresh or frozen unsweetened blueberries
FROSTING:- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, optional
- Fresh blueberries, optional
Directions
- In a small bowl, beat the sugar, oil, eggs, and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda, and salt; gradually beat into the sugar mixture until blended. Stir in the carrots, zucchini, and pineapple. Fold in blueberries.
- Fill paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
TOTAL TIME: Prep: 20 min. Bake 35 min. + cooling YIELD: about 2 dozen.
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photo credit Taste of Home
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- 3 packages (8 ounces each) of cream cheese, softened
- 1-1/2 cups sugar, divided
- 1-1/2 teaspoons vanilla extract, divided
- 5 large eggs
- 1 cup sour cream
- 1-1/2 cups cherry pie filling
- Mint leaves, optional
Directions
- In a large bowl, beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla until smooth. Add eggs, 1 at a time, beating well after each addition.
- Spoon into about 24 foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
- In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Top with pie filling; garnish with mint if desired. Store in the refrigerator.
Peanut
Butter & Jelly Cupcakes
TOTAL TIME: Prep:
45 min. Bake 15 min. + cooling YIELD: 2 dozen.
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Ingredients
- 1 package yellow cake mix (regular size)
- 3 large eggs
- 1 cup 2% milk
- 1/2 cup butter, melted
- 1-1/2 teaspoons vanilla extract
- 1 cup peanut butter chips
FROSTING:
- 1-1/2 cups butter, softened
- 1-1/2 teaspoons vanilla extract
- 6 cups confectioners' sugar
- 2 to 3 tablespoons heavy whipping cream
- 1/3 cup strawberry spreadable fruit
- 1/2 cup peanut butter
- Additional peanut butter chips
Directions
1.
Preheat oven to 350°.
Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, eggs,
milk, butter, and vanilla; beat on low speed for 30 seconds. Beat on medium for 2
minutes. Stir in peanut butter chips. Fill prepared cups three-fourths full.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes before removing to wire racks to cool completely.
2.
In a large bowl, beat
butter and vanilla until blended. Beat in confectioners’ sugar alternately with
enough cream to reach a spreading consistency. Beat on medium-high for 5 minutes
until fluffy. Place 1-1/2 cups of the frosting in a small bowl; stir in spreadable
fruit. Add peanut butter to the remaining frosting; beat until blended.
3.
Cut a small hole in the
tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #5
round pastry tip. Transfer strawberry frosting to the bag. With a metal or wooden
skewer, poke a hole through the bottom of the paper liner. Insert tip through hole;
pipe some of the strawberries filling into cupcakes. Using another pastry bag and
a #12 round pastry tip, pipe peanut butter frosting over the cupcakes. If desired,
pipe the remaining strawberry frosting over the tops; sprinkle with additional chips.
Key Lime Cupcakes
TOTAL TIME: Prep: 30 min. Bake 15 min. + cooling YIELD: 16 cupcakes.
photo credit Taste of Home
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Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 3/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup 2% milk
- FROSTING:
- 1 package (8 ounces) of cream
cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons grated Key lime zest
- 2 teaspoons Key lime juice
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
Directions
- 1. Preheat oven to 350°. Line 16 muffin cups with paper or foil
liners.
- 2. In a large bowl, cream butter and sugars until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each
addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour,
baking powder, cinnamon, and nutmeg; add to creamed mixture alternately
with milk, beating well after each addition.
- 3. Fill prepared cups with two-thirds full. Bake for 15-20 minutes or
until a toothpick inserted in the center comes out clean. Cool in pans for 10
minutes before removing to wire racks to cool completely.
- 4. For frosting, in a large bowl, beat cream cheese, butter, and
lime zest until blended. Beat in lime juice and vanilla. Gradually beat in
confectioners' sugar until smooth. Pipe or spread onto cupcakes.
Refrigerate until serving.
TOTAL TIME: Prep: 40 min. Bake 15 min. YIELD: 2 dozen.
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photo credit Taste of Home
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Ingredients
- 1 package French vanilla or yellow cake mix (regular size)
- 24 ice cream cake cones (about 3 inches tall)
- 1 cup butter, softened
- 1/2 cup shortening
- 6 cups confectioners' sugar
- 1/4 cup 2% milk
- 2 teaspoons vanilla extract
GLAZE:- 4 cups semisweet chocolate chips
- 1/4 cup shortening
- Colored sprinkles
Directions
- Preheat oven to 350°. Grease 24 mini-muffin cups. Stand ice cream cones in additional mini-muffin cups.
- Prepare cake mix batter according to package directions. Fill each greased muffin cup with 1 tablespoon of batter. Divide the remaining batter among ice cream cones (scant 2 tablespoons each).
- Bake until a knife inserted in the center comes out clean, 15-20 minutes. Cool in pans for 5 minutes. Transfer both plain and cone cupcakes to wire racks; cool completely.
- For frosting, beat butter and shortening until blended. Gradually beat in confectioners' sugar, milk, and vanilla on medium speed until soft peaks form.
- To assemble, spread a small amount of frosting on the bottom of each plain cupcake; attach it to the top of a cone cupcake. Spread remaining frosting over top cupcakes, rounding tops to resemble a scoop of ice cream. Freeze until the frosting is firm, 5-10 minutes.
- For the glaze, in a large metal bowl over simmering water, melt chocolate and shortening, stirring until smooth. Dip the tops of the cones in the chocolate mixture. Decorate with sprinkles. Let stand until set.
We hope you make at least one of these scrumptious recipes and if you do, let us know by commenting below or sharing with us on our Facebook or Instagram pages.
Keep it sassy,
Kelly
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