Spring Cupcake Recipes

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Spring is finally here and it is a time for renewal and rejuvenation, and what better way to celebrate than with some delicious spring-themed cupcakes? Ok, we just love an excuse to eat cupcakes! We even use recipes with “shortcuts” because, let’s face it, we are all busy! Here are some of the best spring cupcake recipes to try this season:

Lemon Cupcakes

Ingredients:

• 1 box yellow cake mix
• 1 cup lemon juice
• 2 tablespoons lemon zest
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. 1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   2. In a large mixing bowl, combine the yellow cake mix, lemon juice, lemon zest, eggs, and vegetable oil. Beat with an electric mixer on medium speed until the batter is smooth.
   3. Scoop the batter into the cupcake liners, filling each about 2/3 full.
   4. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
   5. Remove the cupcakes from the oven and let them cool completely on a wire rack.
   6. For the frosting, combine the powdered sugar, butter, heavy cream, and vanilla extract in a medium mixing bowl. Beat with an electric mixer on medium speed until light and fluffy.
   7. Once the cupcakes have cooled, pipe the frosting onto each one using a piping bag and a large round tip.
   8. Garnish with additional lemon zest, if desired, and serve.

Carrot Cupcakes:

Ingredients:

• 1 box spice cake mix
• 1 cup grated carrots
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 large eggs
• 1/2 cup vegetable oil
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar

Instructions:

1. 1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
   2. In a large mixing bowl, combine the spice cake mix, grated carrots, cinnamon, nutmeg, eggs, and vegetable oil. Beat with an electric mixer on medium speed until the batter is smooth.
   3. Scoop the batter into the cupcake liners, filling each about 2/3 full.
   4. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
   5. Remove the cupcakes from the oven and let them cool completely on a wire rack.
   6. For the frosting, beat together the cream cheese, butter, and powdered sugar in a medium mixing bowl with an electric mixer until light and fluffy.
   7. Once the cupcakes have cooled, pipe the frosting onto each one using a piping bag and a large round tip.
   8. Sprinkle with additional cinnamon, if desired, and serve

Strawberry Cupcakes

Ingredients:

• 1 box white cake mix
• 1 cup pureed strawberries
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries, for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, combine the white cake mix, pureed strawberries, eggs, and vegetable oil. Beat with an electric mixer on medium speed until the batter is smooth.
3. Scoop the batter into the cupcake liners, filling each about 2/3 full.
4. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
5. Remove the cupcakes from the oven and let them cool completely on a wire rack.
6. For the frosting, beat together the heavy cream, powdered sugar, and vanilla extract in a large mixing bowl with an electric mixer until stiff peaks form.
7. Once the cupcakes have cooled, pipe the frosting onto each one using a piping bag and a large star tip.
8. Garnish with fresh strawberries, if desired, and serve.

Pistachio Cupcake

Ingredients:

• 1 box white cake mix
• 1/2 cup shelled, unsalted pistachios, divided
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Green food coloring (optional)
• Additional shelled, unsalted pistachios, for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a food processor, pulse 1/4 cup of the pistachios until they are finely chopped.
3. In a large mixing bowl, combine the white cake mix, chopped pistachios, eggs, and vegetable oil. Beat with an electric mixer on medium speed until the batter is smooth.
4. Scoop the batter into the cupcake liners, filling each about 2/3 full.
5. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6. Remove the cupcakes from the oven and let them cool completely on a wire rack.
7. For the frosting, beat together the heavy cream, powdered sugar, vanilla extract, almond extract, and green food coloring (if desired) in a large mixing bowl with an electric mixer until stiff peaks form.
8. Once the cupcakes have cooled, pipe the frosting onto each one using a piping bag and a large star tip.
9. Chop the remaining 1/4 cup of pistachios and sprinkle over the frosting.
10. Garnish with additional shelled, unsalted pistachios, if desired, and serve.

These spring cupcake recipes are the perfect way to celebrate the season. They are easy to make, delicious, and sure to bring a smile to everyone’s face. So, grab your mixing bowl and get baking

Rebecca Barnes is the Publisher of Prince William Living magazine and Brides & Weddings magazine. She is a lifelong resident of Prince William County and a volunteer with OWL VFD. In her free time, she enjoys spending time with her family, being a Grandma, visiting Walt Disney World, blogging at Sightseeing Sidekick, reading, and sleeping.