Spring Cupcakes: Three Sweet Recipes and Flavors

Spring is here, and what better way to celebrate than with cupcakes that capture the essence of the season? Whether you're hosting a garden party, enjoying a backyard BBQ, or simply indulging in some sweet treats during a picnic at the park, these cupcakes are bound to impress. We've taste-tested every recipe to ensure they're as delightful as they look. Let’s dive into these three show-stopping cupcake recipes that'll have everyone asking for seconds!

Lavender Vanilla Bean Cupcakes: A Floral Dream

These elegant cupcakes bring the soothing aroma of lavender and the creamy richness of vanilla bean together for a truly magical bite. Perfect for brunches or tea parties, they’re as beautiful as they are delicious.

Ingredients

Cake:

• 1/2 cup whole milk
• 1 tbsp dried edible lavender
• 1 1/3 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup softened butter
• 1/2 cup + 2 tbsp granulated sugar
• 3 tbsp honey
• 2 large eggs
• 1 tsp vanilla extract

Frosting:

• 1/2 cup salted butter
• 1/2 cup unsalted butter
• Seeds of 1 vanilla bean
• 3 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Cupcakes:

1. Preheat your oven to 350°F and line a muffin tin with paper cups.
2. Blend milk and lavender in a food processor until finely minced. Set aside.
3. Whisk together flour, baking powder, and salt in one bowl. In another bowl, beat butter and sugar until fluffy (about 4 minutes). Add honey and mix well.
4. Add eggs one at a time, followed by vanilla extract. Alternate adding the lavender milk mixture and dry ingredients until fully combined.
5. Fill cupcake liners two-thirds full and bake for 19–21 minutes or until a toothpick comes out clean. Cool completely before frosting.

Frosting:

1. Beat butter and vanilla bean seeds until light and fluffy (6–7 minutes). Gradually add powdered sugar, heavy cream, and vanilla extract while mixing on low speed. Increase speed to medium-high for a whipped consistency.
2. Pipe or spread frosting onto cooled cupcakes and garnish with edible lavender for an extra touch of elegance.

Champagne Blackberry Cupcakes: A Toast to Sweetness

Celebrate spring with these luxurious cupcakes that combine bubbly champagne with tart blackberries—a sophisticated treat for any occasion.

Ingredients

Cake:

• 1/2 cup softened butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 cups flour
• 1/2 tsp baking soda & baking powder (each)
• 1/4 tsp salt
• 1/2 cup sour cream
• 1/2 cup champagne or prosecco

Filling:

• 1½ containers blackberries (reserve solids for frosting)
• Juice of two lemons
• Pastry cream made with champagne

Frosting:

• Reduced champagne (from boiling down)
• Butter & powdered sugar blend

Instructions

Cupcakes:

1. Preheat oven to 350°F and prepare your cupcake liners. Cream butter and sugar until fluffy; add eggs one at a time, then vanilla extract.
2. Alternate adding dry ingredients with sour cream/champagne mix until batter forms. Fill liners two-thirds full and bake for about 18–22 minutes.

Filling:

1. Reduce blackberries with lemon juice over medium heat; strain liquid for pastry cream while reserving solids for frosting garnish.
2. Create pastry cream by whisking champagne reduction with egg yolks & cornstarch till thickened.

White Chocolate Tangerine Cupcakes: A Citrus Lover’s Delight

Bright, zesty, and perfectly sweet, these White Chocolate Tangerine Cupcakes are a refreshing treat that screams spring! The tangy tangerine pairs beautifully with the creamy white chocolate frosting, making them a must-try for citrus lovers.

Ingredients

Cake:

• 1 ¾ cups all-purpose flour
• 2 tsp baking powder
• ⅔ cup whole milk
• 1 tsp vanilla extract
• 4 egg whites
• 6 tbsp softened butter
• ½ cup sugar
• ¼ cup sour cream
• Zest of 2 tangerines
• Juice of 1 tangerine

Frosting:

• 6 oz chopped white chocolate (1 bar)
• 1 package softened cream cheese (8 oz)
• ¼ cup softened butter
• 1 tsp vanilla extract
• 2 cups powdered sugar
• Juice of 1 tangerine

Instructions

Cupcakes:

1. Preheat your oven to 325°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour and baking powder. Set aside.
3. In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
4. Combine milk and vanilla in a measuring cup for easy pouring.
5. In a large mixing bowl, cream together butter and sugar until light and fluffy using an electric mixer. Add sour cream and mix until smooth.
6. Alternate adding the dry ingredients and the milk mixture to the butter mixture in three parts, starting and ending with the dry ingredients. Mix until just combined.
7. Gently fold in one-third of the whipped egg whites to lighten the batter, then carefully fold in the remaining egg whites until fully incorporated.
8. Add the tangerine zest and juice to the batter, stirring gently to combine.
9. Fill cupcake liners two-thirds full and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Frosting:

1. Melt white chocolate in the microwave in 30-second intervals, stirring between each interval, until smooth (about 1–1½ minutes). Let cool slightly.
2. In a mixing bowl, beat together cream cheese, butter, vanilla extract, and melted white chocolate on medium speed until smooth and creamy.
3. Gradually add powdered sugar, mixing on low speed until fully incorporated, then increase speed to medium for a fluffy consistency. Add tangerine juice and mix well.
4. Pipe or spread frosting onto cooled cupcakes using your favorite method (piping bag or spatula).

Garnish:

1. Top each cupcake with a fresh tangerine wedge for a pop of color and extra citrusy flair!

Bite Into Spring: Share the Love, One Cupcake at a Time!

Which of these spring-inspired cupcakes will you try first? Whether it’s floral lavender, bubbly champagne blackberry, or zesty white chocolate tangerine, these recipes are sure to bring joy to your table! Don’t forget to share your creations with friends and family—because cupcakes are always better when shared!