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Sweet Spring Cupcake Recipes

Pretty pastel cupcakes are the perfect sweet to welcome spring. Whether topped with adorable little chicks, edible blossoms or colorful sprinkles, cupcakes are versatile, decorative and oh-so-delicious. Take a few minutes out of springtime outdoor activities to craft some creative takes on this time-honored treat and celebrate the return of sunny days, warm breezes and dazzling bunches of daffodils. This spring, turn on the oven and try a few of these darling and delicious treats.

Edible Flowers Cupcakes
You won’t need major icing skills to whip up these delights. Just bake the cupcakes and top with icing and pretty, edible flowers like nasturtiums.

Start to finish: 45 minutes
Servings: 35

3-1/3 cups all-purpose flour
2 teaspoons salt
1 pound unsalted butter, softened
2 cups sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature, lightly beaten
Basic buttercream frosting
Fresh edible flowers

Preheat oven to 325 F. Line standard muffin tins with paper liners. Whisk salt and flour together.
With a mixer, cream butter and sugar until fluffy and then add vanilla. Add eggs in 4 batches, beating after each addition and then add flour mixture in 4 batches.

Fill each muffin cup to ¾ full. Bake for about 20 minutes or until cake tester comes out clean. Allow to cool for about 20 minutes and then transfer to wire racks for an additional 10 minutes of cooling.

Frost with a layer of your favorite buttercream frosting and decorate each with a few edible flowers.

(Source: Martha Stewart Cupcakes, Spring 2009)

Blueberry and White Chocolate Cupcakes
Add some healthy fruit (raspberries work well, too) to your spring time treats with this luscious recipe.

Start to finish: 30 minutes
Servings: 12

5 ounces unsalted butter
5 ounces super-fine sugar
Finely grated zest from 1 small lemon
Whites from 4 large eggs
4 ounces blueberries
4 tablespoons double cream
3 ounces plain flour
4 ounces ground almonds
White chocolate icing
6 ounces white chocolate, chopped
Extra blueberries and grated chocolate to decorate

Preheat oven to 180 F. Line a 12-cup muffin tin with paper liners.

Beat butter and sugar together until creamy. Beat in lemon zest.

In a separate bowl, whisk eggs until they stand in soft peaks. Dust blueberries with flour.

Stir blueberries, remaining flour and almonds into creamed mixture. Fold in eggs.
Spoon mixture into paper liners and bake for 15 minutes until tester comes out clean.

Cool in tin for ten minutes and then transfer to wire rack to finish cooling.

To make icing, put double cream and chocolate in a heatproof bowl and place over a pan of simmering water. Stir chocolate until smooth. Remove bowl and set aside until icing cools enough to frost cupcakes.

Frost and decorate with shaved white chocolate and remaining blueberries.

(Source: Good to Know UK)

Triple Citrus Cupcakes
Try a little zippy citrus when you whip up a batch of these zesty cakes.

Start to finish: 30 minutes
Servings: 36

3-1/3 cups all-purpose flour
2 teaspoons coarse salt
2 cups of sugar
1 pound unsalted butter, room temperature
3 tablespoons finely grated lemon zest
3 tablespoons finely grated orange zest
3 tablespoons finely grated lime zest (leaving some for garnish)
1 teaspoon pure vanilla extract
9 large eggs, room temperature

Preheat oven to 325 F. Line standard muffin tines with paper liners. Whisk together flour and salt.

With an electric mixer, cream butter and sugar until fluffy. Add citrus zests, reduce speed and add vanilla. Add eggs 3 at a time, beating after each addition. Reduce speed to low and add flour in 4 batches.

Fill muffin liners to ¾ full and bake for about 20 minutes or until tester comes out clean. Let tins cool on wire racks about 10 minutes and then put cupcakes on racks to let cool completely.

Finish with citrus glaze. To make glaze, whisk together 1 ½ cups sifted confectioners’ sugar, ¼ teaspoon of remaining zest and 3 tablespoons fresh citrus juice.

(Source: Martha Stewart Cupcakes, Spring 2009)

Pink Lemonade Cupcakes
Nothing says a sunny day on the deck like pink lemonade, and these cupcakes put a fresh and pretty twist on this cheery beverage.

Start to finish: 30 minutes
Servings: 25

1 box pink lemonade cake mix or white cake mix with 2 tablespoons powdered pink lemonade
Pink Lemonade Frosting:
¾ cup butter, softened
3 ½ cups powdered sugar
3-4 tablespoons milk
½ teaspoon lemon extract
2 tablespoons powdered pink lemonade
1-2 drops red food coloring
Optional decorations: Pale pink sprinkles, striped straws

Bake cupcakes according to package directions.

In a large bowl, beat butter and powered pink lemonade.

Add 1 tablespoon of milk at a time.

Add lemon extract and 1 to 2 drops of red food coloring and stir.

Frost and top with pink sprinkles. If desired, place 3-inch strips of striped straw into sides of cupcakes.
(Source: I Heart Naptime)

Ice Cream Cupcakes
Combine two of your favorite warm weather treats in these sweet, simple cupcakes.

Start to finish: 30 minutes
Servings: 48 mini-cupcakes

1 ½ cups plus 2 tablespoons all-purpose flour
1 ¼ cups sugar
½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoons salt
1 large egg plus 1 large egg yolk
½ cup plus 2 tablespoons warm water
½ cup plus 2 tablespoons buttermilk
¼ cup plus 1 tablespoon vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Line mini cupcake tins with paper liners.

In a mixing bowl, sift flour, sugar, baking powder, baking soda and salt. With a mixer, beat egg yolk, water, buttermilk, oil, and vanilla on low speed until smooth for about 3 minutes.

Fill each liner about 2/3 full and bake about 17 minutes or until tester comes out clean. Allow tin to cool on rack for 30 minutes and then tip cupcakes onto rack to complete cooling.

Top with a little scoop of your favorite ice cream or gelato.

(Source: Martha Stewart Spring Cupcakes)

If you’re not in the mood for baking, head over to Lady Luck® Marquette for some sweet gaming action and a little stop at Simply Yummy®, where made-from-scratch baked goods are whipped up right on the premises. Let us tantalize your sweet tooth with family recipes passed down from one generation to the next.

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