Simple Spring Sweets: Cupcake Ideas for Busy Bakers

A delicious cupcake is the perfect warm-weather treat, especially when it’s cute to boot! Whip up some springtime flavors in your kitchen with these two adorable cupcake recipes that even a busy baker can throw together.

Our first pick is these Easy Spring Cupcakes from With Love From Bex. The recipe minimizes time in the kitchen with store-bought ingredients and simple yet adorable decorations!

Easy Spring Cupcakes

•       1 box cake mix
•       3 eggs
•       ½ cup vegetable oil
•       3 cups store-bought vanilla frosting
•       Green food gel
•       Shredded coconut, toasted
•       Mini chocolate eggs

 Instructions

1.     Preheat the oven to 350 degrees F and insert cupcake liners into your tray.
2.     Mix cake mix, eggs, oil, and water in a mixing bowl. Beat for 2 minutes.
3.     Pour batter into cupcake liners to approximately the halfway point.
4.     Bake for 12-17 minutes.
5.     Remove cupcakes from oven and cool completely.

For Frosting

6.     Scoop 3 cups of frosting into a bowl and mix in green food coloring.
7.     Transfer icing to a piping bag and frost cupcakes.
8.     Sprinkle toasted coconut onto frosting in the shape of a nest and place three chocolate eggs in the center.

Next, we have light and flavorful Lemon Raspberry Cupcakes from Life Love and Sugar! These easy treats require a longer list of pantry staples but come together in just over 30 minutes!

Lemon Raspberry Cupcakes

•       6 Tbsp unsalted butter (room temperature)
•       ¾ cups sugar
•       6 Tbsp sour cream
•       ½ tsp vanilla extract
•       1 Tbsp finely grated lemon zest
•       3 large egg whites
•       1 ¼ cups all-purpose flour
•       2 tsp baking powder
•       ¼ tsp salt
•       4 Tbsp milk
•       2 Tbsp water
•       2 Tbsp lemon juice
•       4 oz raspberries
•       ½ cup salted butter (room temperature)
•       ½ cup shortening
•       4 cups powdered sugar
•       Raspberries for topping
•       Lemon slices for topping

 Instructions

1.     Preheat oven to 350 degrees F and add liners to your cupcake tray.
2.     Cream butter and sugar until light and fluffy, approximately 3-4 minutes. Mix in the sour cream, vanilla extract, and lemon zest until combined.
3.     Add egg whites in two batches, mixing until well combined each time.  
4.     In a separate bowl, combine dry ingredients.
5.     In another small bowl, combine milk, water, and lemon juice.
6.     Mix half of the dry ingredients into the batter. Add milk mixture and mix until combined. Add remaining dry ingredients and mix until well combined.
7.     Fill cupcake liners approximately ¾ full and bake for 15-17 minutes.
8.     Remove the cupcakes from the oven and allow them to cool completely.

For Frosting

9.     Puree raspberries in a food process until smooth. Strain through a mesh sieve and set aside.
10.   Beat butter and shortening together in a large bowl until smooth.
11.   Add half of the powdered sugar and mix well. Mix in 2 Tbsp of raspberry puree. Add remaining powdered sugar and mix until smooth.
12.   Add remaining raspberry puree as needed to reach the right consistency and flavor.
13.   Pipe frosting onto cupcakes and garnish with a lemon slice and raspberry.

If you plan to send cupcakes home with some lucky peeps, keep cupcake carriers on hand to protect these beauties in transit. But if you want to turn your creations into a show-stopping centerpiece, a cupcake bouquet stand is perfect for any spring celebration!

Happy baking!