Refreshing Spring Cupcakes Recipes For Your Repertoire

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A couple of weeks ago we featured a cupcake collection that showcases what is best of the spring season. That time, we concentrated primarily on the coolest of the cool designs and did not bother much on how difficult it is to prepare one. Today, however, we look back on the spring-inspired cupcakes with the consideration on the recipe. We check on each of the most shared cupcake delights and read each recipe that comes with it.

Today’s list is all about possibilities, spring-inspired cupcakes that are easy to prepare even at home. There might be elaborate toppings on some of the samples but we assure you that you can create it on your own without the help of any master baker.

See Also: 30 Samoa Cupcake Ideas That Would Surely Bring Out The Trooper In You!

Check out some of the easy spring cupcakes here today with its recipe for reference. It is still not too late to fire up your ovens and create such mouth-watering goodies, so go ahead and indulge.

Tres Leches Cupcakes

Cupcake Ingredients

  • 1 regular sized package of yellow cake mix
  • 4 large eggs
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 cup coconut milk
  • 1 ¼ cups water
  • salt

Whipping Cream Ingredients

  • 1/3 cup confectioners’ sugar
  • 3 cups heavy whip cream

Topping Ingredients

  • fresh berries

Baking Instructions

For the Cupcake

  1. Preheat oven to 350. Use paper liners to line 48 muffin cups.
  2. Using a large bowl, beat together the cake mix, eggs and water on low speed for about 30 seconds. Consecutively, beat on medium speed for 2 minutes.
  3. Scoop only half of the cake mix batter into each muffin cup.
  4. Place the halfway-filled muffin cups into the oven and bake for 11-13 minutes.
  5. Let the cupcakes cool for about 5 minutes before removing from pans to the wire racks.
  6. Place the slightly cooled cupcakes in a 15x10x1-in. pans. Using a skewer, poke holes in each cupcake.
  7. Using a small bowl, mix together the condensed milk, evaporated milk and dash of salt.
  8. Spoon 1 tablespoon of the milk mixture over each cupcake. Cover the cupcakes and refrigerate overnight.

For the Whipping Cream and Topping

  1. Using a large bowl, beat the heavy whipping cream until it thickens. Gradually ass the confectioners’ sugar, and beat together until soft peaks form.
  2. Spread the whipping cream over the cupcakes and top with fresh berries.

 

Lemon Poppy Seed Cupcakes

Cupcake Ingredients

  • 1 ½ cups cake flour
  • 1 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • 1 ¾ cups sugar
  • 1 ½ cups milk
  • 2 sticks butter (cold and cut into pieces)
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 4 eggs
  • 2 tbsp poppy seeds
  • lemon zest (about 2 lemons)

Frosting Ingredients

  • 8 oz cream cheese (softened)
  • 2 sticks butter (softened)
  • 4 cups sugar
  • ½ tsp vanilla

Baking Instructions

For the Cupcake

  1. Preheat oven to 350. Line the two cupcake tins using paper liners.
  2. Using a large bowl, mix together lemon zest and sugar. Gradually whisk in the dry ingredients. Add the sticks of butter and mix until it resembles coarse crumbs.
  3. Subsequently, add the eggs one at a time. Make sure to beat well the eggs and flour mixture after each addition.
  4. In a measuring cup, combine the vanilla, milk and lemon extract. Pour about half of the milk mixture to the flour mixture, and beat well until smooth. Slowly fold in the poppy seeds in the cupcake batter.
  5. Scoop about 2/3 of the batter to each cupcake liner. Bake for about 20 minutes.
  6. Let the cupcake cool in the pan for a few minutes, then move them to a cooling rack. Cool completely.

For the Frosting

  1. Beat together the cream cheese and butter until light and fluffy.
  2. Slowly add vanilla and sugar. Beat again until well-combined.
  3. Add frosting on top of the cooled cupcakes.

 

Lemon Blackberry Cupcakes with Sweet Tea Frosting

Cupcake Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened)
  • 2 large eggs
  • ½ cup milk
  • 2tsp vanilla extract
  • 2 tbsp blackberries (chopped)
  • 3 tbsp blackberry preserves
  • fresh lemon juice (2 medium sized lemons)
  • lemon zest (2 medium sized lemons)

Frosting Ingredients

  • ¼ cup boiling water
  • 3 tea bags
  • 1 cup butter (softened)
  • 3 cups powdered sugar

Topping Ingredients

  • 1 cup granulated sugar
  • 1 fresh blackberry

Baking Instructions

For the Cupcake

  1. Preheat oven to 350. Line cupcake pans with paper liners.
  2. Using a small bowl, mix the blackberry preserves and the fresh chopped blackberries. Set aside.
  3. In a medium mixer bowl, beat together the butter and sugar until light and fluffy. Slowly beat in the vanilla and eggs until well-combined. Set aside.
  4. Using a medium bowl, whisk together the flour, salt, and baking powder.
  5. Slowly add the flour mixture to the wet ingredients until well-combined.
  6. Add the lemon zest, lemon juice, and milk to the cupcake batter and mix until incorporated. Then fold in the blackberry preserves.
  7. Pour the batter into the liners 2/3 full and bake the cupcakes for 18-20 minutes.

For the Frosting

  1. Let the tea bags steep in a cup filled with ¼ hot water. Once cooled, fully squeeze the water from the tea bags into a large mixing bowl.
  2. Add the butter to the mixing bowl and slowly beat until smooth and creamy.
  3. Add the sugar and beat on medium to high speed for about 1 minute, until the consistency becomes light and fluffy.

For the Topping

  1. Using a food processor, pulse sugar with fresh blackberry until the desired color is achieved.
  2. Frost cooled cupcakes and garnish.