Strawberry Lemonade Cupcakes

Who’s not in the mood for some mouthwatering cupcakes at any spring gathering? Yummm… Think Easter, baby showers, wedding showers, etc. Here are some great seasonal cupcake recipes for spring. Get creative!

Ingredients

For The Cupcakes You’ll Need:

• 2 cups of flour
• 1/2 teaspoon of kosher salt
• 2 teaspoons of baking powder
• 1/2 cup of unsalted room temperature butter
• 1 cup of white sugar
• 2 eggs at room temperature
• 1 cup of milk
• 1 1/2 teaspoons of vanilla extract
• zest of 1 lemon
• 2 teaspoons of lemon juice

And For The Icing:

• 1 stick of room temperature unsalted butter
• 1/2 teaspoon of lemon juice
• 1 tablespoon of strawberry puree (about 1/2 cup diced strawberries blended or processed)
• 2 cups of powdered sugar

Preparation

1. Preheat oven to 375 degrees. Prepare muffin pan with 12 cupcake liners.
2. In a medium sized bowl, whisk flour, salt, and baking powder together and set aside.
3. Beat the butter and sugar together until smooth.
4. Add the eggs, one at a time until well mixed.
5. Beat in the vanilla extract, milk, lemon zest and lemon juice until combined. You can do this with a mixer at medium speed.
6. Add reserved flour mixture to the wet ingredients and mix on low for 1-2 minutes, until the wet + dry ingredients are combined. Batter may appear thicker than normal.
7. Pour batter into prepared muffin pan, distributing evenly. Bake 16-18 minutes or until a toothpick comes out clean. Let cool.

Take advantage of the time the cupcakes are cooling, and begin to make the frosting. In a bowl, whisk the butter until it appears smooth. Then, slowly whisk powdered sugar in until combined and fluffy. Whisk the lemon juice and strawberry puree into the frosting. Spread frosting when cupcakes are cooled. Enjoy!

Banana Split Cupcakes

Ingredients

• 1 box yellow cake mix
• 1/2 cup vegetable oil
• 1 cup mashed bananas
• 3 eggs
• chocolate frosting
• vanilla frosting
• strawberry frosting
• 48 cherries
• 1/4 cup candy sprinkles
• mini-cupcake baking pan

Preparation

1. Heat oven to 350 degrees. Place mini liners in muffin pan.
2. Beat cake mix, bananas, oil, water, and eggs on low speed for 30 seconds. Then beat on medium speed for 2 minutes.
3. Fill each cup 2/3 full.
4. Bake 15 minutes or until toothpick comes out clean.
5. Let cool completely.
6. Spoon 3/4 cup into frosting bag to decorate. Pipe onto desired amount of cupcakes. Repeat with white and then strawberry frosting.
7. Microwave 1/4 cup frosting for 25 seconds or until smooth. Let cool.
8. Drizzle over frosting on each cupcake.
9. Dab white frosting on each, then top with a cherry and sprinkles.

Spring Flowers Cupcake

Ingredients

• 1 box white cake mix
• Ingredients on cake box
• White frosting
• Mini-cupcake pan
• Licorice
• Sprinkles

Preparation

1. Heat oven to 350 degrees and set liners in pan.
2. Make cake as directed on box. Let cool.
3. Spread frosting on cupcakes.
4. Cut licorice into desired pieces and create flower shapes.
5. Sprinkle in center of each flower.

Gluten-Free Lemon Cupcake with Lemon Buttercream Icing

Ingredients

For The Cupcakes You’ll Need:

• 1 box gluten-free yellow cake mix
• 1/2 cup melted butter
• 2/3 cup water
• 3 beaten eggs
• 2 tbsps grated lemon peel

And For The Icing:

• 2 cups of powdered sugar
• 1/4 cup softened butter
• 1 tsp grated lemon peel
• 2 or 3 tbsps lemon juice

Preparation

1. Heat oven to 350 degrees. Place cups in muffin pan.
2. Stir cake mix, water, 1/2 cup melted butter, eggs, and lemon peel.
3. Pour batter into cups evenly.
4. Bake 18-23 mins. Let cool.
5. While cooling, mix powdered sugar, 1/4 cup butter, and 1 tbsp lemon juice.
6. Add remaining lemon juice gradually.
7. Ice cupcakes.

Citrus Squeeze Cupcake

Ingredients

• 9 eggs
• 2 cups of sugar
• 1 tsp vanilla extract
• 3 tbsps grated lime zest
• 3 tbsps grated lemon zest
• 4 sticks butter
• 2 tsps salt
• 3 1/3 cups of all-purpose flour

Preparation

1. Heat oven to 325 degrees. Line muffin pan.
2. Mix butter and sugar until fluffy.
3. Add citrus zests.
4. Add vanilla.
5. Add eggs gradually.
6. Mix in flour.
7. Divide batter evenly, filling about 3/4 full.
8. Bake about 20 mins. or until toothpick comes out clean.