I am very excited it is finally Spring! And I am celebrating the arrival with these Spring Flower Cupcakes. These cupcakes will be perfect for a lovely gift this Mother’s Day. Nothing like a bouquet of cupcakes to replace the usual flowers. Well, to be honest, I would be bringing these and flowers to my mother-in-law, because who doesn’t like flowers too? Especially ones you can eat!
For these pretty Spring Flower Cupcakes, I started with a classic Spring flavor; lavender. I loved these lavender-honey cupcakes from BHG.com but wanted to have fun with the decorations so I adapted the recipe. I used the cupcake recipe but not the buttercream. For the cupcakes, I enhanced the lavender flavor by soaking the lavender flowers in the milk. This brings out the floral in the flower more and makes these cupcakes delightful!
For the frosting, I used a whipped vanilla bean frosting from my recipe archives. Find the recipe here. It’s great for any vanilla cupcake but even better to decorate with. It holds up great to coloring and pipes well. Just see how well it turned out with these hydrangeas, roses, chrysanthemum (look alike!) and carnations.
Find the directions in the notes below on how to make each of these flowers as well as links to the recipes. I hope this Mother’s Day, you will brighten up the day of your favorite women with these Spring flower cupcakes!
- For the cupcake recipe, I followed THIS recipe. Except, I soaked the dried lavender flowers in the milk for about 30 minutes.
- For the frosting, I used a batch of THISwhipped vanilla bean frosting.
- Divide the frosting into different parts and color using gel coloring. The thick gel paste does not thin out the frosting. I used teal, blue, violet, pink and yellow for the flowers shown above. But feel free to use colors of your choice.
- To decorate the cupcakes:
- Hydrangea: I used Wilton Tip 2D and a mix of blue and white frosting.
- Carnations: I used Wilton Tip 104 to make the petals
- Roses: Again, I used Wilton Tip 1M
- Chrysanthemum: A look alike for the most part. I used Wilton Tip 59 but I would suggest using Tip 79 if you can as the petals will be bigger.
- If you have any question, feel free to ask them in the comments below.
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If I had my way, I’d be traveling to far and exotic places every weekend. I’d like to spend my Saturdays with my toes in the warm sand, sitting underneath palm trees, and breathing in the salty ocean air. Summer vacation is calling me. Since we’ve still got a few months to go until summer, these pineapple coconut cupcakes will have to do.
Inspired by these vanilla bean-coconut cupcakes, I added a touch of pineapple to make these treats a bit more tropical.
This recipe makes 18 almond coconut cupcakes. They’re soft, fluffy, and tasty! I punched out little cavities in the center of each cooled cupcake. Then I filled them with crushed pineapple. You can use fresh pineapples, or use canned crushed pineapple (I like the ones without the extra sugar, the ones canned in 100% pineapple juice). Cover the pineapple center with this creamy coconut buttercream, and finally top the frosted pineapple coconut cupcakes with a sprinkling of toasted coconut flakes.
Take the extra step and stick a cocktail umbrella in the finished cupcakes for the ultimate festive experience!
These pineapple coconut cupcakes taste like a mini vacation to Hawaii. There is just enough sweetness, sunshine, and warmth in these cupcakes to keep you pushing through these chilly months.
Here are my changes to the original Vanilla Bean-Coconut Cupcakes:
- Instead of 1/4 cup ground macadamia nuts, use 1/4 cup ground almonds (almond flour)
- Instead of 1 vanilla bea, use 2 tsp vanilla paste (or pure vanilla extract)
- Use a 1-inch cookie cutter to punch out center of cooled cupcakes, fill cupcake cavities with drained canned crushed pineapple
- Instead of 2 1/2 cups powdered sugar, increase to 3 1/4 cups powdered sugar to achieve thicker textured frosting
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Over the weekend, we, like many of you I am sure, had friends over for a barbecue. It was a mild day here in the Midwest and since we’d gotten a big bunch of carrots in our weekly CSA box, it was a perfect opportunity to make a batch of the classic Best Loved Carrot Cake—only in cupcake form. I adjusted the recipe to fit our small group of families and the results were amazing. The cupcakes were moist, flavorful, and a total hit with kids and adults alike.
The original recipe is a great one and I strongly recommend it if you’re looking for a classic cake to feed a crowd. But to make a dessert that’s a bit more kid-friendly and to feed a smaller crew of friends, here are the adjustments that I made:
- Cut the original recipe in half. From that, I made 19 mini cupcakes. (It was still more than I needed, so I tucked a few in the freezer in a zip top bag for future use!)
- I lowered the sugar and used just 1/3 cup coconut sugar.
- I used 1/4 cup applesauce and 2 tablespoons oil, instead of the straight oil, to add flavor and nutrition.
- I used half whole wheat and half all purpose flour.
- I baked them in a greased mini muffin tin for 16 minutes.
The resulting cupcakes could actually be served as muffins—and I will be honest and say that we did eat a few that were leftover from our party with strong coffee the next morning!—but they are lightly and airy enough to be a delicious dessert. And topped with thick cream cheese frosting, the kids will never know they are eating veggies. My daughter always eats the frosting first when she has a cupcake, and I was worried that she’d be done with her dessert after that, but she went on to happily inhale the rest of it. (And she had one the following day, so I know it wasn’t a fluke!)
For the frosting, let an 8 ounce package of cream cheese soften at room temperature, then mix it until light and fluffy with 2 tablespoons honey and 1 teaspoon vanilla. It’s super easy, just sweet enough, and it tastes wonderful when paired with these Carrot Cake Cupcakes. We like this treat best when it’s chilled, which is great since they hold up really well in the fridge. (You’ll want to store any iced leftovers in the fridge as well.)
Get the original recipe for Best Ever Carrot Cake here.
Awww love is definitely in the air. Can you feel it? If you can’t, then these Red Velvet Raspberry Cupcakes are sure to get you in the loving mood.
Red velvet is the quintessential flavor for Valentine’s Day. The perfectly red color is cupid’s favorite, and its dash of chocolate is a sweetheart’s dream. I knew a month ago that I definitely wanted to make red velvet cupcakes for the holiday but with a fun twist. BHG, of course, provided the perfect recipe. Finding these Red Velvet Raspberry Cupcakes in their recipe collection was a dream come true.
I didn’t plan on making one single change to this recipe because I adored it as is. The only thing I did was add a pinch of red food coloring to the frosting to create a fun pink color perfect for Valentine’s Day.
These are simply darling. The cupcakes are perfectly moist with the whisper of chocolate flavor I love in red velvet. And the cream cheese frosting is fantastically fluffy with a hint of raspberry flavor which takes it over the top. I used a fun piping tip for the frosting to dress these up for the sweethearts in my life. Then each cupcake got its personal cherry (really raspberry) on top.
The results were just what I wanted for the holiday. Make these for the ones you want to feel loved on Valentine’s Day, and they will feel exactly that.
Happy Friday, all! The weather is getting cooler which makes me start thinking about Christmas-y flavors, which is also perfect because today is Gingerbread Day! You’ll love these recipes that will just warm up your house and belly!
Just before Thanksgiving, this Pumpkin Gingerbread will be absolutely incredible! Thanks Simply Recipes for the great recipe!
If you’re looking for another way to try yummy gingerbread flavors, try Love and Olive Oil‘s Gingerbread Caramels! These make the perfect stocking stuffer!
Cozy up this weekend with these incredible Gingerbread Waffles! I love breakfast and I especially love waffles, so this recipe from Alaska From Scratch combines two of my deep loves.
Nothing is better than starting off the holiday season with delicious cookies! Try these Soft Gingerbread Cookies from One Little Project!
Sally’s Baking Addiction brings the holiday cheer and flavor with these delicious Gingerbread Cupcakes! I can’t wait to try this recipe!
Happy (almost) Thanksgiving and I hope you start to embrace the gingerbread season!
Happy Friday Delish Dish! While some people are saying that the cupcake trend is running out of steam, I’m still in full support of anything bite-sized that will satisfy a craving! I found some of my favorite cupcake recipes from our community of bloggers. Let me know which one is your fave!
If you have a birthday party and there was no Funfetti, was it really a birthday party? Sally’s Baking Addiction shows how to make deliciously fluffy Funfetti Cupcakes from scratch!
Any way I can combine a favorite drink and something sweet is a good way to spend dessert-time in my book. I can’t wait to try these Raspberry Mojito Cupcakes from Java Cupcake!
I’m sorry, Spicy Southern Kitchen, did you say that the base of these Double Reese’s Cupcakes was an actual Reese’s Cup? I’ll take twenty, please.
If you like the classic flavor combination of chocolate and mint, you’ll loves these incredible Mint Chocolate Chip Cupcakes. Thanks for the recipe, My Baking Addiction!
With fall just around the corner, I thought I’d share one of my favorite fall flavor recipes from Taste of Lizzy T. Behold the wonder that is her Caramel Apple Cupcakes recipe.
Do you have favorite things to eat in miniature? Let me know!