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spring cupcakes

Delicious Spring Cupcakes with Light Vanilla Buttercream

These delightful spring cupcakes are a perfect treat for any celebration, featuring a fluffy cake base and airy vanilla buttercream.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Dessert
Servings 12 cupcakes
Calories 200 kcal

Equipment

  • Mixing bowl
  • Cupcake pan
  • Whisk
  • - Piping bag
  • Wire rack

Ingredients
  

For the Cupcakes

  • 1 batch White Cake (from I Am Baker)
  • 3 large Eggs Use fresh eggs for best results
  • 1 cup Milk Whole milk recommended
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt A pinch balances sweetness

For the Buttercream Icing

  • 4 cups Confectioners Sugar Sifted for smooth frosting
  • 1 cup Salted Butter Room temperature
  • 1/4 cup Heavy Whipping Cream
  • 1 tablespoon Fresh Squeezed Lemon Can substitute with lemon extract
  • 2 teaspoons Vanilla Extract Pure extract is best
  • optional Food Coloring For vibrant shades

For Decorations

  • as needed Garnishes (chocolate eggs, marshmallows, edible grass) Fun embellishments
  • optional Sprinkles Colorful options to enhance presentation

Instructions
 

Making the Cupcakes

  • Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the ingredients for the white cake, whisking until smooth and free of lumps.
  • Line your cupcake pan with cupcake liners and fill each liner about two-thirds full with the batter.
  • Place the filled cupcake pan in the preheated oven and bake for approximately 15 minutes or until golden brown.
  • Remove cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack.

Making the Buttercream

  • In a large mixing bowl, beat the room temperature salted butter until creamy.
  • Gradually add the sifted confectioners sugar, mixing until smooth.
  • Pour in the heavy whipping cream, fresh squeezed lemon juice, and vanilla extract. If using food coloring, add it now.
  • Whip until the buttercream is light, fluffy, and well combined.

Frosting and Decorating

  • Fill a piping bag with the buttercream and carefully frost each cupcake.
  • Top with colorful garnishes like chocolate eggs, marshmallows, and edible grass.
  • For an extra festive touch, sprinkle colorful sprinkles on top.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost before serving for best texture.
Keyword customizable cupcakes, Easter treats, family baking, light dessert, spring cupcakes, vanilla buttercream