Spring picnic cupcakes are the perfect sweet treat to celebrate warmer weather and outdoor gatherings! These aren't just any cupcakes. They're tiny bites of sunshine, bursting with fresh flavors and decorated to look like little patches of spring. The idea for this recipe came to me during a recent walk in the park, surrounded by blossoming trees and the happy buzz of families enjoying the day. These spring picnic cupcakes are now a must have for any outdoor spring gathering!
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Why You Will Love This spring picnic cupcakes Recipe
These spring picnic cupcakes are more than just adorable; they’re incredibly delicious and surprisingly easy to make. I love how these combine the comforting familiarity of a classic cupcake with the bright, vibrant flavors of spring. They evoke memories of childhood picnics and carefree days spent outdoors. What makes these cupcakes extra special is the light, fluffy texture, the not too sweet buttercream frosting, and the fun, edible decorations. They're guaranteed to be a hit with both kids and adults, and they’re the perfect portable dessert for any spring picnic! Plus, if you are gluten intolerant, try these Easy Gluten Free Cupcakes for another delicious option!
Ingredients Needed for This spring picnic cupcakes Recipe
Here’s what you’ll need to whip up a batch of these delightful spring picnic cupcakes. Gather your ingredients and get ready to bring a little springtime magic to your kitchen!
For the Cupcakes:
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
For the Lemon Buttercream Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Yellow gel food coloring (optional)
For Decoration:
- Green tinted shredded coconut (for grass)
- Edible flowers
- Candy sprinkles (various colors)
How to Make This spring picnic cupcakes Recipe
Follow these simple steps to create your own batch of spring picnic cupcakes. Even if you're a beginner baker, you'll find this recipe is straightforward and fun.
- Preheat your oven to 350°F (175°C) and line a 12 cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill each cupcake liner about two thirds full.
- Bake for 18 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the lemon buttercream frosting. In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the heavy cream, lemon juice, and lemon zest. Beat on medium speed until light and fluffy. Add a drop or two of yellow gel food coloring if desired.
- Once the cupcakes are completely cool, frost them with the lemon buttercream frosting.
- Decorate the cupcakes by sprinkling green tinted shredded coconut on top to resemble grass, and then arrange edible flowers and candy sprinkles on top of the coconut.
How to Serve This spring picnic cupcakes Recipe
These spring picnic cupcakes are best served chilled or at room temperature. Serve them as the perfect finale to your picnic lunch or alongside a refreshing glass of lemonade. These cupcakes pair well with other light and fruity desserts. For an extra festive touch, arrange them on a tiered cake stand or in a picnic basket lined with a colorful gingham cloth. These could also be tasty alongside tasty bars such as Spring Baking Bars.
How to Store This spring picnic cupcakes Recipe
Store any leftover spring picnic cupcakes in an airtight container in the refrigerator for up to 3 days. The frosting may soften slightly, but the cupcakes will still taste delicious. For longer storage, you can freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before frosting and decorating. It's best to frost them right before serving for optimal flavor and texture.
Tips to Make This spring picnic cupcakes Recipe
- For extra moist cupcakes, add a tablespoon of sour cream to the batter.
- Make sure your butter is softened to room temperature for both the cupcakes and the frosting. This will ensure a smooth and creamy texture.
- Don't overmix the cupcake batter, as this can result in tough cupcakes. Mix until just combined.
- To tint the shredded coconut green, place it in a resealable plastic bag with a few drops of green food coloring and toss until evenly coated. Let it dry completely before using. Also, these can be enjoyed with Spring Baking Soup.
Helpful Notes for This spring picnic cupcakes Recipe
If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it stand for 5 minutes before using. When using gel food coloring, start with just a drop or two. You can always add more to achieve your desired shade. Edible flowers can be found at specialty grocery stores or online. Be sure to use only edible flowers that have not been treated with pesticides.
Variation of This spring picnic cupcakes Recipe
- For a chocolate variation, add ¼ cup of unsweetened cocoa powder to the dry ingredients.
- Add a swirl of raspberry jam to the center of each cupcake before baking for a fruity surprise.
- Use different flavors of extracts in the frosting, such as almond, coconut, or orange.
- Instead of edible flowers, use other decorations such as chocolate shavings, sprinkles, or miniature candies.
Frequently Asked Questions
What makes spring picnic cupcakes special?
Spring picnic cupcakes are designed to capture the essence of spring with fresh flavors and bright, cheerful decorations. They are perfect for enjoying outdoors and celebrating the warmer weather.
How should I transport spring picnic cupcakes to a picnic?
To transport your cupcakes safely, use a cupcake carrier or a sturdy box. Consider using cupcake liners to prevent them from sticking and arrange them carefully to avoid damage during transport.
What are some variations I can make to spring picnic cupcakes?
You can experiment with different frostings like lemon buttercream or cream cheese frosting. Consider adding fresh fruits like berries or edible flowers for decoration to enhance the flavor and appearance.
Can spring picnic cupcakes be made ahead of time?
Yes, the cupcakes can be baked a day in advance and stored in an airtight container at room temperature. Frosting and decorations are best added closer to serving time to maintain their freshness and appearance.
Conclusion
I hope you enjoy making these spring picnic cupcakes as much as I do! With their light and refreshing flavors and adorable decorations, they're sure to bring a smile to everyone's face. Whether you're planning a springtime picnic or simply want a sweet treat to brighten your day, these spring picnic cupcakes are the perfect choice. Don't hesitate, try making these today!
Spring Picnic Cupcakes: Easy Recipe for the Best Day Ever!
Delicious spring picnic cupcakes bursting with lemon flavor and decorated like little gardens!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cupcakes
Category: Dessert
Cuisine: American
Nutrition:
Protein: 3g
Carbs: 45g
Fat: 15g
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- **For the Lemon Buttercream Frosting:**
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Yellow gel food coloring (optional)
- **For Decoration:**
- Green tinted shredded coconut (for grass)
- Edible flowers
- Candy sprinkles (various colors)
Instructions
- Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill each cupcake liner about two thirds full.
- Bake for 18 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the lemon buttercream frosting. In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the heavy cream, lemon juice, and lemon zest. Beat on medium speed until light and fluffy. Add a drop or two of yellow gel food coloring if desired.
- Once the cupcakes are completely cool, frost them with the lemon buttercream frosting.
- Decorate the cupcakes by sprinkling green tinted shredded coconut on top to resemble grass, and then arrange edible flowers and candy sprinkles on top of the coconut.
Notes
- For extra moist cupcakes, add a tablespoon of sour cream to the batter. Make sure your butter is softened to room temperature for both the cupcakes and the frosting. Don’t overmix the cupcake batter, as this can result in tough cupcakes. Mix until just combined.
