13 Spring Cupcake Recipes Perfect For Easter, Mother’s Day & Beyond

13 Spring Cupcake Recipes Perfect For Easter, Mother’s Day & Beyond—When it comes to spring desserts, few things are as delightful and versatile as cupcakes. Perfectly portioned and full of flavor, cupcakes are an ideal treat for everything from Easter celebrations to Mother’s Day brunch and beyond. These 13 spring-inspired cupcake recipes feature the season’s best ingredients, such as fresh berries, citrus, and floral notes, making them not only delicious but also visually stunning.

Whether you’re craving the tang of lemon, the sweetness of strawberry, or the elegance of lavender, these cupcakes have it all. They are light, fluffy, and perfect for showcasing your creativity with fun decorations like pastel frostings, edible flowers, and sprinkles. Each recipe is easy to make, ensuring you can enjoy baking without the stress, and they’ll be the star of any occasion. Whether you’re hosting a family gathering, a festive tea party, or simply treating yourself to a sweet spring indulgence, these cupcakes are guaranteed to impress.

Orange Blossom Honey Cupcakes

Orange Blossom Honey Cupcakes are a delightful treat that perfectly captures the essence of spring. These cupcakes are light and fluffy, infused with the sweet, floral notes of orange blossom honey. The taste is refreshing, with a hint of citrus that makes them ideal for celebrations like Easter and Mother’s Day.

Making these cupcakes is simple and straightforward, even for beginner bakers. The combination of honey and orange zest in both the batter and frosting adds a unique twist that is sure to impress your guests. Enjoy these delicious cupcakes as a sweet addition to your spring festivities!

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup orange blossom honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Zest of 1 orange

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat the softened butter and honey until creamy. Add eggs, vanilla extract, and orange zest, mixing well.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting with your favorite buttercream or cream cheese frosting.

Lemon Lavender Cupcakes

Lemon lavender cupcake with frosting and a slice of lemon on top

Lemon lavender cupcakes bring a delightful twist to your spring celebrations. The zesty lemon flavor pairs beautifully with the floral notes of lavender, creating a refreshing taste that’s perfect for occasions like Easter or Mother’s Day. These cupcakes are surprisingly simple to make, making them a great choice for bakers of all skill levels.

With a light and fluffy texture, they’re topped with a creamy vanilla frosting that enhances the lemony brightness. The combination of flavors is both unique and inviting, sure to impress your friends and family. Let’s dive into the recipe!

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon culinary lavender buds
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
In another bowl, whisk together the flour, baking powder, salt, and lavender buds.
Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool completely before frosting with your favorite vanilla frosting. Garnish with a slice of lemon and a sprig of lavender if desired.

Vanilla Bean Cupcakes with Raspberry Buttercream

Vanilla Bean Cupcakes with Raspberry Buttercream are a delightful treat perfect for any spring celebration. These fluffy cupcakes, infused with real vanilla bean, offer a rich, aromatic flavor that pairs beautifully with the bright, tart raspberry buttercream. The combination is not only delicious but also visually stunning, making them ideal for occasions like Easter and Mother’s Day.

This recipe is simple to follow and requires just a few basic ingredients. The result is a batch of moist cupcakes topped with a creamy, sweet frosting that brings a refreshing burst of raspberry flavor. Whether you’re a baking novice or a seasoned pro, these cupcakes will impress everyone at your gathering!

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tablespoon vanilla bean paste
½ cup whole milk
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh raspberries
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk until just combined.
Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack.
To make the raspberry buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until smooth. Gently fold in the fresh raspberries, mashing them slightly for a swirl effect.
Once the cupcakes are cooled, frost them generously with the raspberry buttercream. Top with extra raspberries for garnish. Enjoy!

Strawberry Shortcake Cupcakes

These Strawberry Shortcake Cupcakes are a delightful twist on a classic dessert. Light, fluffy vanilla cupcakes are topped with a creamy frosting and fresh strawberries, making them perfect for any spring celebration. The combination of sweet strawberries and smooth whipped cream creates a refreshing taste that’s sure to please everyone.

Not only are these cupcakes delicious, but they are also simple to make! With just a few ingredients and straightforward steps, you can whip up a batch that will impress your guests. Whether it’s for Easter brunch or a Mother’s Day treat, these cupcakes are a sweet way to celebrate the season.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh strawberries, sliced, for topping

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla, mixing well.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk, until just combined.
Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are cooling, whip the heavy cream and powdered sugar together until soft peaks form.
Once the cupcakes are cool, frost them generously with the whipped cream and top each with a slice of fresh strawberry.

Coconut Lime Cupcakes

These Coconut Lime Cupcakes are a delightful treat that perfectly captures the essence of springtime. With a refreshing lime flavor paired with the sweetness of coconut, they offer a light and zesty taste that’s perfect for any celebration, from Easter brunch to Mother’s Day gatherings. Plus, they’re simple to make, making them a great option for bakers of all skill levels.

Each cupcake is fluffy and moist, topped with a luscious coconut frosting that adds to the tropical vibe. Whether you’re enjoying them at a sunny picnic or serving them at a festive gathering, these cupcakes are sure to impress everyone. So, let’s get baking and bring a taste of the tropics to your spring festivities!

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup coconut milk
3 large eggs
1 tablespoon lime zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded coconut (sweetened or unsweetened)
1 cup powdered sugar (for frosting)
1/4 cup unsalted butter (for frosting)
3 tablespoons coconut milk (for frosting)
1 teaspoon lime juice (for frosting)
Extra lime slices and shredded coconut for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix the Batter: In a 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 coconut milk, lime zest, and vanilla extract.
Add Dry Ingredients: In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Make the Frosting: In a medium bowl, beat together the softened butter, powdered sugar, coconut milk, and lime juice until smooth and creamy.
Frost the Cupcakes: Once the cupcakes have cooled, generously frost each one with the coconut frosting. Garnish with lime slices and additional shredded coconut, if desired.

Pistachio Cardamom Cupcakes

Pistachio cardamom cupcakes are a delightful treat that brings a unique flavor twist to your dessert table. The nutty crunch of pistachios paired with the warm spice of cardamom creates a heavenly combination that’s perfect for spring celebrations like Easter and Mother’s Day.

These cupcakes are not only delicious but also quite simple to make. With a few basic ingredients and a bit of mixing, you’ll have a batch of beautifully colored, flavorful treats that everyone will love!

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup finely ground pistachios
1 teaspoon ground cardamom

Instructions

Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add softened butter, eggs, vanilla extract, and milk. Beat until smooth and creamy.
Fold in the ground pistachios and cardamom until well incorporated.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Carrot Cake Cupcakes with Cream Cheese Frosting

Delicious carrot cake cupcakes topped with cream cheese frosting and decorative carrots.

Carrot cake cupcakes are a delightful treat, perfect for spring celebrations like Easter and Mother’s Day. Moist, fluffy, and packed with warm spices, these cupcakes have just the right amount of sweetness. The addition of shredded carrots gives them a unique texture and flavor that everyone loves.

Topped with a rich cream cheese frosting, these cupcakes are not only delicious but also simple to make. You’ll find that this recipe is straightforward, making it a fun baking project for both beginners and experienced bakers alike.

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated carrots (about 2 medium carrots)
1/2 cup crushed pineapple, drained
1 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and crushed pineapple.
Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, continuing to beat until fluffy. Stir in the vanilla extract.
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top and enjoy!

Chocolate Mint Cupcakes

Chocolate mint cupcakes are a delightful treat that perfectly combine rich chocolate flavor with a refreshing hint of mint. These cupcakes are moist, fluffy, and topped with a luscious mint chocolate frosting that makes them irresistible. Simple to whip up, they are ideal for spring celebrations like Easter and Mother’s Day, or any time you crave a sweet indulgence.

With their vibrant flavor and charming presentation, these cupcakes bring a touch of elegance to any gathering. Plus, they are easy to decorate, making them a fun baking project for all ages. Enjoy these cupcakes served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert experience!

Ingredients

1 and ¾ cups all-purpose flour
1 and ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 and ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup cocoa powder
2 teaspoons peppermint extract
Chocolate shavings and mint leaves for garnish

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
Stir in the boiling water until the batter is smooth (it will be thin).
Pour the batter into the lined muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Stir in peppermint extract. If the frosting is too thick, add a tablespoon of milk to reach the desired consistency.
Frost the cooled cupcakes generously with the mint chocolate frosting. Garnish with chocolate shavings and mint leaves for a festive touch.

Peach Bellini Cupcakes

Peach Bellini Cupcakes are a delightful treat that blend the sweet, fruity flavors of ripe peaches with a touch of bubbly sophistication. These cupcakes are light and moist, making them perfect for any spring celebration, whether it’s Easter, Mother’s Day, or just a sunny afternoon. The hints of peach and the floral notes of sparkling wine create a refreshing taste that’s both playful and elegant.

Making these cupcakes is a breeze! You’ll find that the recipe is straightforward, allowing you to impress family and friends with minimal effort. With a fluffy peach-flavored cake base and a creamy, bubbly frosting, these cupcakes are sure to be a hit at any gathering.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 cup peach puree
1/2 cup sparkling wine
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup additional peach puree (for frosting)

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and peach puree.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients, alternating with the sparkling wine until just combined.
Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
For the frosting, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the additional peach puree. Pipe or spread the frosting onto the cooled cupcakes.
Garnish with fresh peach slices if desired and serve!

Matcha Green Tea Cupcakes

Matcha green tea cupcakes are a delightful twist on traditional cupcakes, offering a unique flavor that’s both earthy and subtly sweet. The vibrant green color adds a touch of spring, making them perfect for celebrations like Easter and Mother’s Day. They’re surprisingly simple to make, which means you can whip them up even on a busy day!

The matcha flavor shines through in both the fluffy cupcake and the creamy frosting, creating a refreshing treat that will impress your guests. Topped with edible flowers, these cupcakes not only taste great but also look stunning on any dessert table.

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup milk
2 tablespoons matcha green tea powder

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, mix together flour, sugar, baking powder, and salt.
Add softened butter, eggs, milk, and matcha powder to the dry ingredients. Beat with an electric mixer on medium speed until well combined.
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat together butter, powdered sugar, and a bit of milk until fluffy. Mix in additional matcha powder to taste. Pipe onto cooled cupcakes and decorate with edible flowers if desired.

Chocolate Raspberry Swirl Cupcakes

Chocolate Raspberry Swirl Cupcakes bring together rich chocolate and tart raspberry flavors in a delightful treat. Perfect for celebrations like Easter or Mother’s Day, these cupcakes are not only delicious but also visually stunning. With a simple recipe and a touch of creativity, you can whip these up in no time, making them an enjoyable baking experience for everyone.

Each bite delivers a moist chocolate base swirled with fresh raspberry goodness, topped with a smooth chocolate frosting. These cupcakes are sure to impress your guests and satisfy sweet cravings!

Ingredients

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
1 cup chocolate frosting (store-bought or homemade)

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Gently fold in the fresh raspberries, being careful not to break them.
Fill each cupcake liner about 2/3 full with the batter.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
Once cooled, frost each cupcake with chocolate frosting and garnish with a raspberry on top.

Blueberry Lemon Cupcakes

Bright and zesty, blueberry lemon cupcakes are a delightful treat perfect for spring celebrations. These cupcakes combine the tartness of fresh lemons with the sweetness of ripe blueberries, creating a refreshing flavor that’s sure to please everyone. They’re not only tasty but also simple to whip up, making them a great choice for both baking novices and seasoned pros.

The fluffy cupcake base is infused with lemon zest, while the blueberry topping adds a burst of color and flavor. Whether it’s for Easter, Mother’s Day, or just a sunny afternoon, these cupcakes are a lovely addition to any gathering.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 tablespoon lemon zest
1/4 cup lemon juice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, buttermilk, lemon zest, and lemon juice, mixing until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the fresh blueberries gently to avoid breaking them.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once the cupcakes are completely cool, top them with whipped cream and garnish with additional blueberries.

Confetti Sprinkle Cupcakes

Confetti sprinkle cupcakes are like little bites of joy! These cheerful treats are soft, fluffy, and loaded with colorful sprinkles that make them perfect for any celebration. The sweet vanilla flavor is complemented by creamy frosting, creating a delightful dessert that is simple to whip up. Whether you’re celebrating a birthday or just want to bring some cheer to your day, these cupcakes are sure to impress.

Making confetti sprinkle cupcakes is a breeze, even for beginner bakers. Just mix the ingredients, fold in the sprinkles, and bake! Top them with your favorite frosting, and you have a fun dessert that will brighten any table. Get ready to indulge in these delightful treats!

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup colorful sprinkles
2 cups powdered sugar
1/2 cup unsalted butter, softened (for frosting)
2 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)

Instructions

Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, milk, and vanilla extract, mixing until combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the sprinkles.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes cool, prepare the frosting by beating together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Once the cupcakes are completely cool, frost them generously with the buttercream and add a few extra sprinkles on top for a festive touch!

Final Thoughts

These 13 Spring Cupcake Recipes Perfect For Easter, Mother’s Day & Beyond will make any occasion feel even more special. From the refreshing flavors of citrus and berries to the elegance of floral infusions, these cupcakes capture the essence of spring in every bite. Whether you’re celebrating a holiday or just enjoying the beauty of the season, these cupcakes are the perfect way to spread joy. With their light, fluffy texture and creative decorations, they’ll be the highlight of your springtime gatherings. Happy baking, and enjoy every sweet moment!