From strawberry shortcake to coconut lime bliss, these Spring Cupcakes bring the season to life with every bite. Get step-by-step recipes!
There’s something about spring that makes you want to bake. Maybe it’s the return of sunshine, the scent of fresh blooms, or the sudden craving for something light, colorful, and celebratory. And when it comes to capturing spring in a dessert, nothing does it better than Spring cupcakes!
6 Perfect Spring Cupcakes Recipes That Taste Like Sunshine (And Exactly How to Make Them Right)
Cupcakes are the edible version of joy—bite-sized, bright, and endlessly versatile. The best part? They don’t just look pretty. These spring cupcakes are packed with real flavor and thoughtful textures that make you want to bake them on repeat. These six recipes go beyond the usual. They’re layered with flavor, infused with seasonal ingredients, and crafted to hit that perfect balance of sweet, tangy, creamy, and fresh. Let’s dive in, one cupcake at a time!
1. Strawberry Shortcake Cupcakes
If spring had a flavor, it would be fresh strawberries folded into soft vanilla sponge and topped with whipped cream frosting. These strawberry shortcake cupcakes are a total crowd-pleaser.
Ingredients:
For the cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup finely diced fresh strawberries
For the whipped topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Mix in the dry ingredients, alternating with milk. Fold in strawberries gently.
- Fill liners ⅔ full and bake for 18–20 minutes. Cool completely.
- Whip the cream with powdered sugar and vanilla until soft peaks form. Frost the cupcakes and top with a strawberry slice.
Add a tiny pinch of salt to the whipped cream—it cuts the sweetness just enough and makes the flavors pop.
2. Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
Bright, tart lemon pairs perfectly with juicy blueberries in this sunny spring cupcake. The cream cheese frosting adds just the right tang to bring it all together.
Ingredients:
Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter
- ¾ cup sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh blueberries (tossed in 1 tbsp flour)
Frosting:
- 8 oz cream cheese
- ½ cup butter
- 3 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat oven to 350°F. Line muffin tin with 12 liners.
- Beat butter and sugar until fluffy. Add eggs, zest, juice, and vanilla.
- Alternate adding dry ingredients with sour cream.
- Fold in blueberries. Divide batter and bake 20–22 minutes.
- Beat frosting ingredients until smooth and frost once cooled.
3. Carrot Cake Cupcakes with Maple Cream Cheese Frosting
These cupcakes are soft, spiced, and feel like a hug. The maple in the frosting takes them from classic to crave-worthy.
Ingredients:
Cupcakes:
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ½ cup brown sugar
- ½ cup vegetable oil
- 1½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ¼ cup chopped walnuts (optional)
Frosting:
- 8 oz cream cheese
- ¼ cup butter
- 2 tbsp pure maple syrup
- 2½ cups powdered sugar
Instructions:
- Preheat oven to 350°F. Line 12-cup muffin pan.
- Mix dry ingredients. Whisk eggs, sugar, and oil. Add carrots and pineapple.
- Combine wet and dry, fold in nuts. Divide batter and bake 18–20 mins.
- Mix frosting and chill slightly before piping.
Tip: These are unbeatable the next day after chilling! The flavors meld, and the frosting sets just right!
4. Lavender Vanilla Cupcakes
These are delicate, floral, and utterly calming. If you’re looking for something elegant for a spring brunch or baby shower, this is your go-to.
Ingredients:
Cupcakes:
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter
- ¾ cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp culinary lavender (crushed finely)
- ½ cup milk
Frosting:
- ½ cup butter
- 2 cups powdered sugar
- 1 tbsp milk
- ½ tsp vanilla
Optional: a few dried lavender buds for garnish
Instructions:
- Preheat oven to 350°F. Line pan with 10–12 liners.
- Beat butter and sugar, add eggs, vanilla, and lavender.
- Alternate flour and milk. Fill liners and bake 18–20 mins.
- Beat frosting ingredients and pipe once cool.
5. Raspberry Lemonade Cupcakes
Bright, tart, and sweet—like sipping raspberry lemonade on a porch swing. These spring cupcakes are summer’s welcome mat.
Ingredients:
Cupcakes:
- 1½ cups cake flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 tsp lemon zest
- 2 tbsp lemon juice
- ½ cup buttermilk
- ¾ cup fresh raspberries (lightly mashed)
Frosting:
- ½ cup butter
- 3 cups powdered sugar
- 1 tsp lemon zest
- 2 tbsp raspberry puree
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 350°F.
- Beat butter, sugar, eggs, lemon zest, and juice.
- Alternate flour and buttermilk. Fold in raspberries.
- Bake 18–20 minutes. Blend frosting ingredients and swirl on top.
Kitchen tip: Use a piping bag with a star tip and freeze-dried raspberry dust for a bakery-style finish.
6. Coconut Lime Cupcakes
Coconut brings creamy richness, while lime delivers brightness. Together, they make one of the most refreshing spring cupcakes you’ll ever taste.
Ingredients:
Cupcakes:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup coconut oil (melted)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest of 1 lime
- ¼ cup lime juice
- ½ cup coconut milk
Frosting:
- ½ cup butter
- 2½ cups powdered sugar
- 2 tbsp coconut milk
- 1 tsp lime zest
Instructions:
- Preheat oven to 350°F.
- Mix dry ingredients. Beat coconut oil and sugar. Add eggs, zest, juice.
- Alternate flour and coconut milk. Fill liners and bake 18–22 mins.
- Whip frosting and garnish with toasted coconut flakes.
This recipe is a favorite at family picnics. The coconut milk makes them incredibly moist, and the lime cuts through with a refreshing zing that gets people asking for the recipe.
Baking isn’t just functional. According to Dr. Donna Pincus, professor of psychological and brain sciences at Boston University, “The act of baking is meditative and deeply soothing. It gives a sense of control, purpose, and joy, which supports emotional regulation.”
So when you whip up these spring cupcakes, you’re doing more than making dessert. You’re participating in a sensory ritual that calms your nervous system, engages your creativity, and fills your home with comfort.
Let every swirl of frosting and burst of citrus remind you: joy doesn’t always require big moments. Sometimes, it’s just a cupcake.
Do not miss these spring cocktails!
