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Spring Cupcakes

White cake cupcakes, topped with a light and creamy vanilla buttercream, and decorated for spring! 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes, spring, vanilla buttercream
Servings: 12 cupcakes
Calories: 305kcal
Author: Rachael

Ingredients

  • White Cake from I Am Baker turned into Cupcakes.

Vanilla Buttercream Icing

  • 4 cups confectioners sugar sifted
  • 1 cup room temperature salted butter
  • 3 Tbs heavy whipping cream
  • 1 tsp fresh squeezed lemon
  • 1 tsp vanilla extract
  • 2 drops food coloring of choice I used green

Garnish

  • Chocolate eggs
  • Marshmallows
  • Edible Grass

Instructions

  • Bake cupcakes according to directions. And let cool completely.
  • Make sure butter is room temp, do not microwave, plan head and pull butter out of the fridge, then cream it together with half the confectioners sugar in a large bowl so it does not make a big mess.
  • Add in the rest of the ingredients, and whip it all together.
  • Put in icing bag and pipe onto cupcakes.
  • Top with garnish.

Nutrition

Calories: 305kcal | Carbohydrates: 40g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 137mg | Potassium: 4mg | Sugar: 39g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 7mg