Spring cupcakes recipe

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serves: 12
Skill: medium
Prep: 30 min
Cooking: 20 min
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  • These cakes look amazing once decorated with a variety of different shaped flowers – plus with a raspberry flavoured cake and lemon buttercream on top they taste delicious


    • For the raspberry swirl cupcakes:
    • 125g unsalted butter, softened
    • 175g caster sugar
    • 3 eggs
    • 1 vanilla pod, cut in half and seeds scraped out
    • 1tbsp vanilla extract
    • 125g self-raising flour
    • 50g '00' grade plain flour, sieved
    • Zest of 1 large lemon
    • 75ml buttermilk
    • 100g fresh raspberries
    • For the lemon buttercream:
    • 125g unsalted butter, softened
    • 250g icing sugar, sieved
    • Juice of 1 large lemon
    • To decorate:
    • Icing sugar, for dusting
    • Blue food colouring
    • 125 g (41/2 oz) ready-to-roll white fondant icing
    • Edible silver balls
    • You will also need:
    • Flower cutters
    • Disposable piping bag
    • Writing nozzle


      1. To make this cupcake recipe, preheat the oven to 190oC/375oF/Gas Mark 5.
      2. Line a 12-hole muffin tin with paper muffin cases.
      3. Whisk the butter, sugar and vanilla seeds together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Add the eggs, flours and buttermilk and whisk until combined and fluffy.
      4. Meanwhile, mash 100g of fresh raspberries in a bowl until you have a rough puree.
      5. Fold through the puree into the fluffy mixture until it’s just mixed and slightly marbled.
      6. Divide the mixture equally between the paper cases, filling them about two-thirds full, and bake in the oven for 18-20 minutes until golden and risen.
      7. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.

      For the lemon buttercream:

      1. Whisk the butter in a bowl until fluffy.
      2. Gradually add the icing sugar and whisk until it comes together
      3. Add the lemon juice and whisk until light and fluffy.
      4. Use as required

      To decorate:

      1. Reserve 2 tablespoons of the buttercream.
      2. Colour the remaining buttercream with a few drops of blue food colouring, beating with a spatula until light blue.
      3. Spread the blue buttercream over the tops of the cupcakes using a small palette knife.
      4. Lightly dust a clean work surface with icing sugar and roll the fondant icing out until about 3−4 mm (1/8−1/4 inch) thick.
      5. Using a selection of large, medium and small flower cutters, stamp out lots of flowers until the icing has been used up.
      6. Arrange a few different sized flowers on top of each cupcake, spacing them so they look like spring blossom.
      7. Put the reserved buttercream into a piping bag with a plain writing nozzle and pipe flower stems joining some of the flowers together and coming from the side of each cake.
      8. Prick a hole in the centre of any large flowers using a skewer.
      9. Arrange a silver ball in the centre of each flower.

    Top tip for making Spring cupcakes

    If making for a wedding, this recipe can easily be doubled depending on how many cupcakes you need. The cupcakes with the blue butter cream on them can also be frozen in advance. Just defrost and decorate with the flowers, stems and silver balls.

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