Best 2 Spring Fling Cupcakes Recipes

Are you looking for a sweet treat that embodies the vibrant energy of spring? Look no further than spring fling cupcakes! These delightful treats are a perfect way to celebrate the arrival of warmer weather and the beauty of nature in bloom. With their colorful frosting, delicate flavors, and cheerful presentation, spring fling cupcakes are sure to be a hit at any gathering. Whether you're planning a springtime party, a picnic in the park, or a simple afternoon snack, these cupcakes are guaranteed to bring a smile to your face. So get ready to indulge in a delightful culinary adventure and discover the best recipe for spring fling cupcakes.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING FLING CUPCAKES

Spring Fling Cupcakes image

I like to lighten up my recipes in the spring after eating such heavy food over the holidays. My family looks forward to the cool freshness of pineapple and strawberries combined with fluffy Angel Food cake in this recipe. Great for baby and bridal showers, Easter and brunches. Very pretty and colorful on the dessert table.

Provided by Family Favorites

Categories Other Desserts

Time 30m

Number Of Ingredients 5

Ingredients

1 16 oz. angel food cake mix
1 pkg. (3.4 oz.) instant vanilla pudding
2 cans (8 oz. each) crushed pineapple, undrained
1 cup thawed cool whip
fresh strawberries to garnish cut in half or fanned

Steps:

1. Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.
2. Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
3. Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
4. Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.

THE MARKET'S SPRING FLING CAKE

The Market's Spring Fling Cake image

The Market, located at 1445 Larimar Street, Denver, Colorado makes this fabulous cake. We first had the cake at a birthday party for our friend (Mary). It was so good that I had to search for the recipe, and found it in an old Rocky Mountain News article. The RMN no longer publishes a newspaper, so I'm saving the recipe here.

Provided by Kathy

Categories Dessert

Time 1h50m

Yield 12-14 serving(s)

Number Of Ingredients 20

Ingredients

2 1/2 cups shredded zucchini (the zucchini was very finely shredded)
5 eggs
1 1/4 cups sugar
1/4 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
3/4 cup cream cheese, at room temperature
1/4 cup butter
2 cups powdered sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 pint strawberry, cleaned, stemmed, and sliced
4 kiwi fruits, peeled and sliced
2 mangoes, peeled and sliced
1 pint blueberries
apricot glaze (optional) or apricot jam, thinned with a bit of warm water (optional)

Steps:

Preheat oven to 350°F.
Grease and flour a 10 inch cake pan.
Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
Combine the DRY ingredients in another bowl; then add to zucchini mixture.
Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
Put on the top layer and frost. The sides of the cake are NOT frosted.
Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

Tips:

Prep Ahead: Bake cupcakes and make frosting in advance. Store in airtight containers at room temperature for up to 2 days, or freeze for up to 2 weeks. Thaw at room temperature before assembling.
Use Fresh Ingredients: Fresh strawberries and lemons provide the best flavor. Choose ripe, juicy strawberries and brightly colored lemons.
Don't Overmix: Overmixing can result in dense, dry cupcakes. Mix just until the ingredients are combined.
Fill Cupcake Liners Halfway: This will prevent cupcakes from overflowing in the oven.
Cool Cupcakes Completely: Before frosting, let cupcakes cool completely to room temperature. This will prevent the frosting from melting.
Use a Piping Bag: A piping bag fitted with a star tip will help you create beautiful swirls of frosting.
Decorate with Fresh Strawberries: Top each cupcake with a fresh strawberry for a pop of color and flavor.

Conclusion:

These Spring Fling Cupcakes are the perfect way to celebrate the arrival of spring. With their moist, fluffy texture, bright strawberry flavor, and creamy lemon frosting, they're sure to be a hit at any party or gathering. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and can be customized to your liking. So get creative and have fun!