Best 4 Spring Polka Dot Cupcakes Recipes
POLKA-DOT CUPCAKES
These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room temperature up to three hours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 26
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
- Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
- Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.
SPRING POLKA DOT CUPCAKES
Dot the day with deliciously simple and colorful cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
- Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 28 g, TransFat 0 g
POLKA DOT PUMPKIN CUPCAKES
Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.
Provided by Allrecipes Member
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
- BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
- COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 23.3 g, Cholesterol 54.4 mg, Fat 11 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 207.3 mg, Sugar 16.5 g
POLKA DOT PUMPKIN CUPCAKES
Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.
Provided by Allrecipes Member
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
- BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
- COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 23.3 g, Cholesterol 54.4 mg, Fat 11 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 207.3 mg, Sugar 16.5 g
Tips:
- Use cupcake liners: Cupcake liners help keep the cupcakes moist and prevent them from sticking to the pan.
- Fill the cupcake liners halfway: This will prevent the cupcakes from overflowing.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: Overbaking will dry out the cupcakes.
- Let the cupcakes cool completely before frosting them: This will prevent the frosting from melting.
- Use a piping bag to frost the cupcakes: This will give you a more even and professional-looking finish.
- Be creative with your decorations: You can use sprinkles, candies, or even edible flowers to decorate your cupcakes.
Conclusion:
Spring polka dot cupcakes are a fun and festive treat that are perfect for any occasion. They're easy to make and can be customized to your liking. With a little creativity, you can create a truly unique and delicious dessert that everyone will love.
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