Spring Cupcake: Seasonal Flavors and Recipes to Try
- Editing Team
- Apr 13
- 2 min read
Discover three delicious spring cupcake recipes, the difference between cupcakes and muffins, and why cupcakes pair perfectly with tea.
When flowers bloom and the air turns warm, it’s the perfect moment to celebrate the season with something sweet—like a spring cupcake. These pastel-colored, fruit-filled or floral-inspired treats bring together the joy of baking and the beauty of spring. Whether you're planning an Easter brunch, a picnic in the garden or simply a cozy afternoon tea, spring cupcakes are always a good idea. Here are three recipes to try, along with a few notes on why cupcakes are different from muffins, and why they go hand in hand with a cup of tea.
Why are Cupcakes and muffins different?
Although they often look similar, cupcakes and muffins aren’t interchangeable. The key difference lies in the texture and sweetness. Cupcakes are miniature cakes, made with a light, buttery batter and topped with frosting. Muffins are denser, less sweet, and often made with whole grains or fruit purées. In short: if it can hold a swirl of buttercream, it's a cupcake. If it’s better with a pat of butter or a spoonful of jam, it’s likely a muffin.
Cupcakes and Tea: the perfect combo
There’s something timeless about sitting down with a warm cup of tea and a freshly baked cupcake. The sweetness of the cupcake contrasts beautifully with the slightly bitter, earthy taste of tea—especially green, Earl Grey or floral blends like chamomile and lavender. Serving cupcakes with tea also invites a sense of calm and comfort, making it a go-to pairing for spring garden parties or a quiet moment at home.
Lemon & Elderflower Cupcakes
Ingredients:
120g flour
120g sugar
2 eggs
1 tsp baking powder
Zest of 1 lemon
60ml elderflower cordial
100g butter (softened)
Method:Cream butter and sugar, add eggs one at a time. Stir in flour, baking powder, and lemon zest. Add elderflower cordial. Divide into cupcake liners and bake at 180°C for 18–20 minutes. Frost with lemon buttercream and a drizzle of elderflower glaze.
Strawberry Shortcake Cupcakes
Ingredients:
120g flour
1 tsp baking powder
100g sugar
2 eggs
50ml milk
60g butter
100g fresh strawberries, diced
Method:Mix dry ingredients. In another bowl, cream butter and sugar, then add eggs. Combine with flour and milk, then fold in strawberries. Bake at 175°C for 20 minutes. Top with whipped cream and a slice of strawberry.
Carrot & Orange Blossom Cupcakes
Ingredients:
130g flour
1 tsp cinnamon
100g brown sugar
2 eggs
100ml sunflower oil
1 tsp orange blossom water
100g grated carrot
Method:Mix oil, sugar, eggs, and orange blossom water. Add dry ingredients, then stir in grated carrot. Spoon into liners and bake at 170°C for 20–22 minutes. Frost with cream cheese frosting and a sprinkle of crushed pistachios.
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