Getting Springy with the Cupcakes

For my daughter’s 13th birthday (how did that happen??), we had a Spring theme.  Fruits, veggies, bright colors and flavors.  Pasta salad on a stick!  It was all good, but the best part was the cupcakes.  Not only were they delicious, but they were so darn fancy!

I’ll admit I used a box mix for the cake.  If you like to make cake from scratch, go ahead.  Since I was short on time, Ms. Crocker came to my rescue.  But the frosting was my own creation and let me tell you, with this frosting, cake is a complete afterthought anyway.  It’s so much better than anything you will buy in a can.  AND you can pronounce all the ingredients!

Since I was making these for two events – a sleepover and a party the next day, I made two batches of cupcakes.  Some large ones, and some mini cupcakes.  The large ones were perfect for butterflies and the mini cupcakes made beautiful bite size flowers.  So much fun and so delicious!

A little touch of Spring.  Hello Mr. Butterfly!

A little touch of Spring. Hello Mr. Butterfly!

Spring Cupcakes with Raspberry Cream Cheese Frosting

24-48 cupcakes (I used a mix, but if you prefer you can use your favorite cake recipe)
2- 8 oz. packages cream cheese, softened
1 cup powdered sugar
1 1/4 cup heavy whipping cream
2-3 tbsp. raspberry syrup (I used syrup you’d use for coffee drinks, find it by the coffee & tea in the store)

For butterflies:
Small pretzel twists
Sour gummy worms

For flowers:
m&m’s or jelly beans
sliced almonds

Make cupcakes and set aside to cool.

Red Velvet and Triple Chocolate cupcakes cooling off.

Red Velvet and Triple Chocolate cupcakes cooling off.

In a large bowl, beat cream cheese and powdered sugar together until creamy.  Add whipping cream and raspberry syrup.  Beat on medium high for 4-5 minutes until thick and fluffy and creamy.  Be sure to scrape down the sides from time to time.  Add more syrup for more of a more intense raspberry flavor if desired.  Frost cupcakes.  I scored some disposable piping bags with tips at Bed, Bath & Beyond that worked beautifully, but use whatever you’ve got. This easily made enough frosting for all of my cupcakes, with a little leftover for dipping…well whatever you want.

For butterflies, I used a gummy worm (sour ones are my favorite, plus they are pastel colored) for the body, and small pretzels for the wings!

So cute!

So cute!

For tiny flowers, use an m&m or jelly bean for the center, and place sliced almond “petals” around it in a circle.

So pretty!  And soooo tasty!

So pretty! And soooo tasty!

Present to your guests and prepare yourself for many accolades.  You may also want to plan an extra few minutes on the treadmill the next day to make up for all the scrumptious cupcakes you’ll probably eat!

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