Springtime Cupcakes

Springtime Cupcakes with Dried Lavender | Kailley's Kitchen

Despite haphazardly placed rogue icicles and dirty snow piles, it’s springgg!

Mother Nature  has yet to drop her shitty attitude, but perhaps her permafrost perma-frown will soften after she gets a load of these Springtime Cupcakes.

I will completely own the fact that I’m a sucker for making holiday-themed desserts. Walking Dead Cupcakes for Halloween? Check. Cranberry Christmas Cupcakes? Check. Prosecco Cupcakes for New Year’s Eve? Check. Valentine’s Day Doughnut Cupcakes and Boozy Shamrock Shakes for St. Paddy’s Day and Fourth of July Cupcakes? Checkity check check.

It’s festive, it’s fun, and most importantly, it’s a foolproof way to draw traffic to my blog.

Now that that’s out in the open, it’s time to shamelessly capitalize on all things spring-y and Easter-y (minus the bunnies and creepy spring fever references).

These pretty purple Springtime Cupcakes are comprised of a moist, aromatic base infused with dried lavender and almond, velvety almond buttercream, and a variety of seasonally inspired toppers like candy-coated sunflower seeds, shredded coconut, and pretzel and white chocolate bird nests with malted milk eggs.

Springtime Cupcakes

Springtime Cupcakes | Kailley's Kitchen

Springtime Cupcakes | Kailley's Kitchen

Springtime Cupcakes


    For the cupcakes:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 1 Tablespoon dried lavender
  • 3 large eggs
  • 1 teaspoon pure vanilla extract (I used Nielsen-Massey)
  • 2 teaspoons pure almond extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Several drops each blue and red food coloring
  • For the buttercream:
  • 1/2 cup (1 stick) butter, softened
  • 8oz (1 brick) cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pure almond extract
  • 4 cups powdered sugar
  • Few drops each red and blue food coloring
  • 1-3 Tablespoons whole milk (more or less for desired consistency)
  • For the toppings:
  • 2 heaping Tablespoons sweetened shredded coconut
  • 2 Tablespoons candy coated sunflower seeds (see link below)
  • AND
  • 4 ounces vanilla almond bark
  • 1 cup thin pretzel sticks
  • 1 bag malted milk ball eggs (I used Brachs)


  1. Preheat oven to 350 degrees F and line a muffin pan with desired cupcake liners
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and lavender until light and fluffy
  3. Add eggs, one at a time, mixing well after each
  4. Add vanilla and almond extracts and mix
  5. In a separate medium-sized mixing bowl, whisk together four, baking powder, baking soda, and salt
  6. Add roughly half the dry ingredients to wet ingredients and mix
  7. Add buttermilk and mix
  8. Add remaining dry ingredients and several drops food coloring, mix well
  9. Spoon batter into muffin pan until each well is about 2/3 full
  10. Bake for 19-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean
  11. Remove cupcakes from pan and allow to cool on a wire rack for 15 minutes
  12. While cupcakes are cooling, beat butter and cream cheese in an electric mixer fitted with a paddle attachment until smooth
  13. Add powdered sugar one cup at a time, mixing well after each addition
  14. Add vanilla and almond extract and food coloring and mix until blended
  15. Fill a piping bag with buttercream and pipe onto cooled cupcakes
  16. In a microwave safe bowl, melt almond bark in 30-second intervals until melted; stir well after each interval
  17. Pour pretzels into melted almond bark and stir until evenly coated
  18. Create a nest shape with coated pretzels and place on a sheet of parchment paper
  19. Top nests with a malted milk egg, allow nests to harden (about 30 minutes)
  20. Top cupcakes alternately with nests and with coconut and candy-coated sunflower seeds

*Click here to buy spring hued candy-coated sunflower seeds online | $3.50


    • Kailley @ Kailley's Kitchen says

      What a fun idea! Thank you so much, MB! I’ll be sure to include my answers in an upcoming post (most likely as a part of my March favorites roundup)! I’m truly flattered 🙂


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