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