Pastel Spring Cupcakes

I love making treats for…well ANY holiday really! But for Easter, I just love the way I feel when surrounded by fresh pastels.
To make these Smooth Pastel cupcakes, first I baked some delicious Boxed Carrot Cake Mix & made Home Made Cream Cheese Frosting. (recipe below)
ALWAYS let your cupcakes COOL before decorating!!
I separated my frostings and colored each in a different pastel. Here I used pink, violet and avocado Americolor Food coloring.
Next, melt your frosting in the microwave until runny. About 25 seconds.
Hold your cupcake upside down, dip in the frosting and allow the excess to drip off.

I let my cupcakes harden up a little by putting them in the fridge for about 30 minutes.
Then I took some leftover frosting and piped some fun spring words onto them.
I’m pretty sure carrot cake & cream cheese aren’t in anyone’s diet…but they sure make a fabulous mouth-watering CHEAT treat!
*TIP*: I like to put a filling in all of my cupcakes. Usually just extra frosting. For a cupcake like this with such little frosting, I would highly suggest putting some cream cheese in the center first to add more frosting flavor! You’ll thank me! 
Cream Cheese Frosting
6 TBS Unsalted Butter (room temp or microwave for 10-15 sec)
1 package cream cheese (room temp or microwave 1 min)
1 tsp Vanilla Extract
3-4 cups Powdered sugar (depending on how sweet you want it)
Start by creaming your butter and cream cheese in mixer. Once creamy, add vanilla. Gradually add in powdered sugar about 1/2 cup at a time. Scrape down sides frequently.
*This is enough frosting for 24 cupcakes using this frosting method above. I usually double this recipe when making my makes*

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