Spring Recipe


Holly Adams

a photograph of Holly Adams end product after following this recipe.

Spring is around the corner. Imagine the family gathering together to celebrate Easter and all the goodies that come along with it. 


  • 2 boxes of Betty Crocker white cake mix (everything asked for on the box)
  • Food coloring 
  • 1/4 cup jimmies (sprinkles)

Buttercream Frosting:

  • 1 cup butter, softened
  • 3 1/2 cups icing sugar or confectioner’s sugar (powdered sugar)
  • 4 Tbsp. half and half cream
  • Green food coloring (I used Wilton Leaf Green and some liquid green)
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • Easter eggs, jelly beans, or decorations of your choice


  1. Preheat oven to 350F
  2. Line 18 muffin pans with cupcake liners (Double line just in case)
  3. Mix together the  boxes of cake-mix in separate bowls
  4. Separate the batter into smaller bowls
  5. Add in food coloring until the desired color
  6.  Spoon into cupcake liners ⅔ to ¾ full – mix the color batter to get the best look
  7. Bake for 18-20 min or until they bounce back to a light touch and are lightly golden- this may be hard to tell depending on how dark the dyed batter is. 
  8. Let cool on wire racks completely.
  9. For the icing, cream the butter in a large bowl
  10. Carefully incorporate the icing sugar and the cream and continue to beat until light and fluffy Add more cream if or when it is necessary
  11. Place icing in a piping bag with a 233 tip and decorate as desired
  12. Place cupcakes in a covered container until you are ready to eat
  13.  Refrigerate, remove from fridge 30 min. before serving. 
  14. Enjoy!!

Cool ideas:

  • Consider adding some Easter candy to the top like peeps, candy eggs, jelly beans, etc
  • Consider mixing the frosting colors like what was done with the batter
  • Use the frosting to make animal faces