Spring Fling Cupcakes

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Spring Fling Cupcakes are tender, moist zucchini cupcakes with a light and fluffy whipped cream cream cheese frosting. Topped with fresh, colorful fruit. The perfect Spring & Summer cupcakes for any and all occasions!

My inspiration behind these cupcakes comes from a place called The Market in downtown Denver. The Market has a cake that is super popular called Spring Fling. It is a zucchini cake that is loaded with fresh fruit between the cake layers and spread across the top. I stayed fairly true to the ingredients in the cake with only a couple of variations. I decided to add fresh lemon and swapped out vegetable oil for coconut oil.

The first time I had this cake was years ago for my cousin’s birthday. It was heaven! Last year for my daughter’s 1st birthday I made a mini Spring Fling cake for the cake smash. This year I decided to make a cupcake version. I have to tell you, the cupcake version is my favorite so far. Super tasty, moist and it takes less time to make, cool, and assemble than a cake.

If you haven’t baked with zucchini before it may sound weird. But it adds moisture to baked goods. Resulting in super soft, moist, and delicious cupcakes!

These really are the best cupcakes! If you have Spring or Summer birthday’s in your family these are a guaranteed hit! Spring Fling Cupcakes would also be great for a baby shower, bridal shower, holidays, get-togethers, or other special occasions.

How to Make Spring Fling Cupcakes

1. In a large bowl, beat together zucchini, eggs, sugar, sour cream, coconut oil, lemon juice and zest, and vanilla. Mix until fully incorporated. The mixture may have some coconut oil clumps because of the cold ingredients, but the clumps will melt during baking.
2. In a medium bowl combine the dry ingredients; flour, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients. Stir until just combined, but don’t over mix.
4. Scoop the mixture into the prepared muffin tin. Bake 16-18 minutes until a toothpick comes out mostly clean when poked into the middle of the cupcake. Let cool before frosting.

Whipped Cream Cream Cheese Frosting

• Combine heavy whipping cream and vanilla in a mixing bowl. Whip in a stand mixer or with a hand mixer on medium speed until completely whipped and stiff peaks form (about 2-3 minutes). Transfer mixture to a separate bowl so you can use the mixing bowl for the cream cheese mixture (if using a stand mixer).
• Beat together cream cheese and butter until smooth. Ingredients should be room temperature to ensure a smooth mixture. Add powdered sugar slowly, using stir function or the lowest setting. Once sugar is added, increase speed and beat until light, fluffy, and fully mixed.
• Fold together the whipped cream and cream cheese mixtures until incorporated. Transfer to a piping bag if using.

Assemble the Cupcakes

• Pipe the cupcakes starting from the outside edge and working your way to the center in a spiral motion. Repeat until all of the cupcakes are frosted. I used this Wilton piping bag set for frosting. If you don’t have a piping bag, you can apply the frosting with a Ziploc bag and cut the tip of the bag off or use a spatula.
• Place fruit on the cupcakes by gently pressing each piece of fruit into the frosting. You can play around with it and see how you want it to look. After a couple of cupcakes, I ended up liking the look of the kiwi cut in half, and the mangoes cut in thin cubes.

Variations

• You can use different kinds of fruit for the topping. Mandarin orange slices, raspberries, blackberries, peaches, pineapple, etc. Whatever fruit is available and in season. I would recommend using fruits of different colors to get that pretty colorful effect.

Tips

1. Don’t overmix the cupcake batter or the frosting. Mix just until combined.
2. Make sure your cupcakes are cool before frosting so the frosting holds its shape and doesn’t melt.
3. Option to brush the fruit with an apricot glaze to make the fruit shiny and may help keep the fruit a little longer if you plan on making these ahead of time. Combine apricot preserves or jelly and a little warm water then brush it on the fruit with a pastry brush (I didn’t do this but it does look nice and makes the fruit shiny similar to a fruit tart).
4. They can be made a day in advance. But I recommend making and enjoying them on the same day if possible. The fruit looks the best the same day. However, they are still really good the second day.

Storage

Store in an airtight container in the refrigerator for 3-4 days. If stored at room temperature the frosting may melt slightly and won’t hold its shape as well.

I did a tropical theme for my daughter’s birthday and these Spring Fling Cupcakes were a hit! I added an edible leaf to tie in the tropical theme. These cupcakes really are perfect for so many occasions.

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