Spring is here! Spring is here! The rain should be leaving…soon. The sun will come out. The skies will be blue. Baseball will be on TV. Flowers will bloom. And what a better way to celebrate the end of cold, dreary winter and the prospect of sunny days, than with these pretty pink cupcakes.
I actually made these cupcakes for a baby shower that I helped throw a couple of weeks ago. One of my best friends in the whole world is having a baby. A little baby girl if you can’t tell by the pink. It was a second shower so there was less emphasis on the games and more emphasis on cute little baby clothes and food.
Oh the food.
The food is always my favorite part of any event. This was no exception. There was hummus and guacamole. Veggies. Fruit. Chocolate covered cookie dough. Lumpia. And these cupcakes.
I was in charge of a few of the dishes, cupcakes included. After asking the Mommy to be what flavor cupcake she wanted, vanilla, I set out to make the prettiest cupcakes I could. Because frilly cupcakes are fun to make.
And to eat.
And frilly cupcakes filled with strawberry cream cheese? Well, they are just fit for a party.
If you have any leftovers store them in the refrigerator. Remove them about an hour before serving. Enjoy!
Tender, crisp green beans sauteed with loads of fresh garlic and ginger.
Succulent chicken thighs with golden crispy skin topped with a Honey Dijon Balsamic pan sauce.
A delectable no-bake cake with gingersnaps and pumpkin whipped cream. Perfect for fall!
Super moist pumpkin zucchini muffins topped with a crumb topping and studded with chocolate chips.
Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
Bread stuffed with hatch chile butter and three different kinds of cheese. AKA the perfect game day snack!
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.