Spring gets sweeter with two easy recipes: Carrot cupcake and blueberry crumble bun

HOUSTON – Spring is here, which means outdoor parties, garden gatherings, bridal showers and, of course, Easter celebrations. If you are looking for a little dessert inspiration, now is the perfect time to try something new in the kitchen.

Cookbook author Florence Jackson shares two spring-ready desserts that are as fun to make as they are to serve. From a playful twist on a classic carrot cupcake to a warm, bakery-style blueberry crumble bun, these recipes bring just the right mix of festive and comforting flavors to your table.

Watch Jackson create these seasonal desserts live on Houston Life at 1 p.m.

Keep reading below for the full recipes.

Blueberry Cheesecake Brioche Buns

For the dough

• 4 cups AP flour 
• 1/3 cup sugar 
• 7g instant dry yeast (1 packet)
• 4tbsp unsalted butter, melted and cooled 
• 1 cup warm milk 
• 1 large egg + 1 large egg yolk

For the filling

• 1 Cup cream cheese 
• 1 Cup Blueberries

For the streusel

• 3 tbsp butter
• 1/2 cup AP flour 
• 3 tbsp sugar 

Directions

1. Make the dough by combining the flour, sugar and yeast in a bowl. Add the melted butter, milk and eggs. Then, knead to form a soft dough. Let rise 1-2 hours.
2. Divide the dough into approximately 8 balls. Place across 2 baking sheets and let rise. Meanwhile, make the streusel by mixing the ingredients.
3. Heat the oven to 350F. Create indents in the dough balls with a glass or measuring cup. Scoop a tbsp of cream cheese into each. Top with blueberries and a handful of the streusel mixture. 
4. Bake 20 minutes until golden. 

Carrot Cake Cupcakes (makes 12)

• 1 ¼ cup all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ cup canola oil 
• ½ cup granulated sugar 
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 ½ cups grated peeled carrots, 2 to 3 medium carrots 

For the frosting

• ½ cup (1 stick) salted butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 cups powdered sugar
• 1/2 cup shredded coconut
• 12 large marshmallows 
• Sanding sugar in assorted colors

Directions

1. Preheat the oven to 350F. Line a 12-hole cupcake pan.
2. Whisk together flour, baking soda, cinnamon and ginger. Add in the oil, sugars, vanilla and eggs and whisk until fully combined. Fold in the grated carrots.
3. Scoop into cupcake tray and bake 12-14 minutes. Let it cool.
4. Make the frosting by combining cream cheese, butter and powdered sugar in a large bowl with an electric mixer until the frosting is fluffy. 
5. Spoon the frosting onto the cupcakes. Dip each cupcake into shredded coconut. 
6. Cut marshmallows in half and dip them into colored sugar sand. Place on top of cupcakes to look like bunny ears!

For more sweet inspiration, follow Florence Jackson on social media for even more baking ideas, instagram.com/tasting.thyme.