Can someone please tell me how this summer flew by so quickly?? It’s so true that the older you get, the faster time goes. I don’t like it one bit! The only solace I find is that with the end of summer comes the arrival of Fall, which means an entirely new palette of flavors to work with. Not to mention all the holidays I will be baking for. When I think of Fall I think of carrot cake, and spice cake, and oatmeal cookies, and all sorts of “feel-good” homemade treats. While I am excited to start baking new flavors of the season, I am sad that I have to say goodbye to the whims of summer fun.
I created this recipe for Lemon Berry cupcakes because to me, it truly represents all things summer. Enjoy the recipe!
Lemon Cupcakes (the quick version)
1 Box of Duncan Hines Lemon Supreme Cake Mix
1/3 cup of vegetable oil
1 1/3 cup of water
1 tsp. Vanilla extract
(**For 100% homemade cupcakes, I enjoy this lemon cake recipe:
- Prepare the batter according to the directions on the back of the box.
- Add 1 tsp of vanilla to the batter, mix well
- Add ¼ cup of lemon juice
- Add lemon zest of one medium size lemon
- Mix all ingredients together and pour into baking cups.
- Bake as directed on the box.
1 box of strawberries (at least 15 strawberries)
1 bog of blueberries (2 ½ cups)
3 cups of sugar
¼ cup of cornstarch
- Wash the berries
- Cut the strawberries
- Place berries in a bowl and mash them together (I used a potato masher)
- Pour berries into a pan and add 3 cups of sugar.
- Stir until combined
- Let boil (stirring occasionally) for 7-10 minutes until it starts to thicken.
- Turn to low heat and add cornstarch (be sure to add the cornstarch to cold water before adding it to the hot mixture – reference the directions on the side of the cornstarch box)
- Remove from heat, let cool completely
Cream Cheese Frosting
- 1 cup (2 sticks) butter, softened
- 2 packages (8 oz. each) cream cheese, softened
- 8 cups sifted confectioners’ sugar (about 2 lbs.)
- 2 tablespoons milk
Makes: About 5 1/2 cups of icing.
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
Now, for the fun part! Use an apple corer (or a small knife) to carve out little holes in each cupcake – don’t throw away the part of the cupcake you remove, you will need to use it to fill the hole once the filling has been inserted.
Once you have a hole in each cupcake, fill the cupcake with berry filling. It is easiest to put the filling in a piping bag (a Ziploc bag will work too). Be sure you don’t overfill the cupcakes. Once filled – cover the hole with the piece of cupcake you removed.
Pipe cream-cheese frosting on the cupcake and decorate as desired.
Cupcakes should be refrigerated.
Enjoy!! Till Next time, stay sweet. xoxo