Easy Strawberry Lemon Cupcakes

Need a quick cupcake that is not only delicious, but will impress? Try these Easy Strawberry Lemon Cupcakes made with box cake mix, strawberry jam and a simple frosting recipe! Perfect for Spring!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Tonight is my first Troop FRG Meeting as the FRG Leader.  Though out the deployment we had Squadron meetings which I was just an attendee… not running.  So it’s a big night for me!  If you’re not farmiliar with the FRG, it stands for Family Readiness Group.  Basically, the FRG supports the families of the soldiers in the unit.  We provide support in many ways from providing community information and unit information to hosting social events and fundraisers.  We also provide resources for spouses, children and parents of our soldiers.

The picture below was taken earlier this week at the 2/2 CR Volunteer Recognition Reception where all of the lovely ladies here (including me!) were recognized for their service to the unit during our recent deployment. A fabulous group of women doing all kinds of amazing things for the soldiers and their families.  A true honor to be able to know & serve with them.

Fox Troop, 2/2 CR FRG Volunteers 2013-2014

I’ve been the FRG Leader in every unit that Dave has been in since we’ve been married and the first meeting is always a big deal for me.  It’s my introduction to the soldiers and their families and I always like to make a great impression with them! What better way to make a good impress than with cupcakes?

I didn’t want to spend hours on a difficult recipe, so I used a box cake mix for the cupcakes (can’t get much easier than that!), a jar of my favorite strawberry jam for the filling and whipped up a lemon frosting that required little work to make!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

What makes a simple-to-bake cupcake impressive?  Presentation! To make these Strawberry Lemon Cupcakes special, I used yellow quarterfoil grease-proof liners from Sweets & Treats Boutiqe to bake the cupcakes in.  This created a super cute base for the cupcakes, plus it set the color theme for the cupcakes!

Next, I used a Wilton 1M piping tip to pipe the frosting onto the cupcake.  This is my favorite way to decorate the cupcakes with little work but great impact!  Perfect swirls every time with this piping tip. Finally, I sprinkled the top of the cupcakes with sugar balls in yellow.

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

A little bit of work creates a super delicious cupcake!  I’m sure everyone at the meeting will enjoy these tonight!

Happy Baking!

Easy Strawberry Lemon Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1 box Vanilla/White Cake Mix + ingredients on box
Filling
  • 1 jar of your favorite strawberry jam
Lemon Frosting
  • 1 cup unsalted butter, soft
  • 2lbs powdered sugar
  • ½ cup heavy cream (plus up to ¼ cup more)
  • 1 Tbsp lemon extract
  • pinch of salt
  • 2-3 drops Wilton yellow food gel coloring
  • yellow sugar candies, for garnish
Instructions
Cupcakes
  1. Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
  2. Cool completely before filling & frosting.
Filling
  1. Core cooled cupcakes & fill with your favorite strawberry jam.
Lemon Frosting
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until incorporated.
  3. Mix in the lemon extract and half the heavy cream and beat until smooth.
  4. Add the remaining powdered sugar and salt and mix until incorporated.
  5. Beat on high for 30 seconds.
  6. Add the rest of the heavy cream, food gel coloring and beat for 2-3 minutes or until the frosting is light and fluffy. Add more heavy cream if you want a thinner, softer frosting.
  7. Using a Wilton 1M tip attached to a piping bag, fill the bag with frosting then pipe swirls of frosting onto each filled cupcake. Top with yellow sugar candies for garnish.

Peaches n’ Cream Cupcakes

Bloggers helping bloggers. It’s a great thing.  Last month, I had six amazing posts from some super bloggers step in for me here on JavaCupcake while my family transitioned to live without our soldier.   This time… it’s my turn to help out another blogger.

Peaches n' Cream Cupcakes | JavaCupcake.com

Mallory of Total Noms got married this past weekend.  I love weddings.  Maybe, it’s because I never had one… maybe it’s because I love the idea of sharing the love you have for another person openly, in front of everyone who matters to you… professing your commitment to that person.   Everything about that… I love.  So, when Mallory reached out to the blogging community for guest posts on her blog while she went on her honeymoon… I jumped at the chance to help her out!

10lbs of tart mini white peaches | JavaCupcake.com

A couple weeks ago the peaches here in Germany were literally falling from the trees.  There were so many that were ripe for the picking and my friend Mareile did just that.  She brought me a bag of the “extra” peaches that she couldn’t use… the extras equaled about 20lbs worth of peaches.  So… I made a peach crumble pie and I made Peaches n’ Cream Cupcakes.  But, these cupcakes were going to be special, for Mallory and her readers.

So… head on over to Total Noms and check out the Peaches n’ Cream Cupcakes I made for Mallory.  Tell her I sent ya and please, wish her a big CONGRATULATIONS on her marriage!

I can’t wait to see the pictures of your wedding Mallory!!

Peaches n' Cream Cupcakes | JavaCupcake.com

 

Maple Pear Cupcakes

Maple syrup marinated pears bring these spiced cupcakes to the next level by adding an intense amount of flavor!   Oh, and did I mention the roasted pear buttercream? It’s Pure Pear Perfection!

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

I know, it’s not technically Fall yet… but the weather here in Bavaria is telling me it’s time to put the flipflops away and break out the hoodies and Chuck Taylors.   The cloudy skies and cooler temperatures also tell me it’s time to start my Fall baking!

When I think of Fall I typically go for apples… I mean, apples go with everything and everyone loves them.  But… I’ve made them before.  A couple times.

I’m so over apples.

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

So, I’ve moved on to pears!  I love how soft, yet still firm pears are… it’s like they melt in your mouth when you take a bite into them!  So these cupcakes are full of giant chunks of melt-in-your-mouth pear goodness.

Oh, did I mention that those pears got a 2 hour marinade in spices and pure maple syrup first? Ohhhhhhhhhh my! Yes!

Finally, these cupcakes are topped with a roasted pear buttercream.  Yeah… you read that correct. ROASTED PEAR BUTTERCREAM!?!? Oh yeah, I went there.

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Run to the store, get 4 pears and be prepared to have the most pearlicious cupcake ever!

Enjoy!

NOTE: Ok – in an attempt to be completely transparent, I need to confess something about these cupcakes.  After I made them and put the frosting… I ate one.  It was then I realized I should have paired a different frosting with this cake.  Now, don’t get me wrong… this frosting is super yummy! It’s just a bit sweet and too heavy for this cake.  Next time I make this cake… I think I’ll pair it with a light cinnamon whipped cream.  Light, not too sweet but still delicious… a frosting that won’t overpower the deliciousness of the pear cake!

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Cupcakes liners courtesy of Sweets  & Treats Boutique!

Maple Pear Cupcakes
 
Prep time
Cook time
 
Maple syrup marinated pears fill these cupcakes while roasted pear buttercream tops them. Pure Pear Perfection.
Serves: 1 dozen cupcakes
Ingredients
Maple Pear Cupcakes
  • 2 medium pears, peeled, cored & diced (1½ cups diced)
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ cup pure maple syrup (NOT breakfast syrup)
  • 1 Tbsp vanilla
  • 1½ cups cake flour, sifted
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened & cubed
  • ⅓ cup sour cream
  • 2 eggs
  • 1 tsp vanilla
Pear Buttercream
  • 1 medium pear
  • ⅛ tsp nutmeg
  • ⅛ tsp cinnamon
  • 1 Tbsp pure maple syrup (NOT breakfast syrup)
  • 1 Tbsp pure honey
  • 1 cup unsalted butter, room temperature
  • 1 lb + 1 cup powdered sugar, sifted
  • Cooked pears (about 3 Tbsp)
  • heavy cream - to desired consistency
  • ⅛ tsp salt
  • pinch of Green gel food coloring (optional)
  • Thin sliced pear - for garnish
Instructions
Maple Pear Cupcakes
  1. Peel, core and dice the pears and place in an 8x8 dish.
  2. Sprinkle the nutmeg and cinnamon over the pears. Pour the maple syrup and vanilla over pears also. Stir it all together until the pears are well coated.
  3. Sit on the counter, uncovered, for 2 hours. Stir occasionally.
  4. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  5. In the bowl of your stand mixer, sift together the flour, sugar, baking powder and salt. Turn the mixer on low and mix for 30 seconds.
  6. Add the butter, vanilla and sour cream and mix until the flour mixture is no longer wet.
  7. Add the eggs one at a time and mix after each egg until incorporated. Scrape the sides & bottom of the bowl to make sure everything has been mixed.
  8. Fold in the mainating pears and all the juices in the pan.
  9. Fill cupcake liners ¾ full with batter.
  10. Bake for 17-19 minutes or until they are golden brown on top and a toothpick comes out clean.
  11. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Pear Buttercream
  1. Peal, core and dice the pear and place it in a small saute pan over medium heat. Add the cinnamon, nutmeg and honey and mix.
  2. Once the pears begin to soften, press a fork into each piece of pear to break it up. You don't want mushy pears, but soft small pieces.
  3. Reduce heat to low and simmer for 10 minutes, stirring occasionally. You want the sauce to thicken and turn a dark golden caramel color.
  4. Remove from the heat the pears to another bowl to cool. If you're short on time, pop the pears in the fridge to cool for about 15 minutes.
  5. Once the pears have cooled, in the bowl of your stand mixer, cream the butter until smooth.
  6. Add the powdered sugar, one cup at a time and beat until incorporated.
  7. Add the cooked pears and mix in. Scrape the sides of the bowl and beat on high for 1 minute.
  8. One teaspoon at a time, add the heavy cream. Mix well each time you add more. Add enough cream until you reach your desired consistency.
  9. Mix in the salt.
  10. At this time, add the green food coloring. Use just enough to get a light, yet bright green color. This step is optional.
  11. Beat the buttercream on high for 1-2 minutes or until it has become light and fluffy.
  12. If the buttercream is thin, chill in fridge for about 10 minutes before piping.
Assembly
  1. Using a Wilton 1M piping tip fitted on a disposable piping bag, pipe swirls of frosting onto each cupcake.
  2. Top with thin slices of pear for garnish.
Notes
Recipe adapted from Bakingdom's Pear Hazelnut Cupcakes.

Dark Chocolate Banana Cupcakes

I’m super excited to share these Dark Chocolate Banana Cupcakes with you today!  Why, you may be asking?? Well… it’s because these cupcakes are a part of a guest post I wrote for Christi at Love from the Oven.

Dark Chocolate Banana Cupcakes by JavaCupcake.com

These cupcakes are a dark chocolate cake with banana chunks running through the cake… making it so moist.  The frosting is a dark chocolate frosting and instead of milk or cream, I use banana to moisten it.

Chocolate + Banana = YUM!

Make sure you check out the recipe and my entire guest post over at Love From the Oven!  Oh… and while you’re there, make sure to check out all the rest of the amazing treats that Christi comes up with!  She’s one of my biggest inspirations when it comes to blogging!

Cupcake Couture Blog Party:
Strawberry Camo Cupcakes

I am so super excited to announce the launch of the Cupcake Couture Blog Party today! I have teamed up with the owner of Bella Cupcake Couture, Carrie Middlemiss, to bring you this fantastic party.  Cupcakes, party displays, Bella Cupcake Couture and…. A HUGE PRIZE!  So make sure to read the whole post so you don’t miss a thing!!

Cupcake Couture Blog Party! 20 blogs, 20 cupcakes 20 party displays!

Carrie and I, along with 18 other bloggers have created custom cupcakes to coordinate with 20 different Bella Cupcake Couture cupcake wrappers (provided graciously by Carrie – THANK YOU!).  Each blogger then created a display for the cupcakes – but here’s the best part… the displays were made of every day items found in each bloggers home!  No trips to the store for any fancy props.  What that means is that you can recreate all 20 of these cupcakes and party displays by yourself – easily!   Maybe you’ll even be inspired to create a cupcake in Bella Cupcake Couture wrapper and a display all of your own!

Please visit all 20 blogs, read all 20 recipes and check out all 20 party displays!  Links to each party can be found below!

An American Cupcake in London
Bella Cupcake Couture
Chronicles of a Foodie
Crazy for Crust
Creative Food
Cupcakes Take the Cake
Diary of a Mad Hausfrau
Eat Your Heart Out
Haniela’s
Hoosier Homemade
In Katrina’s Kitchen
Inside BruCrew Life
Java Cupcake
Love From the Oven
Make Bake Celebrate
Not Just a Mommy
Sugar Daze
Sugar Swings! Serve Some
The Baked Equation
The Baking Cup
The Decorated Cookie

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

For the party, Carrie sent me her Jolene Pink Camoflague cupcake wrappers for this party.  For the party, Carrie sent me a package of her pink camo wrappers.  Kinda perfect for me since my hubby is in the Army and we’re stationed over here in Germany!  All Army – all the time! hehe I decided to make a strawberry cupcake with strawberry buttercream … both made with fresh strawberry puree.  It’s almost summertime so I thought this flavor would be a perfect choice… plus, the pink matches the wrappers!  Super easy, yet so super delicious!

For the display, I used things I already had at home… didn’t need to run to the store to buy anything.  Although, if I had to purchase any of the items I used, it wouldn’t be that expensive to recreate.

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

Here’s what I used to create the display:

  • Pink vinyl table cover
  • Pottery Barn white cake stand trimmed with 1 1/2 inch pink ribbon
  • Martha Stewart white rectangle platter trimmed with 1 1/2 inch pink ribbom
  • Pink tissue paper pom pom (watch this tutorial to learn how!) – hung from the wall
  • Pink curling ribbon – curled & hung from the wall
  • Cupcakes adorned with Bella Cupcake Couture Pink Camo cupcake wrappers
  • Army helmet, patrol cap and toy Stryker (You can go to any Military surplus store to look for similar items.  Also, any military toy truck would work!)

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

This display was super simple to put together and I think the addition of the ACU Army equipment really makes the pink POP!  And don’t worry if you don’t have access to an Army helmet or patrol hat – just use whatever your kids have already!  Got boys?  Use their Army trucks in the display!  Live near a military surplus store?  Run inside there and get some cheap ACU Army gear to put on your table.  No need to spend lots of money.

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

The pink curling ribbon I had in my stash of ribbon already and I think it added some texture and color to the back drop of the display.  The pom pom and the curls added much needed height to the entire display.

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

The cupcakes are a super yummy strawberry cupcake topped with strawberry buttercream and more fresh berries.  YUMMMMMMMMOOOO!  Seriously.  This is THE perfect strawberry cupcake.  Everyone who ate one RAVED about it.  This recipe makes 3 dozen cupcakes, so you could easily turn it into a cake with 3 8in layers or 2 9in layers.  Om nom nom nom

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

Fresh Strawberry Cupcakes with Strawberry Buttercream
 
Cook time
 
Fresh strawberries macerated in honey and sugar are used in the cupcakes and frosting for these super sweet summer treat!
Serves: 3 dozen cupcakes
Ingredients
Strawberry Puree
  • 3 cups fresh strawberries, diced
  • ¼ cup honey
  • 2-3 Tbsp sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
Strawberry Cupcakes
  • 3¾ cups cake flour
  • 1½ tsp baking soda
  • ¾ salt
  • ½ cup buttermilk
  • ¼ + 2 Tbsp cup vegetable oil
  • 1 tsp almond extract
  • seeds of 1 vanilla bean
  • 12 Tbsp unsalted butter, room temperature
  • 2½ cups sugar
  • 3 eggs, beaten
  • 1½ cups strawberry puree
  • pink food coloring (Wilton Gel - Pink) - optional
Strawberry Buttercream
  • 3 sticks (1½ cups) unsalted butter, room temperature
  • 3 lbs powdered sugar, sifted
  • ½ cup strawberry puree
  • 1 tsp strawberry extract
  • ½ cup heavy cream
  • ⅛ tsp salt
Instructions
Strawberry puree
  1. In a medium bowl, drizzle up to ½ cup of honey over the top of the chopped strawberries. Add the sugar, vanilla and salt. Mix with a rubber spatula until the strawberries are completely coated.
  2. Let sit at room temperature for 1-2 hours. You want the sugars to get into the berries to create a delicious syrup.
  3. Puree in a food processor or blender until smooth.
Strawberry Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pans with liners.
  2. In a medium bowl, sift flour, salt and baking soda and set aside.
  3. In a measuring cup, measure out the buttermilk, oil and almond extract.
  4. In the bowl of your stand mixer, press the vanilla bean seeds into the sugar using the back of your spatula. This will release the oils in the seeds into the sugar.
  5. Add the butter and cream with the vanilla sugar for 1 minute with the mixer on high.
  6. Add the beaten eggs in three parts. Scrape the bowl and mix for 30 seconds after each addition.
  7. Add the buttermilk and oil mixture. Scrape the sides of the bowl and mix until completely incorporated.
  8. Fold in the flour using a rubber spatula until no more white can be seen. DO NOT OVER MIX.
  9. Add the strawberry puree and fold until combined.
  10. Add a few drops of food coloring to amp up the pink color - this is optional.
  11. Fill cupcake liners ½-2/3 full. Bake for 17-19 minutes.
  12. Remove from oven and allow to cool in the pans for 5 minutes before removing to a wire rack to cool completely before frosting.
Strawberry Buttercream
  1. In the bowl of your stand mixer, cream the butter.
  2. Add the sifted powdered sugar 1-2 cups at a time and beat on high until smooth after each addition. If the frosting gets too hard to mix, add a the extract and a few tablespoons of the strawberry puree.
  3. Once all the sugar has been added, add the extract (if you didn't already), salt and the strawberry puree and mix until combined.
  4. Add up to ½ cup heavy cream until you reach your desired consistency. This will vary on the humidity and temperature you're living in.
  5. Beat frosting on high for 2-3 minutes or until light and fluffy.
Assembly
  1. Using a Wilton 1M piping tip, pipe swirls of frosting onto each cupcake.
  2. Top with sprinkles and slices of fresh strawberries.
  3. Set each cupcake in a Pink Camo Cupcake Wrapper from Bella Cupcake Couture

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

There were just so many amazing photos of these cupcakes that I just can’t help but share so many with you here! I mean…. how cute are these… really!!?

Cupcake Couture Blog Party - Strawberry Camo Cupcakes by JavaCupcake.com

I can’t decide what I’m more excited about…. the awesome cupcake wrappers from Bella Cupcake Couture, the strawberry cupcakes & the pink camo Army display or the fact that I’m giving away a Prize Pack worth $565!!!!!

Cupcake Couture Blog Party Prize Pack - a $565 value!

Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Bella Cupcake Couture
Cupcake Stand
Java Cupcake
Lil’ Punkin Creations
Sweets & Treats Boutique

To enter to WIN this Prize Pack, simply fill out the entry form below.

Contest opens 21May13 at 0700 PST and closes 27May13 at 2359 PST. One winner will be chosen and announced within 24 hours of the contest ending. Winner will be contacted via email to claim their prize.

This contest is open to residents of the USA and Europe only.

a Rafflecopter giveaway

White Velvet Blueberry Cupcakes & My 4th Blogerversary!

White Velvet Blueberry Cupcakes by JavaCupcake.com

One of my goals of the New Year was to get off the couch and get a life.  Ha! With that said… I may have over done myself just a little bit.  My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!

Better late than never, right?

Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes.  The original idea for these came from the liners.  I took a trip to the IKEA in Regensburg to get a new coffee table for my living room.  My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans.  If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes.  Unfortunately, they don’t have much of a selection in the liner department.  I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes.  The blue and purple in the liners are really what inspired the flavors of this cupcake!

My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way.  So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM!  They turned out super delish and the blueberry compote is TO DIE FOR!

But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake!  It’s been an AMAZING journey so for that’s brought me so much joy!  I can’t believe the connections it has made me both professionally and personally.  THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years!  My readers are really truly amazing!!

Here’s to another great year of blogging!!

Enjoy!

White Velvet Blueberry Cupcakes by JavaCupcake.com

White Velvet Blueberry Cupcakes
 
Serves: 18 cupcakes
Ingredients
White Velvet Cupcakes
  • 3 egg whites
  • ¼ cup milk
  • 1 tsp vanilla
  • 2⅓ cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 9 Tbsp unsalted butter, room temperature & cubed
  • ½ cup milk
  • 1 tsp vinegar
Blueberry Compote
  • Use THIS RECIPE
  • Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don't need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
Blueberry Frosting
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1lb powdered sugar
  • 3 Tbsp blueberry syrup from the compote
  • 1 Tbsp heavy cream
  • ⅛ tsp salt
  • Wilton food dye gel in purple (optional)
  • Purple and blue sugar sprinkles
  • Fresh blueberries for garnish
Instructions
White Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a small bowl, whisk together the egg whites, vanilla and ¼ cup milk.
  3. In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
  4. Add the cubed butter and ½ cup milk and mix on medium speed for 1 minute.
  5. Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
  6. Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
  7. Fill cupcake liners ¾ full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core out the center of each cupcake and fill with blueberry compote.
Blueberry Frosting
  1. Cream together the butter and shortening.
  2. Beat in the powdered sugar until smooth.
  3. Add the blueberry syrup, heavy cream and salt and mix until combined.
  4. Scrape the sides of the bowl and mix frosting on high until light and fluffy.
  5. OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
  6. Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish

Lemoncino Raspberry Cupcakes

Lemoncello.  Oh, how I love you.  You’re tart and delicious and are perfect in my cupcakes.  I’ve been looking all around Germany for Lemoncello liqour, but have failed to find any.  Yes, I know I could make my own (thank you to many readers who suggested it to me!), but I just don’t have the patience to wait until it’s ready.  I wanted to bake with this delicious liquor ASAP!

While in Italy, I finally found a lemon liquor called Lemoncino and of course brought home a big huge bottle of it.  I haven’t even been home for a week and I’ve already come up with the most delicious use for this liqour… cupcakes.  Yup, of course… a Lemoncino cupcake paired with a raspberry buttercream.  Those two things sound delicious enough by themselves… but you know me, I can’t go simple.  I go big.  Always.

I made candied lemon zest to go on top.  Yeah, I did it.  Candied. Lemon. Zest.  (You can see how I made the zest HERE.) And with that lemon zest is a fresh red, ripe, local German raspberry.  I had my Dad try these cupcakes last night…. he didn’t even make it out of the kitchen before the cupcake was in his belly.  Four bites and it was gone!  I’m thinking he liked it.

I think this is my new favorite summer cupcake.  It really is a perfect combination of sweet and tart with the lemon and raspberry!

5 from 1 reviews
Lemoncino Raspberry Cupcakes
 
Prep time
Cook time
 
Perfect summertime treat combining two classic flavors, lemon and raspberry.
Serves: 12 cupcakes
Ingredients
Lemoncino Cupcakes
  • 1 cup flour + 2 Tbsp corn starch
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ⅔ cup buttermilk
  • 2 large egg whites
  • Zest of one lemon
  • ¾ cup sugar
  • 4 Tbsp unsalted butter, room temperature
  • ¼ cup Lemoncino liquor (Lemoncello works too or any lemon liquor you have)
Raspberry Syrup
  • ½ cup frozen or fresh raspberries
  • 2 Tbsp sugar
  • Juice of one lemon
Raspberry Buttercream
  • ½ cup unsalted butter, room temperature
  • 4 Tbsp vegetable shortening (you could use butter instead, but the shortening adds stability)
  • 1lb powdered sugar
  • Raspberry syrup
  • ⅛ tsp salt
  • 2-3 Tbsp heavy cream
Instructions
Lemoncino Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, corn starch, baking powder and salt at least three times. Set aside.
  3. In a measuring cup that pours, measure out the milk. Add the egg whites and whisk together. Set aside.
  4. In the bowl of a stand mixer, press the sugar into the zest of the lemon until it's fluffy and full of flavor. Add the butter and mix together on high until smooth.
  5. Add the Lemoncino to the butter and sugar and continue to mix on high until it lightens in color, about 4 minutes. You really want these ingredients to cream together well.
  6. Add the flour and the milk alternating, beginning and ending with the flour. Mix until just combined after each addition. Scrape the sides of the bowl to make sure all the flour has been incorporated. Mix 20 seconds on medium speed. Do not overmix!
  7. Divide batter between 12 cupcake cups filling them about ⅔ full.
  8. Bake for 17-19 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
  10. NOTE: While these are baking would be a perfect time to make the raspberry syrup for your buttercream!
Raspberry Syrup
  1. In a small pot, combine the berries, sugar and lemon.
  2. Heat until simmering, breaking up the berries with a wooden spoon.
  3. Simmer for about 7 minutes until the syrup thickens.
  4. Pour through a strainer to remove the seeds.
  5. Set aside remaining syrup to cool.
Raspberry Buttercream
  1. In the bowl of an electric mixer, cream together the shortening and butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Add all the raspberry syrup you made earlier to the butter and sugar and beat until smooth.
  4. Add 2-3 Tbsp of heavy cream until you get your desired consistency.
  5. Beat on high for 3-4 minutes or until the buttercream has lightened in color and is fluffy and smooth.
Assembly
  1. Using a large round tip, pipe circles of buttercream on top of each cupcake.
  2. Top with candied lemon zest (recipe can be found HERE) and a fresh raspberry.

Blood Orange Candy Corn Cupcakes

Inspired by the candy with the same name, these Blood Orange Candy Corn Cupcakes would make a delicious Halloween treat!

Blood Orange Candy Corn Cupcakes | JavaCupcake.com

You may have read about the Graveyard cupcakes I made for the Fall Festival at my husband’s work.  Well, I also wanted to make candy corn cupcakes.  The first batch I made I knew I screwed up.  I told myself… hey, there’s citrus in these cupcakes, CHANGE THE RATIO OF BAKING POWDER.  Did I listen to myself?  No.  I also didn’t listen to myself when I KNEW I had over mixed the cupcakes when adding the food coloring.  BAD BAKER!

Are you wondering how my errors screwed up my cupcakes?  Well, to begin with they sunk in the middle.  They also overflowed the edges AND their texture was too light and crumbly for my taste.  Not a good combo for a cupcake.

Blood Orange Candy Corn Cupcakes | JavaCupcake.com

So this morning I decided to have a second try at them and fixed my errors.  I omitted the baking soda and added more baking powder (this helps combat the acidity of the citrus) and I also added the coloring BEFORE I mixed in the flour.  This allowed me to fold in the flour just until combined, making the perfect cupcake consistency!

These cupcakes are “Blood Orange” Candy Corn cupcakes because I’m using flavored candy corns.  My best friend sent them to me…. Blood Orange Candy Corns.  Unfortunately, my store didnt’ have any blood oranges, so I used a naval orange.  :)   I’d suggest using an actual blood orange if you can!

Blood Orange Candy Corn Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Blood Orange Candy Corn Cupcakes
  • zest of ½ a large Blood orange (I used a Naval orange - read above)
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 eggs
  • 1 tsp orange extract
  • juice of ½ a large Blood orange (I used a Naval orange - read above)
  • 2 cups cake flour
  • (to make cake flour, measure AP flour, remove 4 tbsp and add 4tbsp corn starch. sift together 2-3 times)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup sour cream
  • ½ cup milk
  • Yellow Gel food coloring
Orange Buttercream
  • Orange Buttercream
  • 12 tbsp unsalted butter, room temperature
  • 1.5 lbs (about 6-7 cups) powdered sugar, sifted
  • ¼-1/2 cup heavy cream
  • 3-4 tbsp fresh sqeezed orange juice, strained
  • 1 tsp orange extract
  • ¼ tsp salt
  • Orange Food Gel food coloring
  • Blood Orange Candy Corns - for garnish
Instructions
Blood Orange Candy Corn Cupcakes
  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. In a medium bowl, combine the orange zest and sugar. Press the back of a spatula into the sugar and zest, releasing the oils from the zest into the sugar. Keep doing this until sugar becomes fluffy and fragrant.
  3. Sift together the cake flour, baking powder and salt in a medium bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and orange sugar.
  5. Add the eggs one at a time, scrape the sides of the bowl and beat on high for 2 minutes.
  6. Mix in the sour cream, orange extract and orange juice.
  7. Add the food coloring and mix until there are no streaks of white batter left.
  8. Fold in the flour in three parts, alternating with the milk. Mix ONLY UNTIL JUST COMBINED. Do not over mix!
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
Orange Buttercream
  1. Cream the butter.
  2. One cup at a time, add the powdered sugar and beat until smooth. Between each of addition, add the orange juice and extract.
  3. Once all the sugar has been added, add the heavy cream until you get your desired consistency.
  4. Add the salt and mix until combined. Remember to scrape the sides of the bowl.
  5. Remove ⅓ of the white frosting.
  6. Add orange gel food coloring to remaining ⅔ of the frosting and mix until no more white streaks are left.
Assembly
  1. Pipe a large swirl of orange frosting on top of the cupcake.
  2. Place a small dollop of white frosting in the center of the orange frosting.
  3. Garnish with a Blood Orange Candy Corn.