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!
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.
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!
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.
A little bit of work creates a super delicious cupcake! I’m sure everyone at the meeting will enjoy these tonight!
Easy Strawberry Lemon Cupcakes
Yield: 2 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1 box Vanilla/White Cake Mix + ingredients on box
1 jar of your favorite strawberry jam
1 cup unsalted butter, soft
2lbs powdered sugar
1/2 cup heavy cream (plus up to 1/4 cup more)
1 Tbsp lemon extract
pinch of salt
2-3 drops Wilton yellow food gel coloring
yellow sugar candies, for garnish
Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
Cool completely before filling & frosting.
Core cooled cupcakes & fill with your favorite strawberry jam.
In the bowl of your stand mixer, cream the butter until smooth.
Add half the powdered sugar and mix until incorporated.
Mix in the lemon extract and half the heavy cream and beat until smooth.
Add the remaining powdered sugar and salt and mix until incorporated.
Beat on high for 30 seconds.
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.
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.
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.
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!
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.
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!
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.
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.
Run to the store, get 4 pears and be prepared to have the most pearlicious cupcake ever!
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!
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.
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.
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!!
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!
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.
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
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!)
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.
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.
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
Fresh Strawberry Cupcakes with Strawberry Buttercream
Yield: 3 dozen cupcakes
Prep Time: 2 hours
Cook Time: 18 minutes
Total Time: 2 hours18 minutes
Fresh strawberries macerated in honey and sugar are used in the cupcakes and frosting for these super sweet summer treat!
3 cups fresh strawberries, diced
1/4 cup honey
2-3 Tbsp sugar
1 Tbsp vanilla extract
pinch of salt
3 3/4 cups cake flour
1 1/2 tsp baking soda
1/2 cup buttermilk
1/4 + 2 Tbsp cup vegetable oil
1 tsp almond extract
seeds of 1 vanilla bean
12 Tbsp unsalted butter, room temperature
2 1/2 cups sugar
3 eggs, beaten
1 1/2 cups strawberry puree
pink food coloring (Wilton Gel - Pink) - optional
3 sticks (1 1/2 cups) unsalted butter, room temperature
3 lbs powdered sugar, sifted
1/2 cup strawberry puree
1 tsp strawberry extract
1/2 cup heavy cream
1/8 tsp salt
In a medium bowl, drizzle up to 1/2 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.
Let sit at room temperature for 1-2 hours. You want the sugars to get into the berries to create a delicious syrup.
Puree in a food processor or blender until smooth.
Preheat oven to 350 F degrees and line cupcake pans with liners.
In a medium bowl, sift flour, salt and baking soda and set aside.
In a measuring cup, measure out the buttermilk, oil and almond extract.
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.
Add the butter and cream with the vanilla sugar for 1 minute with the mixer on high.
Add the beaten eggs in three parts. Scrape the bowl and mix for 30 seconds after each addition.
Add the buttermilk and oil mixture. Scrape the sides of the bowl and mix until completely incorporated.
Fold in the flour using a rubber spatula until no more white can be seen. DO NOT OVER MIX.
Add the strawberry puree and fold until combined.
Add a few drops of food coloring to amp up the pink color - this is optional.
Fill cupcake liners 1/2-2/3 full. Bake for 17-19 minutes.
Remove from oven and allow to cool in the pans for 5 minutes before removing to a wire rack to cool completely before frosting.
In the bowl of your stand mixer, cream the butter.
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.
Once all the sugar has been added, add the extract (if you didn't already), salt and the strawberry puree and mix until combined.
Add up to 1/2 cup heavy cream until you reach your desired consistency. This will vary on the humidity and temperature you're living in.
Beat frosting on high for 2-3 minutes or until light and fluffy.
Using a Wilton 1M piping tip, pipe swirls of frosting onto each cupcake.
Top with sprinkles and slices of fresh strawberries.
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!!?
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!!!!!
Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!
To enter to WIN this Prize Pack, simply fill out the entry form below. –CONTEST OVER–
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.
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!!
White Velvet Blueberry Cupcakes
Yield: 18 cupcakes
White Velvet Cupcakes
3 egg whites
1/4 cup milk
1 tsp vanilla
2 1/3 cups flour
1 cup sugar
1 Tbsp baking powder
1/4 tsp salt
9 Tbsp unsalted butter, room temperature & cubed
1/2 cup milk
1 tsp vinegar
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.
1/2 cup unsalted butter, room temperature
1/4 cup shortening
1lb powdered sugar
3 Tbsp blueberry syrup from the compote
1 Tbsp heavy cream
1/8 tsp salt
Wilton food dye gel in purple (optional)
Purple and blue sugar sprinkles
Fresh blueberries for garnish
White Velvet Cupcakes
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a small bowl, whisk together the egg whites, vanilla and 1/4 cup milk.
In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
Add the cubed butter and 1/2 cup milk and mix on medium speed for 1 minute.
Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
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.
Fill cupcake liners 3/4 full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Core out the center of each cupcake and fill with blueberry compote.
Cream together the butter and shortening.
Beat in the powdered sugar until smooth.
Add the blueberry syrup, heavy cream and salt and mix until combined.
Scrape the sides of the bowl and mix frosting on high until light and fluffy.
OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish