Even more in busy summer months than the rest of the year, we appreciate baking shortcuts like starting with a box of cake mix. This summer cupcake recipe uses a boxed lemon cake mix and adds fresh berries for all of summer's best flavors in one individually-portioned dessert.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare cake mix according to package directions. Divide batter among prepared cups. In a small bowl toss berries with flour; sprinkle over batter. Bake 20 minutes or until tops are light brown and spring back when lightly touched. Let cool in muffin cups on a wire rack 5 minutes. Remove and cool completely on rack. Spread or pipe frosting onto cupcakes. Top with zest and additional berries. Makes 24 cupcakes.


Buttercream Frosting

In an extra-large bowl beat 1 cup softened butter with a mixer on medium speed 1 to 2 minutes or until creamy. Beat in 1 cup powdered sugar. Add 2 Tbsp. heavy cream, 1 tsp. vanilla, 1/4 tsp. almond extract (optional), and a dash salt; beat on low until combined. Gradually beat in 3 cups powdered sugar just until combined. Beat on medium speed 5 minutes or until fluffy, scraping bowl as needed. Add additional 1 Tbsp. heavy cream; beat on high 1 minute more.

Nutrition Facts

243 calories; total fat 10g; saturated fat 6g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 22mg; sodium 208mg; potassium 32mg; carbohydrates 38g; fiberg; sugar 29g; protein 1g; trans fatty acid 1g; vitamin a 268IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 15mcg; vitamin b12mcg; calcium 37mg; ironmg.