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.

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Ingredients

Directions

  • 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.

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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, (6 g saturated fat, 0 g polyunsaturated fat, 3 g monounsaturated fat), 22 mg cholesterol, 208 mg sodium, 38 g carbohydrates, 0 g fiber, 29 g sugar, 1 g protein.

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