Words can’t describe how infatuated I’ve been with this flavor combination this summer. Since large cartons of blueberries have been on sale at the grocery store, I found myself with a freezer full of them needing to be turned into something delicious. What could be better than a lemon blueberry cupcake, with blueberry filling and lemon frosting? Nothing. That’s what.
In my typical half box/half homemade fashion I searched for a recipe that would be easy but tasty. I settled on a modified box mix recipe on Better Crocker‘s website for the cake and frosting, and a filling recipe from Mother Thyme‘s blog.
The box mix recipe intrigued me because it called for the addition of cream cheese in the batter, which isn’t something I’ve done yet. This made the cake really moist and a little more dense which worked well with the addition of the fresh blueberries.
Putting a filling inside of a cupcake was a first for me, so I proceeded with Crusader Jenn’s and Crusader Elisa’s method of using a grapefruit knife to cut out the un-needed cake, which ended up working really well. Recently, my sweet husband gave me a new baking gadget specifically for filling cupcakes, called a cake plunger. I’m really curious to see how it works and if it saves on time and/or gives just as good (or better) results than the grapefruit knife.
When it came time to add the blueberry filling to the cupcakes, I decided that the scrumptious mixture needed to be a bit smoother than the recipe produced, so I pureed it to get the texture I was looking for. After pureeing it, the filling was perfect.
Unlike Jenn and Elisa’s technique of using a small spoon to add the filling to the cupcakes, I decided to use a piping bag. The spoon seemed like it would be way too time consuming and messy, and I’ve seen bakers all over the internet use a piping bag, so I decided that was the way to go.
I’m so glad I decided to go that route. The cupcakes were filled in no time, and it was a totally mess-free and fuss-free process.
For the lemon frosting, I added cream cheese to the recipe I found on Betty Crocker’s website. The cream cheese helped to cut the tartness of the lemon and add another dimension that complemented both the lemon and blueberry flavors well.
After the cupcakes were baked and frosted, I split the batch of 24 in half and decorated some with just a simple single blueberry and the other half with a fun beach theme inspired by Party Pinching‘s Pez Flip Flops. I knew that I would be using the beachy ones for the Westminster Cupcake Picnic and wanted them to be extra awesome.
Super fabulous (or at least pretty cool…) summer beach decoration:
For these cupcakes I started by dipping the frosted cupcake in blue sugar crystals to act as the water. The flips flops were as easy as adhering flower shaped sprinkles to a Pez candy with melted white chocolate. Then, for the beach balls, I used large candy buttons which I had randomly purchased a couple weeks prior at my local dollar store and applied white chocolate and red candy melts to create the alternating colors.
Unfortunately the cream cheese frosting was having a little bit of trouble holding up in the warm weather, so some items shifted around a little bit, but overall I achieved the look I was going for and everyone at the picnic seemed to enjoy both the decorations and the flavor. I would definitely say these were a big hit!
– Posted by Cupcake Crusader, Stacy (Baltimore, MD)
Wow, I really love reading your post! Always had a good time viewing your lovely bakes! =)
Thanks! So glad you enjoy our recipe reviews! 🙂
YUM!!!! and SO cute! Love how piped that in without making a mess. I make SUCH a mess when I bake. Speaking of, I better go clean up from my cupcake bakind adventure. Party Pinching is a friend of mine and such a doll. She is just the most creative candy diva! Great twist on her Pez flip flops. Love yours!
Tiffany, I can totally relate to you about making a mess. Whether I’m cooking or baking I have frosting or sauce spots all over the stove and counters. The piping bag for the filling was the neatest I’ve been in a long time. 😉 I believe I found Party Pinching becuase of you and love all her neat creations! She constantly has me saying, “Why didn’t I think of that?”
Beantown Baker (http://www.beantownbaker.com/2010/03/irish-car-bomb-cupcakes.html) recommends using an apple corer for cupcakes that you’re filling and I second that. I think the only downside is the size of hole is smaller than you might get with a knife, but the cake comes out quickly and easily.
I might need to tell Jenn or Elisa about that technique (since I now have my fancy cake plunger… unless it doesn’t work well…). Thanks for that tip!
Hey I have a tip for you. Instead of using a grapefruit knife, use an apple corer. I use that religiously to get my holes for the cupcakes. It allows you to cut the same size hole everytime. I too use my piping bags for fillings. Less mess!
Hey Joel! That’s what Rachel (above) suggested. I’m going to tell Elisa and Jenn about that, but I don’t have an apple corer but I do have a new fancy cake plunger which I’m going to try. It seems to basically do what the apple corer does, but I won’t need to go buy another kitchen gadget. 😉
Hi! Just wanted to let you know that I love your blog, so I nominated it for a few awards =D http://agastronomescloset.wordpress.com/2012/08/17/why-thank-you/
Wow thanks! This is so awesome and totally appreciated! I think I might do what you did and do one post for them all. Thank you again!
Yeah, even this one post was really a hassle, so I can’t imagine doing them separately =D