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)