Ingredients

The following ingredients have 4 Servings
  • 1 box of white cake mix
  • + ingredients listed in instruction on the box
  • Blueberry filling:
  • 1 1/4 cups blueberries
  • 2 tsp lemon juice
  • 1/4 cup sugar
  • Strawberry Filling:
  • 1 1/4 cups chopped strawberries
  • 2 tsp lemon juice
  • 1/4 cup sugar
  • Frosting:
  • 2 8 oz packs of cream cheese (softened)
  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • *You will add some blueberry and some strawberry filling from above

Instruction

  • *You can make berry fillings ahead of time or right before starting the cupcakes. If making berries ahead of time, place the fillings in separate jars with a lid and keep in the fridge until ready to use.*
  • In a small sauce pot, over medium heat, combine blueberries, lemon juice, and sugar. Cover and bring to simmer. Take off the lid and let the berries simmer for 7-10 minutes, stirring often.
  • Follow the same process for strawberries. In a small sauce pot, over medium heat, combine strawberries, lemon juice, and sugar. Cover and bring to simmer. Take off the lid and let the berries simmer for 7-10 minutes, stirring often.
  • Puree strawberries and blueberries (separately). Transfer into two separate small jars and set aside until ready to use.
  • Cupcakes:
  • Follow package instruction to prepare the cupcakes.
  • Let cupcakes cool completely.
  • Frosting:
  • Beat butter and cream cheese together, on medium-high speed, until smooth, about 2 minutes.
  • Lower the speed to low and beat in powder sugar and vanilla.
  • Turn up the speed back to medium-high and beat for a couple more minutes, until the frosting is light, smooth and fluffy.
  • Take out half the frosting.
  • Whisk in 1 1/2 Tbsp of blueberry filling to one half and 1 1/2 Tbsp of strawberry filling to another half.
  • Fill two separate piping bags with blueberry and strawberry frosting. Cut off tips about ¼ inch wide and add them, side by side into one piping bag, fitted with a frosting tip. Tie a rubber band on the end of the piping bags to keep the frosting in. (You may need to refill the piping bags a couple of times.)
  • Finishing cupcakes:
  • Using a small cookie dough scoop (or a melon baller), scoop out some of the cupcake on top and then, fill each cupcake hole with a little over a teaspoon of strawberry or blueberry filling.
  • Frost each cupcake with prepared blueberry/strawberry frosting.