Happy 4th of July!! Here is a little and simple cupcake recipe. It’s nothing fancy and its super cute for a Independence day get together…or any get together. Personally I enjoy cake mix boxes, it’s easy and fast to make and most of the times I can’t taste the difference between homemade and cake mix boxes. The cream cheese frosting is actually my favorite frosting to make because it is absolutely delicious and the berry compote is awesome to have around as a topping for basically anything. Seriously try this recipe for a summer day!
I will have individual posts for cream cheese frosting and berry compote.
Yield: 24 cupcakes Total Time: 2+ hour
- 1 Red Velvet Cake Mix Box
- 8 oz Cream Cheese (Softened)
- 1/2 cup Butter (Softened)
- 3 cups Powdered Sugar
- 1/2 tsp. Vanilla extract
- 3 cups Frozen Berries Mix
- 1/4 cup Sugar
- 4 Tbsp. Water
Mix and bake red velvet cupcake batter according to package direction.
Once baked, set to the side and allow to cool completely.
*You can place in fridge if you’re on a time crunch to cool faster.
In a cold bowl, mix cream cheese, butter, vanilla extract and powdered sugar until well combined and thick.
Place in the refrigerator until ready to use.
In a small to medium sauce pan add frozen berries, sugar and water, bring to a simmer.
*Set to the side and allow to cool down completely. Place in fridge to cool faster.
Add cream cheese in a piping bag (or zip-lock bag) cut the tip and frost cupcakes to your liking.
Add cooled berry compote on top of each cupcake.
If not serving soon after frosting, place in refrigerator until ready to serve to prevent from the cream cheese to melt. Enjoy!