Recipes, Sweet

August 29, 2018

Berries n’ Cream Cupcakes

Today I am sharing the *EASIEST* recipe for my light and fluffy, Berries n’ Cream Cupcakes. Have a crew coming into town this weekend? Headed to a Labor Day Weekend BBQ and have no clue what to bring? Rather spend more time at the beach than in your kitchen this weekend? Then this recipe is for you.

Whenever possible, I do like to make most of my cakes and cupcakes from scratch. But guess what… I’m human and let’s face it – we’re all busy! I mentioned this in my previous post, but with planning this wedding, I’ve been even more busy. Here’s the deal, that is OK. It’s totally acceptable to cut corners when it comes to cooking an entertaining, and not feel guilty about it. These days there are so many great mixes out there, so why not use them. One of my favorite is by Miss Jones. I buy it at Whole Foods, but you can buy it on Amazon or stores like Target. It’s free of yucky ingredients and tastes exactly like homemade cake. These mixes save a lot of time, which leaves more time for the beach, pool, etc. I do make my own frosting (see recipe below) because I’ve yet to find a store bought brand I like.

We’re headed to Nantucket tomorrow for my Grandparent’s 60th Anniversary! How exciting is that? The entire Shapiro family is getting together to celebrate, with a weekend filled with activities. I’ve been helping my grandmother plan the event all summer and I know it will be pretty spectacular. What are your Labor Day Weekend plans? Share in the comment section below – I’d love to hear about them.




Cream Cheese Frosting: 

  • 1 pound (4 cups) of Powdered Sugar
  • 1/2 cup Butter
  • 8 oz. Cream Cheese
  • 3 teaspoons of vanilla extract


  • 1/2 cup of raspberry jam
  • Raspberries
  • Blueberries
  • Strawberries, sliced small
  • Clear sugar sprinkles



  1. Cook cupcakes according to package directions. Allow to cool completely.
  2. Using a butter knife scoop out a very small portion of top of cupcake. Fill with about 1/2 tsp of jam. Place scooped out cake back into cupcake. I know it’s tempting to eat this part but try not to! If you don’t place this little piece of cake back on top your frosting may fall.
  3. Make your frosting. Beat cream cheese, butter and vanilla in a mixer until blended. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
  4. Frost cupcakes, top with berries, and sprinkle with sugar sprinkles.

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