Usually when the summer heats up I bow out of the kitchen or take a lot of shortcuts, but this season has been quite the opposite. From cakes and cupcakes to jams, jellies, and pickles, as well as many a lovely supper our kitchen has been quite busy!
One of the most delicious things to leave my kitchen was cupcakes frosted with cream cheese icing. While quite tasty, I will admit they were a challenge with all this Southern heat! Cream cheese is not a fan of heat at all.
I actually cheated when making the cupcakes by using a box mix. When I resort to box mixes Duncan Hines Butter recipe is my favorite. I use a full stick of butter for each box and it makes for deliciously light cupcakes that are normally devoured. Top with cream cheese icing and you have an easy summer delight everyone will love!
Ingredients for the icing include cream cheese (use the full fat stuff for best results), a stick of real butter, vanilla extract, powdered sugar. I’m a firm believer in using quality products to maximize flavor, so go for the grass fed butter and a reputable brand of vanilla!
The icing is quite simple to whip up. First, I blend the butter and cream cheese together until smooth, then add the vanilla and combine. Gradually add the powdered sugar and mix until all ingredients are blended well. Due to the heat, I usually refrigerate my icing about 30 minutes before putting it into a bag to pipe.
You can grab the entire recipe and instructions for the Cream Cheese Icing here.
Since one box of Duncan Hines cake mix generally makes 24-30 cupcakes, I double this easy cream cheese icing in order to make decorative swirls on top.
After your cupcakes are iced, dress them up with fresh berries or colorful sprinkles that fit your special occasion.
I love simple, and these cupcakes combine both the ease of a boxed cake mix and the flavor of homemade cream cheese icing will have your guests thinking you’ve spent HOURS on dessert!