- Yield: about 24 cupcakes
- Category: Cupcakes
Ingredients
- 1 box white cake mix
- 1 cup whole milk
- 1/4 cup plum juice (about 1 large plum)
- 1/3 cup sour cream
- 2 tablespoons vegetable oil
- 3 large eggs
Filling
- 4 ounces cream cheese
- 2 1/2 tablespoons sugar
- 2 tablespoons heavy whipping cream
- 1 large plum, peeled, pitted and chopped
Frosting
- 1 cup butter
- 4 cups powdered sugar
- 1/4 cup raspberries
- 1/2 large plumb
- 1/4 cup blueberries
Topping
- large granulated sugar for topping if desired
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Prepare the plum for the cake mix. To do so chop it and place it in a food processor and puree. Then remove the puree and press through a fine mesh sieve with a rubber spatula to separate the skin from the juice. Then put the juice aside for the cake mix.
- In a large bowl combine cake mix, whole milk, plum juice, sour cream, vegetable oil, and eggs. Mix on medium speed for two minutes. Scoop into cupcake liners about 2/3 full and bake for 14-16 minutes until toothpick comes up clean from the center.
- While the cupcakes are baking prepare the cheesecake filling. In a small to medium bowl whip the cream cheese and sugar until light and fluffy.
- In a separate bowl beat the heavy whipping cream on high speed until stiff peaks form. Then fold the whipped cream into the cream cheese filling mixture until combined. Hand mix with a spoon if needed, but do not over mix. Then fold in the chopped plum with a spatula. Set aside to use later.
- After cupcakes have cooled a bit, remove the core in the middle of the cupcake almost all the way down to the bottom. I use a cupcake corer, but you can just cut them out as well.
- Using a small spoon, scoop the filling into the center of the cored cupcakes until full. Smooth over the top with the back of the spoon.
- Begin to prepare the frosting. First place the plum (chopped and pitted), raspberries, and blueberries into a food processor and process until pureed well. Then send the pureed fruit through a fine mesh sieve and press with a spatula to separate all the raspberry seeds and fruit skin from the juice. Place the strained puree aside for the frosting.
- Next, prepare the frosting. Cream the butter until light and fluffy. (Take your time beating.) Then slowly add the powdered sugar and beat on medium speed until light and fluffy. Lastly, add the plum, raspberry, and blueberry puree and beat on medium until smooth and creamy.
- Pipe or spread on cooled cupcakes and top with large granulated white sugar if desired.
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