{Plum-Perfect Cupcakes}

I shared this recipe at Snips & Spice a little while back.
If you haven't made them yet.... do it!  They are delicious!
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I’ve been toying around with the idea of a plum cupcake for a while now, and decided this was the perfect chance to experiment.

I have to say that I think these turned out really tasty. They have a plumb-perfect blend of sweetness {from the frosting} and tartness {from the filling}.

You’ll need to plan ahead a little for this recipe…the plum sauce takes about 10 minutes to make and at least an hour to chill in the fridge before it is cool enough to use.

{Plum Perfect Cupcakes}

1 white cake mix

3 fresh plums

8 oz cream cheese

1 cube butter, room temp

3 Tbsp prepared plumsauce (see below)

1 tsp vanilla

7-8 cups powdered sugar (approx 2 lbs)

First, you will need to make your plumsauce filling. Cut fruit (with skin) from the pit of 3 fresh plums and process in a blender or food processor until the skins are chopped and blended in. Pour into small saucepan, and simmer for about 10 minutes, until the texture resembles that of applesauce.

Pour into separate bowl and refrigerate for one to two hours, until sauce is cool to the touch. To speed up the process, stir sauce a few times while it is cooling.

Next, preheat your oven and mix cake batter according to directions. Fill cupcake liners 1/2 full, and bake for about 15-17 minutes at 350. My mix made 30 cupcakes.

Allow cupcakes to cool.

Reserve about 3 tablespoons of cooled plum sauce to add to your frosting.

To fill cupcakes, pour remaining plum sauce into a pastry bag with a round tip, stick tip directly into the center of the cupcake, and squeeze a little sauce into each one.

Once filled, your cupcakes are ready for frosting.

This recipe makes a large amount of frosting, because I like to swirl big heaps of it onto my cupcakes. Feel free to halve the recipe if you don’t want as much on yours.

{Frosting}

Mix cream cheese, butter, 3 Tbsp plumsauce, and vanilla with hand mixer until well-blended. Slowly add powdered sugar one cup at a time until thick enough to pipe and hold up.

Frost, Decorate, and Enjoy!

-Tammy