Red, White and Blueberry Cupcakes
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Red, White and Blueberry Cupcakes
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These Red, White and Blueberry Cupcakes are light, fluffy, and so festive! Perfect for patriotic holidays like Memorial Day, the Fourth of July and Labor Day!
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Ingredients
For the Red, White and Blueberry Cupcakes:
- 1 butter unsalted, softened to room temperature, 4 ounces (1 stick
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon almond extract
- 4 egg large whites, at room temperature, lightly beaten
- 1/2 cup sour cream full-fat
- 1/4 cup milk whole
- 1 cake flour 1/2 cups plus 2 tablespoons, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup blueberries fresh or frozen; if frozen, do not thaw first
- 1/2 cup raspberries fresh or frozen, if frozen don't thaw first
For the Cream Cheese Frosting:
- 12 ounces cream cheese very soft
- 1/2 cup butter unsalted, very soft
- 4 cups confectioners' sugar sifted, add more if needed
- 1 heavy cream 1/2 tablespoon
- 1/8 teaspoon salt tiny pinch
Garnish:
- 1/2 cup blueberries fresh
- 1/2 cup raspberries fresh
Instructions
For the Red, White and Blueberry Cupcakes:
- Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth. Gradually add in the sugar, then toss in the lemon zest and almond extract and continue beating until light and fluffy, about 2 minutes.
- Reduce the speed to low and add in the beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed.
- On low speed, beat in the sour cream, then the milk. Turn mixer off.
- Add in 1 and 1/2 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside.
- In a small bowl combine the blueberries and raspberries with the remaining cake flour and toss to coat. Gently fold the berries into the batter, stirring just until combined.
- Divide batter evenly among prepared cupcake liners.
- Bake for 18 to 20 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool completely before frosting.
For the Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in cream. Once the cream has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes, or until very fluffy.
- Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh berries.
- Cupcakes are best served the day they are made, but will keep, in an airtight container in the fridge, for 3 days.
Notes
- *Separate egg yolks and egg whites. Place the yolks in a small bowl and save for another use, or discard them. Place the egg whites in a large bowl. Using a whisk, lightly beat the whites until they look frothy and small bubbles appear on the surface. They are now ready to be added to the batter.
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