Looking for a fun and delicious way to celebrate Independence Day this year? Look no further than these Red, White and Blue Cupcakes!
Made with a fun homemade blueberry cake recipe that's bursting with flavor, these cupcakes are topped off with a creamy homemade cream cheese frosting and a juicy red strawberry.
With their vibrant red, white, and blue colors, these cupcakes are the perfect way to show your patriotism and love for our country!
Check out all the other 4th of July Food ideas for even more delicious recipes.
Making homemade cupcakes with fresh blueberries is a wonderful way to add a patriotic touch to your 4th of July celebration.
The cupcake batter is a homemade vanilla cake recipe tinted blue with fresh blueberry sauce. Once baked, the cupcakes will naturally tinted a vibrant shade of blue.
Make sure you check out my Patriotic Cupcakes that are made with a homemade red velvet cake recipe. They would be fun to make and serve alongside these blueberry tinted cupcakes!
Check out the recipe notes and variations following the step-by-step photos for any possible substitutions or tips on making the recipe your own.
Looking for more Patriotic Recipes? Try my 4th of July Cake Mix Cookies, 4th of July Cupcake Recipe and even my Fourth of July Cake. Yum!
Table of Contents
- 👩🍳Recipe Notes
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- 💡 Substitutions and Variations
- Step-by-Step Instructions
- 1️⃣Prepare the Blueberry Puree
- 2️⃣Prepare the Cupcakes
- 3️⃣Add the Blueberry Puree to the Batter
- 4️⃣Baking Instructions
- 5️⃣Prepare the Cream Cheese Frosting
- 6️⃣Decorate the Cupcakes
- Before You Begin!
- 🍶Storage Tips
- ❄️Freezing Tips
- ➡️Top Recipe Tip
- 🌟Try these recipes next...
- 📇Recipe Card
- 📖 Recipe Card
- 💬 Comments
👩🍳Recipe Notes
- Make sure the butter and eggs are at room temperature before combining everything together. This will help ensure that the ingredients mix together more easily and evenly.
- Try not to overmix the batter. It can produce tough, dense cupcakes. Mix only until the ingredients are just combined.
- Fill cupcake liners ⅔ to ¾ full to avoid overfilling or underfilling.
- Halfway through baking time, rotate your pan 180 degrees to ensure even baking.
🛒Helpful Kitchen Tools
Premium Non-Stick Bakeware Cupcake Pan, 12-Cup, Steel
4th of July Cupcake LinersCookie ScoopPiping Bags 12 Inch 100pcs,Disposable Pastry Bags
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- You can substitute blueberry pie filling for the homemade blueberry puree.
- Use sour cream in place of plain Greek yogurt.
- Don't have any coconut oil? Substitute with the same amount of butter or any neutral tasting oil like vegetable or canola oil.
Step-by-Step Instructions
1️⃣Prepare the Blueberry Puree
- Add blueberries, sugar, and water to a small pot and bring to a boil. Stir regularly.
- After about 5-8 minutes, the mixture should be thickened. Remove from the heat, and allow to cool while you make the cupcakes.
📌Quick Tip: If you don't want to go through the extra work of preparing homemade blueberry puree, feel free to use canned blueberry pie filling!
2️⃣Prepare the Cupcakes
- Mix the flour, baking powder, salt, and cornstarch together in a large bowl.
- Blend the butter, brown sugar, and white sugar until well mixed.
- Add in the eggs and blend, then add the Greek yogurt and melted coconut oil and blend again.
- Add the dry ingredients to the wet ingredients and mix until well incorporated.
3️⃣Add the Blueberry Puree to the Batter
- Fold the blueberry puree into the cupcake batter.
4️⃣Baking Instructions
- Preheat the oven to 350°F, and prepare cupcake pans with cupcake liners.
- Add ¼ cup of batter into each cupcake liner.
- Bake for 12-15 minutes or until a toothpick comes out clean when inserted into the middle of the cupcake.
- Allow the cupcakes to cool while you prepare the cream cheese frosting.
5️⃣Prepare the Cream Cheese Frosting
- In a large bowl, beat the cream cheese until smooth.
- Add in the butter and combine.
- Gradually add in the powdered sugar.
- Add vanilla and beat until the frosting is smooth.
6️⃣Decorate the Cupcakes
- Use a disposable piping bag with a 1M frosting tip to pipe the frosting onto the cupcakes.
- Decorate the tops of the cupcakes with strawberry halves.
Before You Begin!
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🍶Storage Tips
- Store in the refrigerator for about 5-7 days in an air-tight container.
❄️Freezing Tips
- Arrange the cupcakes in a single layer in an air-tight container and freeze for up to 3 months.
- Defrost in the fridge for 1-2 hours before enjoying.
➡️Top Recipe Tip
- Make sure the cupcakes are completely cooled before frosting.
- Use room temperature cream cheese and butter so it blends well together.
Yes! You can make the homemade blueberry puree with frozen blueberries if you don't have access to fresh ones.
🌟Try these recipes next...
- Check out my other recipe for a Patriotic Cupcake Cake.
- Or you might enjoy this recipe for Fourth of July Patriotic Cupcakes.
📇Recipe Card
📖 Recipe Card
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Red, White, and Blue Cupcakes
Ingredients
For the Blueberry Puree:
- 1 ¼ cup blueberries
- ⅓ cup sugar
- 1 tablespoon water
For the Cupcakes:
- ½ cup butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups all purpose flour
- ⅓ cup corn starch
- ¼ teaspoon salt
- 3 teaspoons baking powder
- 2 eggs
- ⅓ cup plain Greek yogurt
- ¼ cup melted coconut oil
For the Cream Cheese Frosting:
- 2 8 ounce packages cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
For the Blueberry Puree:
- In a small pot, add blueberries, water, and sugar.
- Bring blueberry mixture to a boil, stirring regularly. After 5-8 minutes when blueberries have popped and thickened, remove from heat.
- Allow the blueberry puree to cool while you prepare the cupcakes.
For the Cupcakes:
- Preheat oven to 350°F. Add cupcake liners to two 12 serving cupcake pans and set aside.
- In a large mixing bowl, blend butter, brown sugar, and white sugar until well incorporated.
- Add in eggs and blend.
- Add in Greek yogurt and melted coconut oil and blend well.
- Add in flour, baking powder, salt, and cornstarch, and mix until well incorporated.
- Gently fold in the blueberry puree into the cupcake batter until well incorporated.
- Pour ¼ cup of batter into each cupcake tin and bake for 12-15 minutes or until a toothpick inserted into a cupcake comes out clean.
- Remove the cupcakes from the oven and allow to cool while you prepare the cream cheese frosting.
For the Cream Cheese Frosting:
- In a large mixing bowl add cream cheese, and beat until smooth.
- Add in butter and beat until smooth.
- Gradually add powdered sugar, mixing in between each addition.
- Beat until smooth.
- Then add the vanilla and continue to beat until smooth.
- Load your piping bag and frost cupcakes.
- Decorate the tops of the cupcakes with sliced fresh strawberries.
Notes
- You can substitute blueberry pie filling for the homemade blueberry puree.
- Use a 1M frosting tip with a disposable bag to frost the cupcakes.
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