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 homemade blueberry cake recipe then topped off with a creamy homemade cream cheese frosting and a red strawberry.
Check out all the other 4th of July Food ideas for even more delicious recipes.
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This is a homemade vanilla cake recipe that's tinted blue by adding fresh blueberry sauce to the batter. Once baked, the cupcakes will naturally tinted a vibrant shade of blue.
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 Tips for Making Blue Cupcakes
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Prepare the Cream Cheese Frosting
- LOVE this recipe? SAVE it for Later!
- How to Store, Freeze and Reheat Cupcakes
- Recipe FAQ's
- Try these recipes next...
- 📖 Recipe Card
- 💬 Comments
Recipe Tips for Making Blue Cupcakes
- 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.
- Make sure the cupcakes are completely cooled before frosting.
- Use room temperature cream cheese and butter so the frosting blends well together.
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
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- You can substitute blueberry pie filling for the homemade blueberry puree.
- Want to make a red cake batter instead? Check out my Patriotic Cupcakes that are made with a homemade red velvet cake recipe.
- 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
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Add blueberries, sugar, and water to a small pot and bring to a boil. Stir regularly.
Step 2: After about 5-8 minutes, the mixture should be thickened. Remove from the heat, and allow to cool while you make the cupcakes.
Step 3: In one bowl, whisk together the flour, baking powder, salt, and cornstarch. In another, blend the butter and sugars, then mix in the eggs, Greek yogurt, and melted coconut oil before combining with the dry ingredients.
Step 4: Fold the blueberry puree into the cupcake batter.
Baking Instructions
Step 5: Preheat the oven to 350°F, and prepare cupcake pans with cupcake liners. Add ¼ cup of batter into each cupcake liner.
Step 6: 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.
Prepare the Cream Cheese Frosting
Step 7: Beat the cream cheese until smooth, then mix in the butter and gradually add powdered sugar. Add vanilla, blend until creamy, and pipe onto cupcakes using a 1M tip.
Step 8: Decorate the tops of the cupcakes with strawberry halves.
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How to Store, Freeze and Reheat Cupcakes
Refrigerator: Store in the refrigerator for about 5-7 days in an air-tight container.
Freezer: Arrange the cupcakes in a single layer in an air-tight container and freeze for up to 3 months.
Thawing Tips: Defrost in the fridge for 1-2 hours before enjoying.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes! You can make the homemade blueberry puree with frozen blueberries if you don't have access to fresh ones.
To dye vanilla cake batter blue, add a few drops of blue gel food coloring to the mixed batter and stir until the color is evenly distributed. Start with a small amount, then gradually add more until you reach your desired shade.
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
Red, White, and Blue Cupcakes
Video
Ingredients
- 1 ¼ cup blueberries
- ⅓ cup sugar
- 1 tablespoon water
- 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
- 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
Method
- 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.
- 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.
- 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.
Nutrition
Notes
- You can substitute blueberry pie filling for the homemade blueberry puree.
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- Make sure the cupcakes are completely cooled before frosting.
- Use a 1M frosting tip with a disposable bag to frost the cupcakes.
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