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Red White and Blue Cupcakes. Plain blue cupcakes on the right - ones with white frosting and red strawberries on the left.
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Red, White, and Blue Cupcakes

Homemade red, white and blue cupcakes are made with blueberry cake batter topped with cream cheese frosting and a juicy red strawberry!
Prep Time20 minutes
Cook Time14 minutes
Decorating Time15 minutes
Total Time49 minutes
Course: Summer
Cuisine: American
Keyword: 4th of july dessert, and Blue Cupcakes, patriotic, red, White
Servings: 30 cupcakes
Calories: 813kcal
Author: Lois

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.

Nutrition

Serving: 1g | Calories: 813kcal | Carbohydrates: 193g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 106mg | Sugar: 181g