July 4th Red White and Blueberry Cupcakes Recipe

Armen Hareyan's picture
Red White and Bluberry Cupcakes

The United States is celebrating July 4th today and as you are online looking for July fourth happy comments, consider also to surprise your guests with a special July 4th recipe of Red, White and Blueberry Cupcakes after dinner this evening.

There isn't a special July 4th recipe, but people have related those recipes that have red, white and blue colors in them to be associated with national holidays.

Ingredients of Red White and Blueberry Cupcakes Recipe

1/3 cup fresh blueberries
1¼ cups unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
4 large egg whites, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup whole milk
¼ cup fresh raspberries Topping
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup fresh raspberries
1/3 cup fresh blueberries


Here are the directions of how you can make this delicious recipe.

Make the cupcakes: Put the blueberries in a small bowl and stir them gently with 1 tablespoon of the flour; set aside. Sift the remaining 1 cup plus 3 table spoons flour, the baking powder, and salt into a medium bowl; set aside. In a large bowl, using an electric mixer on medium speed beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during the mixing. Beat in the egg whites in two additions, mixing until smoothly blended. Add the vanilla and almond extracts and beat for 2 minutes. The batter should look smooth by foamy.

On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

Use a rubber spatula to gently fold the blueberries and raspberries in the batter. Fill each paper liner with ¼ cup of batter, to about ½ below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cook completely.

Make the topping: In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form. Use a small spatula to spread a generous 3 tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon several raspberries and blueberries over the whipped cream. Refrigerate and serve cold.

Have a wonderful July 4th celebrations.