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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!

Red, White and Blueberry Cupcakes

Ashley Manila
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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Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 1 dozen

Ingredients
 

For the Red, White and Blueberry Cupcakes:

  • 1 stick (4 ounces) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 4 large egg whites, at room temperature, and *lightly beaten
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk
  • 1 and 1/2 cups plus 2 tablespoons cake flour, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup blueberries, fresh or frozen, if using frozen don't thaw first
  • 1/2 cup raspberries, fresh or frozen, if using frozen don't thaw first

For the Cream Cheese Frosting:

  • 12 ounces cream cheese, VERY soft
  • 1/2 cup unsalted butter, VERY soft
  • 4 cups confectioners' sugar, sifted, more if needed
  • 1 and 1/2 tablespoons heavy cream
  • 1/8 teaspoon salt (tiny pinch)

Garnish:

  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries

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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