Red, White and Blueberry Cupcakes

By: Meghan McGarry

  • Yield: about 15 cupcakes
  • Course: Dessert


  • For the cupakes:
  • 1 stick (8 tablespoons) unsalted butter
  • 1 cup sugar
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cups all purpose flour , divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/3 cup blueberries, plus extra for garnish, if desired
  • 1/4 cup raspberries, plus extra for garnish, if desired
  • For the frosting:
  • 1 stick (8 tablespoons) unsalted butter
  • 8 ounces cream cheese
  • 1/2 teaspoon vanille extract
  • 3 1/2 - 4 cups powdered sugar


  1. For the cupakes, preheat oven to 350°F.
  2. Toss blueberries with 1 tablespoon of the flour and set aside.
  3. Place remaining flour, salt and baking powder in separate bowl and whisk together.
  4. Cream butter and sugar on medium speed until light and fluffy.
  5. Add egg whites, one at a time, mixing until fully combined.
  6. Add vanilla and almond extract.
  7. Alternate adding dry ingredients with milk.
  8. Gently fold in blueberries and raspberries.
  9. Line cupcake tin with paper liners and fill ¾ of the way full with cupcake batter.
  10. Bake at 350°F for about 24 minutes, rotating once halfway through
  11. Cool cupcakes completely before topping with frosting.
  12. For the frosting, cream butter and cream cheese on medium speed and add vanilla extract.
  13. Slowly start adding powdered sugar ½ cup at a time. The amount you need will depend on how sweet you want the frosting to be. Adding more powdered sugar will yield a stiffer frosting for piping.
  14. Spread or pipe frosting on to cooled cupcakes. Store cupcakes in an air tight container and refrigerate.