Red, White and Blueberry Cupcakes

By Meghan McGarry

  • Yield:

    15 cupcakes

  • Course:



  • 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


For the cupakes

preheat oven to 350°F.

  • Toss blueberries with 1 tablespoon of the flour and set aside.
  • Place remaining flour, salt and baking powder in separate bowl and whisk together.
  • Cream butter and sugar on medium speed until light and fluffy.
  • Add egg whites, one at a time, mixing until fully combined.
  • Add vanilla and almond extract.
  • Alternate adding dry ingredients with milk.
  • Gently fold in blueberries and raspberries.
  • Line cupcake tin with paper liners and fill ¾ of the way full with cupcake batter.
  • Bake at 350°F for about 24 minutes, rotating once halfway through
  • Cool cupcakes completely before topping with frosting.

For the frosting, cream butter and cream cheese on medium speed and add vanilla extract.

  1. 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.
  2. Spread or pipe frosting on to cooled cupcakes. Store cupcakes in an air tight container and refrigerate.