Red, White and Blueberry Cupcakes

Red, White and Blueberry Cupcakes with red velvet cake, cream cheese frosting, fresh blueberry garnish and a cream cheese with blueberry surprise center. I love when I have an idea in my head and it all just comes together beautifully. I wanted to create a red, white and blue dessert that didn’t scream July 4th with flags sticking out or anything over the top.  This dessert will work anytime of year but extra special for holidays like Memorial Day, 4th of July, Labor Day, Veteran’s Day and more. It will add a little more sophistication to a neighborhood grill out or celebration without spending hours in the kitchen.

Red velvet cake and no extra work? Wait, what? If you have made a red velvet cake or two in your life, then you understand how it takes a little extra time and effort to make a red velvet cake. I actually made this recipe twice. The first time I made a red velvet cake from scratch. The cupcakes turned out amazing but this is Simply Made Recipes, not I Love Being in the Kitchen for 10 Hours Baking All Day. With that said, these cupcakes are from a box mix with a few extra ingredients added.

I had these Red, White and Blueberry Cupcakes completed start to last blueberry garnish in about an hour. Boo-yah! I whipped up a really simple cream cheese and blueberry filling for the center of the cupcakes that is optional. The filling adds a little extra flavor and fun little surprise! However, these cupcakes would be absolutely perfect without. So, if you are iffy about the filling, leave it out. No problem.

 I went back and forth trying to decide of I wanted to make a fresh blueberry compote for the filling or make it creamy. I went with the cheesecake type flavor and texture because it is delicious! Duh. Also, much quicker and easier. In the photo above, you can see how I placed a little bit of red velvet batter on the bottom of the muffin pans and then just a glob of cream cheese filling on top. Yes, a glob is a very technical term. The cream cheese will weigh itself down a bit and the cake mix will expand and cook over the top of the cream cheese mix so you don’t need to be all crazy trying to get the batter perfect. I say that from experience. Let’s talk about how to make an incredible red velvet cake mix from a box. Here are my big tips to make it perfect:

1. Swap oil for butter.
2. Add an extra egg.
3. Use buttermilk instead of just water.
4. Add a packet of instant pudding. I used the red velvet pudding mix but chocolate would also work great.
5. Add a pinch of white vinegar.

I had to make a cream cheese frosting to pair with the red velvet because the two are just meant for each other. Cream cheese frosting is probably the easiest frosting to make. Take 8 ounces of cream cheese and a stick of butter. Blend the two with a hand mixer until nice and creamy. Then add in your confectioners sugar and vanilla extract and blend until it has a nice thick consistency. Add in a cup at a time of the confectioners sugar until the frosting is just right. You know it is done when you can take a spoonful and tip it upside down without it budging. You want it to be thick and stand up.

Any tip can be used for decorating. With cupcakes, I prefer the large or extra large frosting tips because they make the cupcakes look really pretty and full. Add a few fresh blueberries on top to finish of the look.

Red, White and Blueberry Cupcakes

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• Red Velvet Cupcakes
• 1 box red velvet cake mix (I used Duncan Hines today)
• 4 eggs
• 5 tablespoons unsalted butter, melted
• 1 packet instant pudding (red velvet or chocolate)
• 1 cup buttermilk (4 tablespoons buttermilk powder in 1 cup water)
• 1 teaspoon white vinegar
• Blueberry Cream Cheese Filling
• 8 ounces cream cheese, softened
• 3 tablespoons blueberry preserve
• 3 tablespoons sugar
• Cream Cheese Frosting
• 4 cups confectioners sugar
• .5 cup unsalted butter, softened
• 8 ounces cream cheese
• 3 teaspoons vanilla extract
• fresh blueberries to garnish

1. Pre heat oven to 350 degrees.
2. Rinse the blueberries.
3. Grab 3 mixing bowls.
4. Mixing bowl #1: Prepare your cake batter. Use a hand mixer or stand mixer to blend 1 box red velvet cake mix, 4 eggs, 5 tablespoons butter, 1 packet instant pudding), 1 cup buttermilk, and 1 teaspoon white vinegar. The batter will be somewhat thick.
5. Mixing bowl #2: Prepare the blueberry cream cheese filling. Use your hand mixer to blend the 8 ounces cream cheese, 3 tablespoons blueberry preserve and 3 tablespoons sugar until creamy.
6. Prepare your muffin trays with cupcake liners. I used white and a red and white polka dot pattern. Pick something festive or simple.
7. Fill each cupcake liner half way with red velvet batter.
8. Use a spoon to put a dab of cream cheese filling on top and centered.
9. Bake 17-19 minutes.
10. Place on baking rack to cool. ( you may also place in fridge if you want the cream cheese layer set up)
11. Mixing bowl #3: Prepare the cream cheese frosting. Use the hand mixer to blend 8 ounces of cream cheese and .5 cup butter until creamy. Add vanilla extract and 1 cup at a time of confectioners sugar. Blend and add the confectioners sugar slowly until at a nice, creamy, thick consistency.
12. Frost each cupcake.
13. Garnish with fresh blueberries.
14. Serve.

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