Red, White and Blueberry Cupcakes
Ingredients
- 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
Instructions
- Pre heat oven to 350 degrees.
- Rinse the blueberries.
- Grab 3 mixing bowls.
- 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.
- 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.
- Prepare your muffin trays with cupcake liners. I used white and a red and white polka dot pattern. Pick something festive or simple.
- Fill each cupcake liner half way with red velvet batter.
- Use a spoon to put a dab of cream cheese filling on top and centered.
- Bake 17-19 minutes.
- Place on baking rack to cool. ( you may also place in fridge if you want the cream cheese layer set up)
- 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.
- Frost each cupcake.
- Garnish with fresh blueberries.
- Serve.