Red, White, and Blueberry Cupcakes

Red, White, and Blueberry Cupcakes

These festive little cakes are packed with blueberries and a strawberry surprise! Topped with vanilla buttercream and a plump Michigan strawberry, Red, White, and Blueberry Cupcakes are perfect for your holiday celebration.

Red, White, and Blueberry Cupcakes Ingredients

  • 1 (18.25 oz.) pkg. white cake mix
  • 1 (3.4 oz.) pkg. cheesecake pudding mix
  • 4 eggs
  • 1/3 vegetable oil
  • 3/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 (12 oz.) package of frozen blueberries
  • 1 lemon
  • 1 cup white chocolate chips
  • 1 jar seedless strawberry jam
  1. Preheat your oven to 350 degrees and line 2 twelve-cup cupcake pans with liners.
  2. Place the cake and pudding mixes, eggs, oil, milk, and vanilla extract into a large mixing bowl and beat until smooth.
  3. In a food processor, pulse the frozen blueberries until they’re broken into tiny beads of fruit. Add the blueberries to the batter.
  4. Add the zest of the lemon in the batter.
  5. Cut the lemon in two and squeeze all the juice into a separate container. Take out the seeds, discard them, and add the juice to the batter.
  6. Beat with an electric mixer until the batter is well-combined and the fruit is completely integrated.
  7. Fold in the white chocolate chips.
  8. Scoop batter into the cupcake wells, filling each about 1/3 to 1/2 full.
  9. Scoop about a tablespoon of jam into each of the wells, making sure to keep the jam away from the sides of the wells.
  10. Cover the jam with more batter, filling the wells ¾ full.
  11. Place the pans in the oven and bake on the center rack for about 20 to 25 minutes, or until the tops of the cakes spring back when lightly pressed.
  12. Remove the pans from the oven and place on wire racks to cool for 5 minutes before carefully removing the cupcakes from the pans to cool directly on the wire racks.
  13. Prepare the frosting.

Vanilla Buttercream Frosting Ingredients

  • 1 stick of unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 3 to 5 tablespoons of milk
  • 1 teaspoon pure vanilla extract
  • Red, white, and blue sprinkles
  • 24 strawberries
  1. In a large mixing bowl, beat the butter until light and fluffy.
  2. Add the confectioners’ sugar, 1 cup at a time, beating after each new addition.
  3. Add 3 tablespoons of milk and the vanilla extract. Beat the frosting until smooth and well-combined.
  4. If the frosting seems too stiff, add an additional tablespoon of milk. If the frosting is too thin, add an additional ½ confectioners’ sugar.
  5. Frost the cupcakes generously.
  6. Shake sprinkles on top of each cupcake.
  7. Add a strawberry to the center of each cupcake.

Don’t forget to sign up for Mary’s Cupcake E-Alerts!

Go to Grandma Bean’s Old Fashioned Sweets inside the Alpena Mall and buy a JUMBO version of  Red, White, and Blueberry Cupcakes for just $1.07 a piece on Friday, July 2nd, 2010. You can also special-order the Cupcake Recipe of the Week all week long for $1.50 each by calling Grandma Bean at 356-1913.