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Red White & Blue Cupcakes Recipe Easy 4th of July Summer Treats

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These festive red, white & blue cupcakes are quick and easy to make, featuring a berry-infused batter and light cream cheese frosting, perfect for summer celebrations.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3/4 cup (180ml) whole milk, room temperature
  • 1 cup fresh strawberries, finely chopped
  • 1 cup fresh blueberries
  • Zest of 1 lemon (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2 tbsp heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
  6. Fold in the finely chopped strawberries gently with a spatula, being careful not to crush them.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and cupcakes spring back lightly when touched.
  9. Remove from oven and cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To prepare the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then vanilla extract and heavy cream. Whip until fluffy but thick enough to hold shape.
  11. Frost cooled cupcakes using a piping bag or knife. Top each with fresh blueberries.

Notes

Use room temperature ingredients for best results. Fold berries gently to avoid color bleeding. Chill frosting if too soft before piping. For gluten-free, substitute flour with gluten-free baking blend. Vegan adaptations include flax egg and plant-based dairy alternatives.

Nutrition

Keywords: red white and blue cupcakes, 4th of July cupcakes, summer treats, berry cupcakes, cream cheese frosting, patriotic dessert

Find it online: https://chloeplate.com/red-white-and-blue-cupcakes-recipe-easy-4th-of-july-summer-treats/