These Red, White and Blueberry Cupcakes are light, fluffy, and so festive! Perfect for patriotic holidays like Memorial Day, the Fourth of July and Labor Day!
1stick (4 ounces) unsalted butter, softened to room temperature
1cupgranulated sugar
1teaspoonlemon zest
1/2teaspoonalmond extract
4large egg whites, at room temperature, and *lightly beaten
1/2cupfull-fat sour cream
1/4cupwhole milk
1and 1/2 cups plus 2 tablespoons cake flour, divided
3/4teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
3/4cupblueberries, fresh or frozen, if using frozen don't thaw first
1/2cupraspberries, fresh or frozen, if using frozen don't thaw first
For the Cream Cheese Frosting:
12ouncescream cheese, VERY soft
1/2cupunsalted butter, VERY soft
4cupsconfectioners' sugar, sifted, more if needed
1and 1/2 tablespoons heavy cream
1/8teaspoonsalt (tiny pinch)
Garnish:
1/2cupfresh blueberries
1/2cupfresh raspberries
Instructions
For the Red, White and Blueberry Cupcakes:
Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth. Gradually add in the sugar, then toss in the lemon zest and almond extract and continue beating until light and fluffy, about 2 minutes.
Reduce the speed to low and add in the beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed.
On low speed, beat in the sour cream, then the milk. Turn mixer off.
Add in 1 and 1/2 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside.
In a small bowl combine the blueberries and raspberries with the remaining cake flour and toss to coat. Gently fold the berries into the batter, stirring just until combined.
Divide batter evenly among prepared cupcake liners.
Bake for 18 to 20 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool completely before frosting.
For the Cream Cheese Frosting:
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in cream. Once the cream has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes, or until very fluffy.
Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh berries.
Cupcakes are best served the day they are made, but will keep, in an airtight container in the fridge, for 3 days.
Notes
*Separate egg yolks and egg whites. Place the yolks in a small bowl and save for another use, or discard them. Place the egg whites in a large bowl. Using a whisk, lightly beat the whites until they look frothy and small bubbles appear on the surface. They are now ready to be added to the batter.
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