Red, White and Blueberry Cupcakes

Piled high with fresh berries and topped with a sweet cream cheese frosting, these light white cupcake are also filled with blueberries, raspberries, and a subtle hint of almond – a must for summer celebrations.

Yield: about 15 cupcakes


  • For the cupcakes:
  • 1 stick (8 tablespoons) unsalted butter
  • 1 cup sugar
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/4 cups all purpose flour, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup whole milk
  • 1/3 cup fresh blueberries, (plus extra for garnish, if desired)
  • 1/4 cup fresh raspberries, (plus extra for garnish, if desired)
  • For the cream cheese frosting:
  • 1 stick (8 tablespoons) unsalted butter
  • 8 ounces cream cheese
  • 1/2 teaspoon vanilla extract
  • 3 1/2 - 4 cups powdered sugar


  1. To make the cupcakes, preheat oven to 350°F.
  2. Toss blueberries with 1 tablespoon of the flour and set aside.
  3. Cream butter and sugar on medium speed until light and fluffy.
  4. Add egg whites, one at a time, mixing until fully combined.
  5. Add vanilla and almond extract.
  6. Alternate adding dry ingredients with milk.
  7. Gently fold in blueberries and raspberries.
  8. Line cupcake tin with paper liners and fill ¾ of the way full with cupcake batter.
  9. Bake at 350°F for about 24 minutes, rotating once halfway through.
  10. Cool cupcakes completely before topping with frosting.
  11. To make the frosting, cream butter and cream cheese on medium speed and add vanilla extract.
  12. Slowly start adding powdered sugar ½ cup at a time. The amount you need will depend on how sweet you want the frosting to be. Adding more powdered sugar will yield a stiffer frosting for piping.
  13. Spread or pipe frosting on to cooled cupcakes. Store cupcakes in an air tight container and refrigerate.

Note: Cupcakes are best served within 2 days and at room temperature. Recipe developed by Meghan McGarry of Buttercream Blondie