Red Velvet Cupcakes with Blueberry Cream Cheese Icing

I blame this on the cupcake wrappers.

I’m actually not kidding.  It has been way too long since I shared a recipe on the blog and I thought that since 4th of July is right around the corner, it was about time I used the cute little American Flag cupcake wrappers that have been in my drawer for over a year.

Given my current obsession with blueberries (they are a required part of my daily breakfast), I wanted to incorporate them into the dessert somehow.  For inspiration, I started to flip through my United Cakes of America cookbook and immediately stopped on the red velvet cupcake page.  I’ve actually made this recipe before and loved it so I was happy to have an excuse to make it again.  And every real red velvet cake lover knows that cream cheese icing is absolutely necessary. So, why not infuse the blueberries into the frosting for a full-on patriotic cupcake?

Looking for more delicious ways to incorporate blueberries into desserts?  Here are some of my other favorites:

Blueberry Chocolate Chunk Frozen Yogurt

Blueberry Rhubarb Shortbread Bars

Brown Butter Blueberry Muffins

Chocolate Chip Blueberry Peanut Butter Cookies

Blueberry Pretzel Clusters

Blueberry Chocolate Chunk Banana Bread {Gluten-Free}

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

 

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Fluffy red velvet cupcakes topped with a fantastic blueberry cream cheese icing!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 2 dozen cupcakes

Ingredients

Red Velvet Cupcakes:

• 10 ounces (2¼ cups) cake flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 cup buttermilk at room temperature (low fat is fine)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 8 ounces (1 cup / 2 sticks)  unsalted butter at room temperature
• 12 ounces (1½ cups) granulated sugar
• 2 x-large eggs at room temperature
• 1 ounce (2 tablespoons) red food dye

Blueberry Cream Cheese Icing

• 6 ounces regular cream cheese at room temperature
• 3 ounces unsalted butter,  at room temperature
• 3 ounces (6 tablespoons) shortening
• 6 cups powdered sugar
• ¼ cup blueberry puree (made from ½ cup of fresh or frozen blueberries)
• 1 teaspoon vanilla
• ¼ teaspoon salt

Instructions

Red Velvet Cupcakes:

1. Pre-heat oven to 335 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
2. In a medium bowl, whisk together dry ingredients (flour, cocoa, baking soda and salt) and set aside
3. in a large measuring cup or bowl, whisk together wet ingredients (buttermilk, vanilla and vinegar) and set aside
4. In the large bowl of an electric mixer, beat together butter and sugar on high speed for several minutes until light and fluffy
5. Scrape sides of the bowl; add eggs, one at a time, mixing on medium speed between each one; mix in red food dye until combined
6. Scrape sides of bowl again and then with mixer on low speed, add remaining ingredients- add one third of dry ingredients, then one half of wet ingredients and repeat until everything is added; stop mixer immediately to avoid overmixing
7. If some ingredients are not well mixed, lightly fold into batter with a spatula
8. Pour batter evenly into cupcake tins (about ⅔ the way full for each cupcake); I like to use a large cookie dough scoop or small ladle
9. Bake 16-20 minutes or until a toothpick comes out clean from center of cupcake
10. Allow cupcakes to cool and make the icing

Blueberry Cream Cheese Icing:

1. In the large bowl of an electric mixer, beat cream cheese, butter and shortening on high speed for several minutes until light and creamy; make sure there are no clumps from the cream cheese
2. Scrape the sides of the bowl and add one cup of powdered sugar; beat on high speed until combined; repeat with three additional cups of powdered sugar (make sure to mix between each cup)
3. Scrape the sides of the bowl and add blueberry puree, vanilla and salt; mix on medium speed for one minute
4. Add remaining powdered sugar, again one cup at a time; after last cup is added, beat on high speed for at least five minutes and until frosting is light and creamy; if it appears to thick, continue to beat for another couple of minutes or until it reaches desired consistency
5. Pipe as desired onto cooled cupcakes
6. Cupcakes can be stored at room temperature up to three days

Notes

Cupcake recipe from United Cakes of America
Frosting adapted from this recipe (unsure of original origin)

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