Red White and Blueberry Cupcakes

Red White and Blueberry Cupcakes. A fun festive dessert for the 4th of July.

:: Red, White, and Blueberry Cupcakes ::

It’s officially summer! These Red, White, and Blueberry Cupcakes scream 4th of July! With our easy Whipped Cream Frosting, blueberries, shortbread, and raspberry topping, these patriotic treats are a great way to end your summer barbecues!  It’s crazy to think how quickly this year has flown by.  What is even crazier, is as I blog this post, we aren’t even out of school yet. Tomorrow is the last day of 1st grade for my son, and Wednesday is the last of preschool for Madeline.  I actually think at this moment, I should be doing a post about a celebratory drink that is being enjoyed over a few little tears.  I can’t believe my baby will be in kindergarten next year, and my oldest in second grade.  Though they are almost taller than me, I still think of them as little babies.  Okay, enough about that…..let’s get ready to rock 4th of July next week, with these Red White and Blueberry Cupcakes!

blueberriesYou will need some summer blueberries……..

whipped creamPlus Whipped Cream Frosting, that I would recommend making ahead, as it can be in the fridge for a couple of days.

whipped cream frosting for red white and blueberry cupcakes.A gentle spatula for folding in those precious berries.

red white and blueberry cupcakes. perfect for the 4th of july.There you have these jolly little naked blueberry cupcakes that look closely related to blueberry muffins.

crumbled walkers shortbread on top of red white and blueberry cupcakesBut we can’t stop there; these cupcakes need a special ingredient, the piece of resistance that matches these cupcakes perfectly.  I added crumbled Mini Scottie Walkers Shortbread Cookies on top of these Red, White, and Blueberry Cupcakes. They taste like blueberry shortcake. You could call it a day and leave these cupcakes just the way they are as Walkers Shortbread is offering our readers a delightful discount code {SHSUMMER2014} to use until June 28th.  Go on over to Walkers Shortbread official site for a nice little discount on your purchase of cookies!  We highly recommend these buttery cookies, as they are hormone free and are the special tea treat of her Royal Highness, The Queen.  

 red white and blueberry patriotic cupcakesTop these cupcakes with some frosting and raspberries and you are ready to celebrate the 4th of July!

Red White and Blueberry Cupcakes

Prep time: 

Cook time: 

Total time: 

Serves: 30-60

These Patriotic Cupcakes will go perfect with your July 4th celebration. Adapted from Martha Stewarts Blueberry and Cream Cupcakes.
  • For Cupcakes:
  • 1½ cups all purpose flour
  • 1½ cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks of unsalted butter (1 cup)
  • 1¾ cup sugar
  • 4 eggs at room temperature
  • 2 teaspoons vanilla
  • 1½ cups milk ( I used 2 %)
  • 1 pint of blueberries
  • 1 pint of raspberries
  • 4 oz. Mini Scottie Shortbread Cookies (crushed)
  • For Frosting:
  • 1 block of cream cheese (at room temperature)
  • 1 cup of sugar
  • 1 teaspoon of vanilla
  • 1½ cups cold heavy whipping cream
  • ⅛ teaspoon salt
  1. First make the Whipped Cream Frosting.
  2. In the bowl of an electric mixer with the spatula attachment, mix the cream cheese, sugar, vanilla and salt.
  3. Remove this mixture and place in a medium size bowl.
  4. Clean the mixing bowl and attach the whisk attachment to your mixer.
  5. Pour the heavy whipping cream into the bowl.
  6. Whip until firm peaks form.
  7. Once done gently fold in the whipped cream a portion at a time into the cream cheese mixture until fully mixed.
  8. Cover this bowl and place in the fridge.
  9. For the cupcakes:
  10. Preheat the oven to 350 degrees F.
  11. Line standard or mini muffins tins. These make approx. 30 standard cupcakes.
  12. Take 4 oz. of Mini Scottie Shortbread Cookies.
  13. Place in a ziplock baggy and roll over the cookies with a rolling pin.
  14. Once the cookies are crumbled set aside.
  15. With an electric mixer on medium-high speed, cream the butter and the sugar until fluffy.
  16. Add each one of the eggs one at a time and beat in between each one.
  17. Scrape down the side of the bowl.
  18. Add in the vanilla and beat until mixed.
  19. Reduce the speed to low.
  20. Add in the flour and milk in batches. Alternating each one and beat until combined.
  21. Fold in the blueberries by hand.
  22. Scoop the batter into each of the muffin tins equally.
  23. Set in the oven to bake for approx. 25 minutes.
  24. Let the muffins cool then top with a layer of shortbread, then frosting, and top with a raspberry.
  25. Whip until firm peaks are formed and it looks like whipped cream.

Disclosure: Walkers Shortbread has sponsored us with product for recipe development. They have also generously supplied us with the promo discount code  to share with our  lovely Simply Happenstance Readers!  For more information about their products, visit Walkers Home Page.  Thanks for supporting the brands that help to make Simply Happenstance possible!

nicole signature via simply happenstance

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