Red, White and Blueberry Cupcakes

By Meghan McGarry
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
  • Course: Dessert


  • All Purpose Flour
  • Almond extract
  • Baking powder
  • blueberries
  • Cream cheese
  • Egg whites
  • For the Cupcakes
  • For the Frosting
  • Powdered sugar
  • raspberries
  • Salt
  • sugar
  • unsalted butter
  • Vanilla Extract
  • Whole milk


  1. For the cupcakes, preheat oven to 350°F.
  2. Toss blueberries with 1 tablespoon of the flour and set aside.
  3. Place remaining flour, salt and baking powder in separate bowl and whisk together.
  4. Cream butter and sugar on medium speed until light and fluffy.
  5. Add egg whites, one at a time, mixing until fully combined.
  6. Add vanilla and almond extract.
  7. Alternate adding dry ingredients with milk.
  8. Gently fold in blueberries and raspberries.
  9. Line cupcake tin with paper liners and fill ¾ of the way full with cupcake batter.
  10. Bake at 350°F for about 24 minutes, rotating once halfway through.
  11. Cool cupcakes completely before topping with frosting.
  12. For the frosting, cream butter and cream cheese on medium speed and add vanilla extract.
  13. 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.
  14. Spread or pipe frosting on to cooled cupcakes. Store cupcakes in an air tight container and refrigerate.