Red White and Blueberry Cupcakes Recipe
Red, White and Blueberry Cupcakes - the perfect patriotic treat for your next BBQ or picnic!
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Lil' Luna
Cupcake
- 1 box white cake mix
- 4 egg whites
- 1/2 cup water
- 2 tbsp vegetable oil
- 2/3 cup raspberry pie filling
- 2/3 cup blueberry pie filling
- red and blue gel paste food coloring optional
Cupcakes
Heat oven to 350 degrees
Line cupcake pan with paper liners
Blend box of cake mix with the the 4 egg whites (batter will be VERY thick, but should be smooth)
Divide the batter into three even portions
For the white layer combine the cake batter with ½ cup water and 2 Tbsp vegetable oil
For the red layer thoroughly blend the cake batter with ⅔ cup raspberry pie filling (add red gel paste is you prefer a deeper color)
For the blue layer combine the cake batter with ⅔ cup blueberry pie filling (again with blue gel paste if using)
In each cupcake liner add a scant 1 Tbsp of the blue batter, followed by a scant 1 Tbsp of white cake batter, finishing with 1 scant Tbsp of the red cake batter
Bake cupcakes at 350 degrees for 18 - 20 minutes
Allow to cool completely before frosting
Whipped Cream Frosting
Whisk cream to soft peaks
Whisk in the powdered sugar, piping gel, and vanilla
Whisk until you have stiff peaks
Gently spoon frosting into a piping bag, and frost cupcakes
Calories: 407kcal | Carbohydrates: 57g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 336mg | Potassium: 99mg | Sugar: 31g | Vitamin A: 585IU | Vitamin C: 2.9mg | Calcium: 125mg | Iron: 1mg