Red Velvet Cupcakes with Blueberry Cream Cheese Icing

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Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

I blame this on the cupcake wrappers.

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

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.

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

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?

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

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

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Makes 2 dozen cupcakes

Cupcake recipe from United Cakes of America

Frosting adapted from this recipe (unsure of original origin)

Red Velvet Cupcakes

Ingredients:
10 ounces (2 1/4 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 (1 1/2 cups) granulated sugar
2 x-large eggs at room temperature
1 ounce (2 tablespoons) red food dye

Directions:
Pre-heat oven to 335 degrees; grease and flour two regular sized cupcake tins OR fill them with cupcake liners; set aside
In a medium bowl, whisk together dry ingredients (flour, cocoa, baking soda and salt) and set aside
in a large measuring cup or bowl, whisk together wet ingredients (buttermilk, vanilla and vinegar) and set aside
In the large bowl of an electric mixer, beat together butter and sugar on high speed for several minutes until light and fluffy
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
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
If some ingredients are not well mixed, lightly fold into batter with a spatula
Pour batter evenly into cupcake tins (about 2/3 the way full for each cupcake); I like to use a cookie dough scoop or small ladle
Bake 16-20 minutes or until a toothpick comes out clean from center of cupcake
Allow cupcakes to cool and make the icing

Blueberry Cream Cheese Icing

Ingredients:
6 ounces regular cream cheese at room temperature
3 ounces unsalted butter,  at room temperature
3 ounces (6 tablespoons) shortening
6 cups powdered sugar
1/4 cup blueberry puree (made from 1/2 cup of fresh or frozen blueberries)
1 teaspoon vanilla
1/4 teaspoon salt

Directions:
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
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)
Scrape the sides of the bowl and add blueberry puree, vanilla and salt; mix on medium speed for one minute
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
Pipe as desired onto cooled cupcakes
Cupcakes can be stored at room temperature up to three days


Red Velvet Cupcakes with Blueberry Cream Cheese Icing

Red Velvet Cupcakes with Blueberry Cream Cheese Icing

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18 Responses to “Red Velvet Cupcakes with Blueberry Cream Cheese Icing”

  1. steph@stephsbitebybite June 24, 2013 at 8:16 am #

    Oh I want one so bad!

  2. Kathryn June 24, 2013 at 8:18 am #

    These look so delicious – the cupcakes look wonderfully light and fluffy and I love that you added some blueberries to the frosting!

  3. Rachel @ Baked by Rachel June 24, 2013 at 9:04 am #

    What a great idea for the 4th of July, Lauren! So pretty.

  4. Kayle (The Cooking Actress) June 24, 2013 at 12:17 pm #

    SO CUUUTE!

  5. Laura@bakinginpyjamas June 24, 2013 at 2:37 pm #

    Your red velvet cupcakes are the moistest that I’ve yet to come across. I like how you’ve paired them with a berry topping.

    • Keep It Sweet June 25, 2013 at 8:19 am #

      The texture in the cake was really great and they still tasted light and fresh after three days!

  6. Joanne June 25, 2013 at 6:31 am #

    I’ve totally had patriotic cupcake wrappers sitting in my cupcake supply bin for years. It’s shameful and probably some kind of treason. Love the red velvet with blueberry pairing! That’s my kind of red, white and blue!

  7. Britt Lynch June 26, 2013 at 11:44 am #

    How would you half the recipe? I’m looking to only make a dozen! :)

    • Keep It Sweet June 26, 2013 at 6:04 pm #

      I haven’t tried but but I *think* it should work with half the ingredients in everything (definitely the icing but not sure about the frosting).

  8. Dina June 26, 2013 at 8:53 pm #

    I love the idea of blueberry frosting. these look so good!

  9. Ali | Gimme Some Oven June 30, 2013 at 12:31 am #

    Mmmm, love the idea of pairing the red velvet with the blueberry frosting. Sounds (and looks) delicious!!

  10. Erin @ The Spiffy Cookie July 2, 2013 at 11:59 am #

    I’ve never thought of using a different flavor icing on red velvet. Sounds great!

  11. Jackie July 7, 2013 at 12:49 pm #

    Hi

    How do you make blueberry puree. If using frozen berries, do I thaw them out first.

    • Keep It Sweet July 8, 2013 at 6:35 am #

      To make blueberry puree, just place the blueberries in a food processor or blender and run it until they are liquid. I haven’t tried it with frozen, but if you do, I would defrost them and drain them before pureeing so that there is not too much liquid.

  12. Nutmeg Nanny July 8, 2013 at 11:03 pm #

    Oh my! I love red velvet alone, but with this icing it sounds divine! Great recipe :)

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  1. 4th of July Recipe Roundup ~ The Adventure Bite - July 2, 2013

    [...] Red Velvet Cupcakes with Blueberry Cream Cheese Icing from Keep It Sweet Desserts [...]

  2. Red Velvet Cupcakes with Blueberry Cream Cheese Icing - July 4, 2013

    [...] Find the recipe at  : keepitsweetdesserts.com [...]