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Flavorful Red White and Blue Cupcakes with Easy Buttercream Star Swirls

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These festive red, white, and blue cupcakes feature moist vanilla and berry layers topped with silky buttercream star swirls, perfect for patriotic celebrations or summer gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • ¾ cup (180ml) whole milk, warm (can substitute almond or oat milk)
  • ½ cup (75g) fresh or frozen blueberries
  • 1 teaspoon red food coloring gel
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 to 3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon (5ml) pure vanilla extract (for buttercream)
  • Red and blue gel food coloring (small amounts)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter with granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the flour mixture and warm milk in three additions, starting and ending with flour. Mix gently until just combined.
  6. Divide batter into three portions: stir red food coloring into one-third, fold half the blueberries into the plain batter, and add blue food coloring plus remaining blueberries to the last portion.
  7. Layer red batter, then white batter, then blue batter into each cupcake liner, filling about one-third full each time.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  9. Cool cupcakes completely on a wire rack before frosting.
  10. For buttercream, beat 1 cup softened butter until creamy, gradually add powdered sugar alternating with heavy cream until smooth and fluffy.
  11. Stir in vanilla extract and a pinch of salt.
  12. Divide buttercream into three bowls; tint one red, one blue, and leave one white.
  13. Fill piping bags fitted with a star tip with each color. Pipe star swirls on cooled cupcakes by squeezing and releasing to form stars.

Notes

Wait until cupcakes are completely cool before frosting to prevent buttercream from melting. For best star shapes, practice piping on parchment paper first. Use gel food coloring for vibrant colors without thinning batter or frosting. Blueberries should be folded gently to avoid breaking and color bleeding. Buttercream consistency can be adjusted with more cream or powdered sugar as needed.

Nutrition

Keywords: cupcakes, red white and blue, buttercream, star swirls, patriotic dessert, Fourth of July, easy cupcakes, berry cupcakes

Find it online: https://prismtaste.com/flavorful-red-white-and-blue-cupcakes-with-easy-buttercream-star-swirls-recipe/