Patriotic Cupcakes
Red velvet cupcakes, topped with a cream cheese frosting, garnished with a fresh blueberry. Wrapped in a navy blue cupcake liner, these patriotic cupcakes are sure to be a hit at your 4th of July celebration!
Servings Prep Time
24cupcakes 20 minutes
Cook Time Passive Time
20-22minutes 30minutes to cool
Servings Prep Time
24cupcakes 20 minutes
Cook Time Passive Time
20-22minutes 30minutes to cool
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with navy blue cupcake papers. (Or 2 (24-cup) mini-muffin pans work well too!)
  2. Combine flour, sugar, baking soda, salt, and cocoa powder in a medium mixing bowl.
  3. In a large bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
  4. Add dry ingredients to wet and mix until smooth and thoroughly combined.
  5. Divide the batter evenly among the cupcake liners about 2/3 filled.
  6. Bake in oven for about 20 to 22 minutes.
  7. Test the cupcakes with a toothpick for doneness.
  8. Remove from oven and cool completely on wire racks before frosting.
  9. In a large mixing bowl, beat cream cheese, butter and vanilla together until smooth.
  10. Add powdered sugar, on low speed, beat until throughly combined.
  11. Increase the speed to high and mix until very light and fluffy.
  12. Garnish with a fresh blueberry.
Recipe Notes

Buttermilk substitution:

For each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes before adding to the recipe.