Red, White, and Blueberry-Filled Cupcakes

Active Time: 35 MinsTotal Time1 Hour 25 Mins
Yield: Serves 12

Tender and moist cupcakes with a fruity filling and topped with a tangy cream cheese icing — all the best of summer in one little package. This recipe can easily be doubled if you need a dessert for a large gathering. The jammy blueberry filling is a sweet surprise inside each cupcake but, if you prefer strawberry, simply replace the fruit and preserves.


Blueberry Filling

  • 1/2 cup blueberry preserves
  • 1/4 cup fresh blueberries
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • 1/4 cup unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole buttermilk


  • 6 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1/4 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 1 tablespoon heavy cream
  • Additional Ingredients
  • 6fresh strawberries, halved
  • 1/4 cup fresh blueberries

How to Make It

Step 1

Prepare the Blueberry Filling: Combine preserves, blueberries, and butter in a small saucepan over medium-high, and bring to a boil. Cook, stirring often, until berries begin to break down, about 4 minutes. Stir together cornstarch and water in a small bowl, and add mixture to pan. Cook, stirring constantly, until thickened, 1 to 2 minutes. Transfer Blueberry Filling from pan to a bowl, and cool completely, about 20 minutes.

Step 2

Prepare the Cupcakes: Preheat oven to 350°F. Beat butter and cream cheese with an electric mixer on medium speed until creamy and smooth, about 1 minute. Gradually add sugar, and beat until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla.

Step 3

Combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture alternately with buttermilk, beating just until blended after each addition. Place 12 paper baking cups in a 12-cup standard-size muffin pan, and divide batter evenly among baking cups (filling about three-fourths full). Bake in preheated oven until a wooden pick inserted in centers comes out clean, 15 to 17 minutes. Cool in pan on a wire rack 5 minutes. Transfer from pan to wire rack, and cool completely, about 30 minutes.

Step 4

Prepare the Frosting: Beat cream cheese and butter on medium speed until creamy and smooth. Beat in lemon juice and salt. Gradually add powdered sugar, and beat at low speed until smooth, 1 to 2 minutes. Gradually beat in cream until spreadable consistency is reached.

Step 5

To fill Cupcakes, carefully scoop out centers, using a 1-inch melon baller and leaving a 1/2-inch border around edges (hole will be about 1 inch deep). Discard or reserve cake centers for another use. Spoon or pipe 1 tablespoon of Blueberry Filling into center of each Cupcake.

Step 6

Pipe or spread Frosting on top of each. Arrange fresh strawberries and blueberries on tops of Cupcakes before serving.

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