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Need an easy and delicious dessert recipe for July 4th? These Double Berry Patriotic Star Cupcakes are fruity, light and perfectly patriotic!?

Double Berry Patriotic Star Cupcakes


  • Author: Madison Wetherill
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12-16 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Need an easy and delicious dessert recipe for July 4th? These Double Berry Patriotic Star Cupcakes are fruity, light and perfectly patriotic!


Ingredients

Double Berry Cupcakes

  • 1 2/3 cup all-purpose flour
  • 1 c sugar
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/2 t salt
  • 1 stick unsalted butter, melted
  • 1 egg
  • 1/4 cup sour cream
  • 3/4 cup milk
  • 1 1/2 t vanilla extract
  • 1/3 cup blueberries
  • 1/3 cup raspberries
  • 1 tablespoon flour

Vanilla Buttercream Frosting

  • 2 sticks of unsalted butter (1 cup), softened
  • 3 cups of powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons heavy cream

Instructions

Double Berry Cupcakes

  1. Preheat oven to 350 degrees.
  2. In a stand mixer, cream butter and sugar together. Add egg, sour cream, and vanilla.
  3. In a separate medium bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
  4. Alternate between adding dry ingredients to wet ingredients in stand mixer and whisking in milk slowly.
  5. Whisk until batter is smooth, do not over mix.
  6. In a small bowl, toss 1 tablespoon of flower with blueberries and raspberries. Use a spoon to scoop out fruit into mixing bowl, leaving the remaining flour in bowl.
  7. Gently fold fruit into the batter.
  8. Pour batter into star shaped cupcake lines or a cupcake lined muffin tin, filling cupcake liners about halfway full.
  9. Bake for 18-20 minutes until cupcake centers bounce back to the touch.
  10. Allow cupcakes to cool on baking rack.
  11. Meanwhile, make the buttercream icing.
  12. Ice cupcakes once cooled and top with a few blueberries and raspberries.
  13. Store in refrigerator for up to one week.

Vanilla Buttercream Icing

  1. Using a hand mixer, whip softened butter in a medium size mixing bowl.
  2. Add in 1 cup of powdered sugar and continue beating mixture.
  3. Add remaining powdered sugar, one cup at a time.
  4. Add in vanilla, salt and whipping cream. Beat until consistently mixed.
  5. Use a piping bag and tip or spatula to ice cupcakes.
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