Active Time
30 Mins
Total Time
1 Hour 50 Mins
12 cupcakes

Red velvet cupcakes with a satiny cream cheese frosting can easily be converted into a flavorful Fourth of July treat by the addition of fresh blueberries. The bright sweetness of the berries is a juicy compliment to the tender cake and rich frosting.

How to Make It

Step 1

Make the Cupcakes: Preheat oven to 350°F. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 2

In a mixer, beat together buttermilk, sugar, brown sugar, egg, food coloring, vinegar, and vanilla extract until well combined, about 2 minutes.

Step 3

Add dry ingredients to wet ingredients and mix until just combined, about 1 minute. Scrape down sides and bottom of the bowl with a spatula and be sure to incorporate any unmixed batter stuck to the sides.

Step 4

Place 12 paper baking cups in a 12-cup standard-size muffin pan, and divide batter evenly among baking cups (filling about two-thirds full). Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Allow to cool completely before frosting, about 1 hour.

Step 5

Make the Frosting: Beat together cream cheese and butter on medium speed until well combined, about 3 minutes. Add powdered sugar and vanilla and beat on low speed to combine, then increase speed to medium high and beat until fluffy and satiny, about 4 minutes.

Step 6

Assemble: Apply frosting to the top of the cupcakes either using an offset spatula or a piping bag. Decorate each cupcake with blueberries.