Description
Indulge in the festive delight of Red Velvet 4th of July Cupcakes! These vibrant, rich-flavored cupcakes are the ultimate summer treat, perfect for Independence Day celebrations. Topped with a luscious whipped cream and adorned with fresh blueberries, they not only taste amazing but also bring a pop of color to any gathering. Easy to make and irresistibly delicious, these cupcakes are sure to impress your guests at picnics, barbecues, or family gatherings. Bring a touch of patriotic spirit to your dessert table and enjoy each bite of this crowd-pleasing sweet.
Ingredients
Scale
- 1 box red velvet cake mix
- 3 eggs
- 1/3 cup oil
- 1 cup milk
- 1/2 cup sour cream or plain yogurt
- 2 teaspoons vanilla extract
- 8 oz cream cheese (cold)
- 1 cup powdered sugar
- 1 pint heavy whipping cream (cold)
- Fresh blueberries for topping
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
- In a large mixing bowl, sift the red velvet cake mix, then add eggs, oil, milk, sour cream, and vanilla. Mix until smooth.
- Fill each cupcake liner about three-quarters full and bake for 15-20 minutes or until a knife comes out clean. Cool completely on a wire rack.
- In a cold bowl using a stand mixer, beat together cream cheese and powdered sugar until smooth. Add vanilla extract and slowly pour in whipping cream; beat until stiff peaks form.
- Once cooled, pipe whipped cream onto each cupcake and top with fresh blueberries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 320
- Sugar: 23g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg