Buttercream & Frosting, Cupcakes, Desserts, Fruit, Holidays

Blueberry Almond Cupcakes

July 2, 2015

Happy {early} 4th of July!

Now is the time where most of you are scrambling to put together a delicious and fun 4th of July menu.  I know for me I always have so many ideas on what to make for a special occasion, I often don’t even set the menu until the day before.  For those of you who are like me and are still deciding, here you go.  These cupcakes are where it’s at.

Blueberry Almond Cupcakes-3

Let me tell you how these cupcakes made their way out of the woodworks and became one of my favorite cupcakes to date.  I wanted to share one quick dessert with you to make for 4th of July.  My mind went from bars, to cookies, to cakes, to cupcakes.  I started with my Red Velvet Cupcake recipe (one of my favorites cupcakes) and make a couple tweaks.  I removed the Cocoa Powder, and instead of Sour Cream, used Cream Cheese, and then removed the Vanilla Extract and added Almond Extract.  Though these tweaks seem small, they made quite the difference. The cream cheese, although you can’t taste it, made the cupcakes so incredibly moist.  So soft, so fluffy.  The most perfect texture.  Then the almond extract was the perfect addition to the cupcakes. It gives the cupcakes this certain amazing depth of flavor.  Let’s just say cream cheese and almond extract will make their way into many of my cupcakes recipes from now on.

And lets not forget about the blueberries.  Who doesn’t love a burst of sweet blueberries in the middle of their perfectly sweet cupcake?  Plus, it brings home that classic 4th of July flavor.

I can not wait to make different variations of these cupcakes.  We’re in for a wild and fun ride.

Hope you have a wonderful, safe, and relaxing 4th of July! Happy Birthday America!

Blueberry Almond Cupcakes
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
Soft and Fluffy Blueberry Cupcakes, made with the addition of Almond Extract and Cream Cheese.
For the Blueberry Cream Cheese Cupcakes
  • 2 cups Sugar
  • ½ cup (1 stick) Unsalted Butter, at Room Temperature
  • ½ cup Cream Cheese
  • 2 Eggs
  • 2 ½ cups All Purpose Flour
  • 1 teaspoon Salt
  • 1 cup Milk
  • 1½ teaspoons Almond Extract
  • ½ teaspoon. Baking Soda
  • 1 tablespoon. Apple Cider Vinegar
  • 1 cup Fresh Blueberries, coated in 1 tablespoon of All Purpose Flour
For the Almond Buttercream
  • 1½ cups (3 sticks) Unsalted Butter, Softened
  • 3 cups Powdered Sugar
  • 1 teaspoon Almond Extract
  • Pinch Salt
To Make the Cupcakes //
  1. Preheat the oven to 350 degrees. Line 2 cupcake baking pans with baking liners. Set aside.
  2. Place the sugar, butter, and cream cheese in the bowl of a stand mixer and mix until creamy. Add the eggs, one at a time, mixing thoroughly between each addition.
  3. Stir together the all purpose flour and salt. With the mixer on low speed, add the flour mixture to the batter in three additions, alternatively with the milk (starting and ending with the flour). Mix in the almond extract.
  4. Add the baking soda the batter, but do not mix. Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction. Mix the batter until all the ingredients are fully incorporated and it is smooth.
  5. Coat the fresh blueberries in 1 tablespoon of flour and carefully fold the blueberries into the batter.
  6. Divide the batter among the prepared baking cups, filling about ⅔ of the way up. Bake the cupcakes until a toothpick inserted into the center of a few cupcakes come out clean, about 25 minutes. Let the cupcakes cool in the pan for about 5 minutes. Carefully remove the cupcakes and place on a cooling rack to cool completely.
While the cupcakes are cooling, Make the Buttercream //
  1. Place the butter in the bowl of a stand mixer. Beat the butter on medium speed until it is pale in color and light and fluffy in texture. Add 3 cups of the confectioners sugar and beat (I set my mixer on the stir setting) for about 30 seconds. Stir in the almond extract and salt. Beat, gradually increasing in speed, until all the ingredients are incorporated. Continue beating on medium speed for 5 more minutes.
  2. To frost the cupcakes, fill a piping bag (fitted with a large open round tip) with the buttercream. Pipe in a circular motion on the surface of each cupcake, starting from the outside in.
  3. Place the fresh blueberries on top of the cupcakes in a circle. Stick a small American flag toothpick into the center of the cupcake.
  4. These cupcakes last up to 5 days in a sealed container, at room temperature.


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  • Patti July 2, 2015 at 7:59 am

    These cupcakes were the best!

  • Vince July 2, 2015 at 8:25 am

    Had one sitting on my desk so I decided to give myself a mid afternoon treat…….they were awesome!! The blueberries set off the sweet frosting for the perfect combo. Great job Krissy!

  • Melissa July 2, 2015 at 9:04 am

    Yummy! And they look so cute and festive!