Blueberry and Star-Spangled Red Velvet Cupcakes

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Moist red velvet cupcakes topped with cream cheese frosting and scattered fresh blueberries, evoking a patriotic theme perfect for celebrations. This American-inspired recipe, ready in about 45 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 large egg
• 1/2 cup buttermilk
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 3/4 cup fresh blueberries

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Instructions

1. Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, sift together 1 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 tbsp unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. Step 2: In a separate bowl, whisk 1/2 cup vegetable oil, 1 large egg, 1/2 cup buttermilk, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth. Pour wet ingredients into dry ingredients and mix gently until just combined.
3. Step 3: Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
4. Step 4: While cupcakes cool, prepare frosting by beating 8 oz softened cream cheese with 1/4 cup softened unsalted butter until creamy. Gradually add 2 cups powdered sugar and beat until smooth and fluffy.
5. Step 5: Frost each cooled cupcake generously with cream cheese frosting. Top each cupcake with about 10 fresh blueberries arranged in a cluster to mimic stars, creating a patriotic visual contrast.