When it comes to being patriotic, making your own patriotic cupcakes from scratch is always best. These Red Velvet Cupcakes are just what you need!
Red White and Blue Red Velvet Cupcakes
Fourth of July is right around the corner, and with our colors being red, white and blue, these Red Velvet Cupcakes are sure to liven up your dessert table. If you are looking for some decorative food items for your cookout, these are just what you need!
These delicious red velvet cupcakes come out moist and bursting with flavor. The buttermilk makes these cupcakes super moist while the blueberry compote and cream cheese frosting add a sweet fruity flavor!
Why You’ll Love these Red Velvet Cupcakes with Blueberry Compote and Cream Cheese Frosting:
- Fruity and delicious. These cupcakes are super moist, but the blueberry compote and cream cheese frosting make them fruity and delicious.
- Perfect for any time. You don’t have to make these just for the 4th. In fact, these fruity cupcakes are perfect for any day during the summer.
- Easy for guests. Desserts are always a plus, but who wants to get out knives and forks to eat it? These cupcakes can be taken, stored, and eaten easily with no mess.
How to Make Red Velvet Cupcakes with Blueberry Compote
Be sure to see the recipe card below for full ingredients & instructions!
- First, preheat the oven to 350°F, and then line cupcake pans with cupcake liners and set aside.
- Get out a small bowl and mix the cocoa and food coloring together.
- Then, get out a medium bowl and combine the flour, baking soda, salt, and baking powder together.
- Next, get out a large bowl and whisk the sugar, buttermilk, oil, mayo, eggs, vanilla, and vinegar together.
- Add your flour mixture to the big bowl and whisk to incorporate it.
- Whisk in the cocoa mixture ensuring that the batter is red.
- Fill your cupcake liners ¾ of the way full with the batter and bake your cupcakes for 25-28 minutes.
- Make the blueberry compote by combining all the ingredients into a medium saucepan.
- Place the blueberry compote over medium heat and let it simmer for 8-10 minutes, stirring it frequently.
- Make the cream cheese frosting by combining all the ingredients into a bowl and mixing for 8 minutes.
- Pipe frosting on in a circle 2 layers high, leaving an open center to allow the compote to set in the frosting and not fall off.
- Spoon a little bit of the compote onto the frosting.
These cupcakes are made to be patriotic. In order to achieve that look, they have to be red, white, and blue. The red food coloring gives the moist cupcakes a red tint while the blueberry compote adds in the blue, and the white cream cheese frosting pulls all the colors together for a truly patriotic cupcake.
If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
Because these red velvet cupcakes are made with compote and cream cheese frosting, you will want to store any leftover cupcakes in the refrigerator. Place them in a deep Tupperware bowl with a lid. Cupcakes will be good for up to 4 days in the refrigerator.
Recipe Tips and Tricks
- Do the toothpick test. Before removing cupcakes from the oven, make sure they are done by inserting a toothpick. If it comes out clean or with moist crumbs it’s done.
- Use a stand mixer. A stand mixer with a fitted paddle or whisk attachment is best for mixing the batter.
- Stir compote frequently. While the compote is simmering, stir it at least every minute to ensure it doesn’t scorch on the bottom of the pan.
These patriotic red, white and blue cupcakes are sure to impress your friends and family! They are incredibly delicious and full of fourth of July pride!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Red White and Blue Red Velvet Cupcakes
For the Cupcakes
- ¼ cup Dutch-processed cocoa powder 21 grams
- 1 tablespoon red food coloring 14 grams
- 2⅔ cups all-purpose flour 320 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- ¼ teaspoon baking powder 1 gram
- 1⅔ cups granulated sugar 333 grams
- 1½ cups buttermilk 341 grams
- ½ cup vegetable oil 100 grams
- ¼ cup mayo 57 grams
- 4 large eggs 200 grams
- 2 teaspoons pure vanilla extract 8 grams
- 2 teaspoon white vinegar 5 grams
For the Compote
- 2 cups blueberries 340 grams, fresh or frozen
- 1 cup granulated sugar 200 grams
- 2 teaspoons lemon juice 9 grams
- 1 teaspoon kosher salt 3 grams
For the Frosting
- 20 ounces cream cheese 568 grams, refrigerator cold (2½ bricks)
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 2 cups powdered sugar 226 grams
- 1 tablespoon pure vanilla extract 12 grams
- ¾ teaspoon kosher salt
- Preheat oven to 350°F. Line 2 12-count cupcake pans with paper liners and set aside.
- In a small bowl, mix the cocoa and food coloring together. In a medium bowl, combine the flour, baking soda, salt, and baking powder. In a large bowl, whisk together the sugar, buttermilk, oil, mayo, eggs, vanilla, and vinegar. Add the flour mixture to the buttermilk mixture and whisk just to incorporate. Add in the cocoa mixture and whisk, ensuring that the entire batter is red.¼ cup Dutch-processed cocoa powder, 1 tablespoon red food coloring, 2⅔ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon baking powder, 1⅔ cups granulated sugar, 1½ cups buttermilk, ½ cup vegetable oil, ¼ cup mayo, 4 large eggs, 2 teaspoons pure vanilla extract, 2 teaspoon white vinegar
- Fill cupcake liners ¾ full of batter. Place into the oven for 25-28 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Place onto a cooling rack to cool.
- While the cupcakes are baking, make the blueberry compote by combining all of the compote ingredients in a medium saucepan set over medium heat. Let simmer for 8-10 minutes, stirring every minute or so to ensure it does not scorch on the bottom of the pan. Remove from the pan and place into a bowl to cool to room temperature.2 cups blueberries, 1 cup granulated sugar, 2 teaspoons lemon juice, 1 teaspoon kosher salt
- While the cupcakes are cooling, make the cream cheese frosting by combining all of the frosting ingredients in the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to get incorporated to prevent it from flying out of the bowl. Increase speed to high and beat for 8 minutes. Fill a piping bag fitted with a star tip with frosting.1 teaspoon kosher salt, 20 ounces cream cheese, 1 cup unsalted butter, 2 cups powdered sugar, 1 tablespoon pure vanilla extract, ¾ teaspoon kosher salt
- Once cupcakes are cooled, pipe frosting on in a circle 2 layers high, leaving an open center to allow the compote to set in the frosting and not fall off. Spoon a little bit of the compote onto the frosting. Repeat with all of the cupcakes. Serve immediately.
- Before removing cupcakes from the oven, make sure they are done by inserting a toothpick. If it comes out clean or with moist crumbs it’s done.
- A stand mixer with a fitted paddle or whisk attachment is best for mixing the batter.
- While the compote is simmering, stir it at least every minute to ensure it doesn’t scorch on the bottom of the pan.