Patriotic Cupcakes

Patriotic Cupcakes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Memorial Day Weekend deserves these festive Patriotic Cupcakes. You can find mini flags and holiday muffin cups in most craft stores.

  • Cupcakes
  • 2 Cups Unbleached Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 1/2 Cup Butter (Softened)
  • 1 1/2 Cups Sugar
  • 2 Eggs (Room Temperature)
  • 3/4 Cup Milk
  • 1 Teaspoon Vanilla Extract
  • 3 Cups Blueberries (Divided)
  • Frosting
  • 8 Ounces Cream Cheese (Softened)
  • 1/2 Cup Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  1. Preheat oven to 350 degrees.
  2. Line 2 muffin tins with muffin cups. Set aside.
  3. In large-size bowl cream sugar and butter. Add eggs and vanilla. Beat well.
  4. In medium-size bowl combine flour, baking powder, and kosher salt.
  5. Gradually combine flour mixture, alternating with milk, to butter mixture, ending with milk.
  6. Spoon batter into muffin cups. Evenly divide 1 cup blueberries onto tops of batter. Do not stir.
  7. Place in oven 20 minutes until golden brown. Remove from oven to wire rack to cool completely.
  8. Carefully remove cupcakes.
  9. In small-size bowl beat cream cheese, powdered sugar, and vanilla until spoon. Spoon onto cooled cupcakes and spread to edges. Arrange remaining blueberries on frosting. Insert mini flags in middle of cupcakes.
  10. Makes 24 Cupcakes
  11. Prep Time: 35 Minutes Cook Time: 20 Minutes Total Time: 55 Minutes
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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