Red Velvet, Cream Cheese and Blueberry Cupcakes
- Course: Dessert
The 4th of July is a time to celebrate the Independence of the United States of America, and what better way to celebrate than with a special sweet treat. These Red Velvet, Cream Cheese and Blueberry Cupcakes take celebration to a new level of happiness. I love the beautiful blue color of Reynolds StayBrite® baking cups because they hold their color keeping up my red, white and blue 4th of July momentum! I had a ball making them and eating them, so I’m happy to share with you! From my family to yours, Happy 4th of July, enjoy!
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- Ingredients for Red Velvet Cake Batter: 1 store bought red velvet cake box + ingredients as directed on back of box 1-2 tsp. red food coloring
- Ingredients for Cheesecake: 2 8 oz. packages of cream cheese (softened) ½ cup granulated sugar 2 tbsp. pure vanilla extract 2 eggs (beaten)
- Ingredients for Blueberry Topping: 1 10-12 oz. bag of frozen blueberries (defrosted and drained) 2/3 cup granulated sugar ½ stick unsalted butter
Pre-heat oven to 350 degrees
Line baking tin with <a href="/products/baking-cups/staybrite/" title="stay brite baking cups reynolds">Reynolds StayBrite® baking cups</a>
Prepare red velvet cake batter as directed on back of box and add red food coloring.
Pour red velvet cake batter ¼ full in the <a href="/products/baking-cups/staybrite/" title="stay brite baking cups reynolds">baking cups</a> and set aside.
To make the cream cheese mixture - in a bowl use a hand mixer on medium to blend the cream cheese, granulated sugar, vanilla extract and eggs until smooth.
Place about 2 tbsp. of the cream cheese mixture in the center of the red velvet cake batter in the baking cups.
With a toothpick, gently swirl the cream cheese mixture into the red velvet batter.
Place cupcakes in the oven and cook for 18-22 minutes. When done, remove from oven and allow to completely cool inside baking tin
While the cupcakes are baking, make the blueberry topping by adding the drained blueberries, granulated sugar and unsalted butter to a medium saucepan. Over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes. Then remove from heat and set aside to cool.
Once cupcakes and blueberry topping are cooled, add blueberry topping to the cupcakes and refrigerate for 30 minutes
ENJOY and share the Red Velvet, Cream Cheese and Blueberry love!