Every summer, I find myself craving something festive, sweet, and bursting with fresh flavors. One year, I was at a picnic, surrounded by the usual trays of cookies and pies, and realized there was nothing my gluten-free friends could enjoy.
That’s when I decided to create these red, white, and blueberry cupcakes.
They’re more than just a dessert—they’re a way to include everyone at the table.
With juicy berries, fluffy gluten-free cake, and swirls of frosting, these cupcakes are a celebration in every bite. Perfect for summer gatherings or just because you feel like baking something special!
Tips
- Berries: Gently coat the blueberries with a teaspoon of gluten-free flour before folding them into the batter. This prevents them from sinking to the bottom.
- Substitutions: You can swap Greek yogurt for unsweetened applesauce for a dairy-free option.
- Presentation: Use a star tip for piping the frosting to give a patriotic swirl effect.
Serving Suggestions
Serve these cupcakes as a fun dessert for Fourth of July picnics, Memorial Day barbecues, or any family gathering. Plate them on a rustic wooden tray lined with parchment for an Instagram-worthy presentation.
Gluten-Free Red, White, and Blueberry Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light and fluffy gluten-free cupcakes topped with vibrant frosting and fresh berries. Perfect for any patriotic celebration or family gathering.
Ingredients
For the cupcakes:
- 1 ½ cups gluten-free all-purpose flour (ensure it includes xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup plain Greek yogurt
- ½ cup milk (dairy or unsweetened almond milk)
- ½ cup fresh blueberries
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream (or dairy-free alternative)
- 1 tsp vanilla extract
- Pinch of salt
- Red and blue food coloring (natural or regular)
Optional Decorations:
- Fresh blueberries
- Sliced strawberries
- Sprinkles
Instructions
- Preheat & Prep: Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet & Dry: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Fold in the Greek yogurt until just combined. Gently fold in the blueberries.
- Fill the Liners: Divide the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Frosting: Beat the butter until creamy. Gradually add powdered sugar, cream, vanilla, and salt. Beat until fluffy. Divide the frosting into three bowls. Leave one white and tint the others red and blue.
- Frost: Pipe or spread the frosting onto the cooled cupcakes, alternating the colors for a festive look.
- Decorate: Top with fresh blueberries, sliced strawberries, or sprinkles for extra flair.
Notes
Ensure your gluten-free flour blend includes xanthan gum, or add ½ tsp yourself.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 23g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
