The United States of Cupcakes

I’m what you call ‘white bread’. You can only trace my ancestral roots back to a foreign country at least three grandparents before me, apple pie runs through my veins instead of blood and I have a natural affinity towards red, white and blue. Today, I stimulated the economy at the Mall, ate my weight in a cinnabon and am about to see a fireworks show at the beach- how much more convincing do you need? U S of A- I’m all about it.

And how else to better celebrate than with layered red white and blue cupcakes with blueberry buttercream! 😀

Enjoy!

Magnolia Bakery Vanilla Cupcake Recipe

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
Directions:
  • Preheat oven to 350 degrees F.
  • Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Blueberry Buttercream Frosting
  • 3 C confectioners’ sugar, sifted (add more until it reaches your preferred consistency)
  • 1 C butter, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy whipping cream
  • 3 T blueberry syrup (or 6 T if you want all blueberry instead of half)
  1. Mix together sugar and butter until they are blended and creamy.
  2. Add vanilla bean extract and milk and continue to beat for another minute. If desired, add more confectioners’ sugar to make it stiffer.
  3. Put half the frosting in a separate bowl and stir the blueberry syrup into it (or you can put the blueberry syrup in all of it if you prefer).
  4. Line half of a piping bag with the blueberry frosting and half with the vanilla and pipe away!
  5. For added fun, top each cupcake with some almond slivers, blueberries, and sprinkles.
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Categories: Food, Fun

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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