Red, White & Blue Cupcakes
  • 1½ cup Baking Freeā„¢ gluten-free all purpose flour (for best results weigh flour, 1½ cups = 186 g)
  • 1 cup sugar
  • ½ cup butter (at room temerature)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1¾ teaspoon baking powder
  • ½ cup milk
  • ¼ cup fresh blueberries (rinsed, dried and lightly floured)
  1. Preheat oven to 350 degrees F. Prepare 12 cupcake pan with paper liners.
  2. In a stand mixer bowl, cream together the butter and sugar.
  3. On low in eggs, one at a time, then add in vanilla.
  4. Combine flour and baking powder. With mixer on low, add to the creamed mixture. Mix well.
  5. Add milk and beat until the batter is smooth, about 2 minutes. Take off mixer and with a spoon gently stir in the blueberries.
  6. Scoop batter into prepared cups.
  7. Bake for 20-25 minutes, or until a toothpick stuck in the center comes out clean. Let cupcakes cool on rack.
  8. Using your favorite recipe, prepare white buttercream icing. Take ¼ cup of icing and tint red with food coloring. Set aside.
  9. Ice the cooled cupcakes with white buttercream icing. Place the red icing in decorator sleeve with star attachment. Pipe red decoration in the center of the iced cupcakes.
Recipe by Baking Free at