The Kitchn: Very berry Fourth of July cupcakes
Ever since I started baking in my awkward tween years, I declared that every Fourth of July barbecue my family hosted needed a red, white and blue dessert in order to be at its most festive. I scoured cookbooks and the internet to churn out things like flag cakes, berry pies, star-shaped fruit tarts and layered fruit salads. Years later, I haven't strayed from my declaration. This is my contribution this year.
These cupcakes are as celebratory as ever: Red raspberries, white cake and buttercream, and blueberries ensure the color scheme is taken care of. Seeing as we are in the heart of berry season, the fruit lends the cupcakes the sweet juiciness that only feels right this time of year. Plus, the spike of lemon in the buttercream gives the baked treats an extra zip for good measure.
These bright cupcakes are sure to be a guaranteed hit at your Fourth of July party this year, whether it's by a pool, at the beach or simply in the backyard. A big bite reveals speckles of red and blue tucked into a sweet, yet zesty lemon cake. Lemon buttercream adds more zip, and the blueberries and raspberries on top hint at what's hiding inside.
Very Berry Fourth of July Cupcakes
Makes 12 cupcakes
For the cupcakes:
8 tablespoons (1 stick) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs
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