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Red, White & Blueberry Cupcakes

Red, White & Blueberry Cupcakes

Recipe by Jen Bates for Wyman's

Ingredients: Strawberry Frosting

  • 1½ cups (214g) Wyman's Strawberries
  • 1 cup butter, room temperature
  • 4 cups (1 lb) powdered sugar
  • Pinch of salt
Blueberry Jam Filling White Cake Cupcakes
  • ½ cup (110g) milk
  • 2 tbsp (30g) sour cream
  • 1 tsp vanilla
  • 3 egg whites, room temperature
  • 2 tsp baking powder
  • Pinch of salt
  • 1 cup + 1 tbsp (160g) all purpose flour
  • ¾ cup (149g) sugar
  • 6 tbsp butter, room temperature
  • Optional: Fresh fruit, sprinkles, or other fun toppings


Note: The frosting, filling, and cupcakes can each be made up to a day ahead of time, but should not be assembled till just before serving.

In a pan over medium heat cook the Wyman's Strawberries until thoroughly defrosted, then turn to medium-low and cook till juices are released and bubbling. Stir often to prevent burning and release juices and use a 'smashing' motion so the final product is thickened and even, roughly the consistency of applesauce. This will take approximately 15 minutes if starting with frozen strawberries, less if they are defrosted when you start. Set aside to cool.

In a separate pan cook the Wyman's Wild Blueberries, sugar, and pinch of salt. Perform a similar smashing motion, though there may still be some intact berries. Cook for approximately 8-10 minutes until thickened. Add vanilla off the heat and set aside to cool.

Preheat oven to to 350°F. Prepare a cupcake pan with liners. In a small bowl or measuring cup stir together the milk, sour cream, and vanilla. In a separate small bowl whisk the flour, baking powder, and salt. Set both aside. In a stand mixer or large bowl, beat the butter and sugar until light and fluffy. Add half of the milk mixture, to the butter and sugar mixing till just combined. Continue by adding half the flour mixture, mixing till just combined, and then repeating with the remaining half of milk and flour mixtures. In a clean bowl whip the egg whites to stiff peaks. Gently fold egg whites into the batter.

Fill each cupcake liner ⅔ of the way with batter. Bake for 14-17 minutes or until the center is no longer jiggly and edges have a hint of brown. Allow to cool completely.

Once everything is cool, beat the butter, sugar, and cooled strawberries till light and fluffy. To assemble, use a paring knife or small scoop to gently create a circle in the top of the cupcake and scoop out the middle slightly. Reserve the scooped out cupcake portions. Using a small spoon or piping bag fill the hollow most of the way with the blueberry jam. Top with the strawberry frosting.

Add any additional decorations desired and serve.