Our Red, White, and Blue Cupcake Adventure!

I realize this is a little late for a 4th of July idea, but the little Guy and I had so much fun yesterday morning I just had to share.

Continuing with my boxed cake mix experiments, I had an idea for a fun striped 4th of July treat using raspberries, yogurt, and blueberries.

The concept is simple:

split a boxed cake mix into 3 equal parts, mix with fruit purees/yogurt to make colors/flavors, and layer in cupcake tins. Could I just use food coloring? Sure.. but where's the fun in that? Plus I'd rather bake with the Little Guy tasting real flavors and natural colors.

Like I said when I made the Spinach Cupcake, I'm not claiming this idea "healthy" just a bit lighter, using more fresh ingredients than you normaly would when baking with a mix.

The resulting cupcakes were loved by all, especially Little Guy…

He asked if we could make them every 4th of July. Here's what we did…
Note: I used grams to measure everything, not cups. Not sure how they would translate.

Ingredients

• 1 Box of Store Bought White Cake Mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix )
• 150 g of Fat Free Yogurt (I used Vanilla, it was all I had)
• 150 g of Blueberries (You could probably use frozen but I only had fresh)
• 150 g Frozen Raspberries defrosted (I didn't have fresh)
• Sprinkles (optional)

Instructions

Preheat the oven to 350 degrees.

Start by separating the cake mix into 3 separate mixing bowls. Based on the grams it should be about 173g each. I found there was slightly more mix in the package.

Make the white batter first by adding 150g of yogurt to the mix. Beat on medium speed about a minute. The batter will be thick.

Next, puree the blueberries in a blender or Magic Bullet. I used the bullet, adding a splash of water just to get them started. Add the pureed blueberries to the next bowl of mix. Beat on medium speed about a minute. The batter will be thick.

Make sure to allow your quality control officer a taste test. 😉

Next, puree the raspberries. If you are using from frozen, there should be enough liquid to blend. Add the pureed raspberries to the final bowl of mix. Beat on medium speed about a minute.

Admire your red, white, and blue batter!

Now the layering begins. We started with red for most of them, but next time I will start with the blue. The blue doesn't seem to rise as nice as nice as the red. Plus the red makes a prettier cupcake on top.

Regardless, start layering the batter by adding each batter in order, filling the cup a little less than ⅓ of the way. Here's a few pictures of us making them…

Add sprinkles if you like.

Little Guy insisted on the sugar even though the star sprinkles were much prettier, in my opinion. 🙂

Bake for 20-24 minutes.

Let cool for at least 5 minutes. We had a hard time waiting.

Enjoy!

📖 Recipe

Our Red, White, and Blue Cupcake Adventure!

Celebrate America's colors with these fun and flavorful red, white, and blue cupcakes. These cupcakes are perfect for any celebration or gathering.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Course Dessert

Cuisine American

Servings 15 cups

Calories 31 kcal

Ingredients

  

1x2x3x

• 1 Box of Store Bought White Cake Mix I used Duncan Hines Moist Deluxe Classic White Cake Mix
• 150 g of Fat Free Yogurt I used Vanilla, it was all I had
• 150 g of Blueberries You could probably use frozen but I only had fresh
• 150 g Frozen Raspberries defrosted I didn't have fresh
• Sprinkles optional

Instructions

 

• Preheat the oven to 350 degrees.
• Start by separating the cake mix into 3 separate mixing bowls. Based on the grams it should be about 173g each. I found there was slightly more mix in the package.
• Make the white batter first by adding 150g of yogurt to the mix. Beat on medium speed about a minute. The batter will be thick.
  150 g of Fat Free Yogurt, 1 Box of Store Bought White Cake Mix
• Next, puree the blueberries in a blender or Magic Bullet. I used the bullet, adding a splash of water just to get them started. Add the pureed blueberries to the next bowl of mix. Beat on medium speed about a minute. The batter will be thick.
  150 g of Blueberries
• Next, puree the raspberries. If you are using from frozen, there should be enough liquid to blend. Add the pureed raspberries to the final bowl of mix. Beat on medium speed about a minute.
  150 g Frozen Raspberries defrosted
• Now the layering begins. We started with red for most of them, but next time I will start with the blue. The blue doesn't seem to rise as nice as nice as the red. Plus the red makes a prettier cupcake on top.
• Regardless, start layering the batter by adding each batter in order, filling the cup a little less than ⅓ of the way. Here's a few pictures of us making them…
• Add sprinkles if you like.
  Sprinkles
• Bake for 20-24 minutes.
• Let cool for at least 5 minutes. We had a hard time waiting.

Nutrition

Calories: 31kcalCarbohydrates: 6gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gTrans Fat: 0.01gCholesterol: 1mgSodium: 25mgPotassium: 39mgFiber: 1gSugar: 4gVitamin A: 9IUVitamin C: 4mgCalcium: 21mgIron: 0.2mg

Keyword Cupcake

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