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Happy Fourth Of July Cupcakes!

These patriotic little Fourth Of July cupcakes are hiding a surprise inside…

July 4th cupcake

They’re secretly stuffed with blueberries and Healthy Whipped Cream!

One morning last week, my roommate came downstairs, gave me a funny look, and said, “Katie, why are you making patriotic cupcakes in June?”

Sometimes, in order to get holiday recipe posts written and published in time, I do odd things—like make Santa cookies in September or pumpkin bread in July. No one (except maybe me) wants to see a recipe for chocolate bunnies the day after Easter.

Fourth Of July Cupcakes

The Fourth Of July cupcakes may look ordinary from the outside…

But just one bite, and you’re surprised with even more fresh berries hiding inside.

One can never have too many fresh blueberries!

berry cupcake

These breakfast cupcakes are based on my go-to vanilla recipe. I love variation recipes, as you’re already certain, before starting out, that the recipe won’t fail. If you have a tried-and-true recipe, why completely reinvent the wheel, right?

Sometimes it’s just fun to see a new twist:

July 4th cupcakes

Happy Fourth Of July Cupcakes

(makes 9-10 cupcakes)

  • 1 cup spelt flour, or white flour, or Arrowhead Mills gf (140g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp ground flax OR 2 tsp ener g powder
  • 4 tbsp sugar of choice or xylitol (54g)
  • pinch stevia OR 2 additional tbsp sugar
  • 1 tbsp pure vanilla extract
  • 1 cup plain or vanilla yogurt of choice (Silk or SoDelicious both work) (230g)
  • 1/4 cup milk of choice (60g)
  • 3 tbsp oil (can omit, but the cupcakes will be gummy) (36g)
  • fresh blueberries and sliced strawberries or jam
  • cream of choice, such as Soyatoo or the homemade whip cream recipe linked under the first photo of this post

Preheat oven to 350 F, and grease muffin tins. Combine all dry ingredients (except berries) in a bowl, and mix very well. In a separate bowl, combine all wet ingredients (except cream) and stir. Pour wet into dry, and mix until just combined (don’t overmix). Cook 18-20 minutes, then let sit at least 10 before removing from muffin tins. Cut out holes with a knife, and stuff fresh berries (or jam) into the holes. Then you can either squish the tops back on or discard them (by way of your mouth!). Just before serving, top with the cream and more fresh berries.

View July Fourth Cupcakes Nutrition Facts

berry stuffed cupcakes

Did you like playing hide-and-seek as a kid?

I was really good at hiding. But the game can be terribly boring (not to mention painful!) when you’re a good hider. You’re stuck waiting for someone to rescue you out of whatever kitchen cabinet or tiny closet space you’ve squished into. So I always preferred being the seeker, which made everyone happy because no one else ever seemed to want that job.

Link Of The Day:

breakfast

Blueberry Pie Pancakes

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Published on June 28, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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74 Comments

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  1. Working Girl @ Caffeinated Contentment says

    Cupcakes for breakfast? Umm, yes please.

    This is dorky, but growing up we always liked to play “Sardines”, which is like reverse hide-n-seek – one person hides and everyone looks and hides with the person when they find them. This game got intense though – it messed with your head! People would start to disappear when they found the person until you were all alone…not gonna lie, I would happily still play it now at age 22. It took strategy!

    • Linsey says

      I LOVED Sardines…totally forgot about that game.

      When I was a pre-teen, my church youth group used to play a game called Man Hunt. It was like hide and seek combined with tag with teams. We played in the church yard…at night. Each team would dedicate a person to hide and the other team would have to find them in enemy territory…and I think some sort of tag game was also involved. Don’t remember the details but I remember having a BLAST playing it.

  2. Mary says

    These looks amazing! We are going to a potlock on the 4th of July and these look like they would be perfect to bring.

  3. Lisa @ The Raw Serenity says

    This is such a great idea; stuffing fresh blueberries in the center!
    After the holidays you could do it with any fruit I guess. Mashed banana and coconut in the center is in my head for this 🙂
    Thanks Katie x

  4. Moni Meals says

    These are adorable and you’re right…perfect for the fourth! I have a recipe very similar too, looks great Katie 🙂

  5. B @ Crags and Veggies says

    Ahhh, I love sweets for breakfast! I’ve been eating blackberry pie for breakfast recently! With chocolate blackberry mousse! YUMMY!

  6. tiffany says

    katie i know this is random and not really related to this awesome recipe but i thought you might be interested in another cauliflower dessert. i found this recipe http://fresh4five.blogspot.ca/2012/02/paleo-meyer-lemon-dreamcake.html for cheesecake using it and it looks really good. i know you cant have the lemon part on top but i thought you could find something else to use ontop or even change the filling around as well to make it different. i just thought you’d like the idea of using cauliflower as a way to thicken other kinds of desserts like this. apparently its also used in sauces to thicken them up instead of other options. I’d love you to find more ways to use cauliflower 😀

    • Chocolate-Covered Katie says

      Wow this is crazy… I actually made a cauliflower-based lemon cheesecake a few weeks ago, (adapting my Strawberry Truffle Pie recipe). I haven’t posted it yet and am debating whether to post it on the blog or save it for the cookbook. Might go with blog… I’m not sure people outside of the blogworld are quite ready for cauliflower cheesecake ;).

      But I definitely am working on more ideas with cauliflower. I have an Alfredo sauce recipe I need to post soon as well.

  7. MissChris says

    Katie,

    Hello! I am fairly new to your blog and am very excited to start trying your recipes. I have an insane sweet tooth and I’m trying to be more mindful of what I’m eating. For these cupcakes, I see the recipe references chia or flax egg…is there more information on that somewhere on your site? I tried a search for it but didn’t seem to get an exact match. Thought I’d check. I may try to make these to bring to work on Tuesday!

    -Chris

  8. Sophie says

    I love eating “dessert” for breakfast so these cupcakes seem like they’re actually meant for me! I think I’ll try them soon (maybe with jam).

    And I totally understand what you mean with the out-of-season recipes. A couple weeks ago I was photographing star-shaped chips to post in time for the fourth of July. It’s always so hard to plan everything right!

  9. Erica @ Cult of Kale says

    Oh these look delicious! Extra delicious now that I’ve gotten over my strawberrry allergy. We will be on the East Coast for the 4th, maybe my in-laws will be willing to pick up the ingredients for these!

  10. Jenny$1983 says

    Ooh, I love those blueberry pie pancakes! And the strawberry version, and the apple version, and the … well, you get the point! 😀

    I think I played hide and seek at some birthday parties; I remember it being very exciting because of the “will I/won’t I be found” tension xP

  11. Emily M. says

    katie, i wanted to let you know that i made these today for 4th of july dessert and they were AMAZING and a such a hit! i made them with the vegan cool whip and everything (i was SO excited when the coconut oil worked!!!!), and they were absolutely perfect. thank you for the awesome recipe!

  12. Eco Chic says

    Made these today for my family and friends and they loved them! I am a vegetarian not a vegan so I used Chobani Greek yogurt and store bought cool whip and they were amazing! Such a delishious healthy treat! Loved that it matched the holiday too. I personally thought they tasted more like a muffin and most agreed with me but it was still lovely.
    I loved playing hide and go seek and still do! I like hiding because I can get creative trying to find spots and I also discover what tiny spaces I can cram myself into. I dont like seeking much because I feel so lonely. My friends and I still play sardines (I am 14) which I think I like better.
    Thank you so much for all of your great recipes! Keep posting!!!

  13. Ursika says

    Hi Katie!

    I just baked those cupcakes with flax seed option but they are at least a half smaller than yours (don’t know where to hide blueberries ;)). But it’s true that I used a ww spelt flour, maybe that’s the reason…
    Anyways, reaaally tasty :)))

  14. Janet Garten says

    I’m going to try making this even though it’s past the 4th.:) I think I like the version of hide and seek I learned as a kid better than yours. We’d pick a spot (kind of like home base) for the seeker to count from and begin his search. We’d listen for the seeker and when the time was right, make a run for the Base. If we got there without being caught by the seeker, we were home free and didn’t have to be seeker. Not to mention, the first one there was the winner of that round!

  15. Kristina says

    When you use coconut oil, does it have to be in its liquid state or solid? Do any of your breakfast muffins freeze well? I would love to make large batches of healthy muffins and then freeze them!

  16. Sanja Zaric says

    Hi Katie and anyone else who has made these muffins…. I just wanted to clarify that 1/4 cup of milk is correct?? seems so small esp if subtract three tablespoons…im left with like zero milk. So i’m thinking was this suppose to say 1 and 1/4 cup milk?

    HELP !!
    xx

    • Diana says

      This is about a year too late, but 1/4 cup of milk is correct. Since you’re using a full cup of yogurt, you really don’t need much milk at all or any additional liquids in order to have a great taste and texture. I used 1/4 cup vanilla almond milk and 1 cup of plain yogurt, and the cupcakes turned out great.

  17. Diana says

    These were super yummy and had a nice texture as well! They seemed a bit underdone after 20 minutes, so I stuck them back in the oven for around 4 more minutes after turning it off, and I think that may have helped a bit. I’ll probably be making these for the upcoming holiday weekend! Thanks for a great recipe!

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