Rose Petal Jam Filled Blueberry Cupcakes #RedWhiteandBlue #SundaySupper

Fireworks cascade in the night sky. Faces turned heavenward in awe. It must be the Fourth of July in America. And it must be summer! The time of year when I’d travel from Tokyo to visit Mom in Massachusetts. Mom passed several years ago.

One of the most vivid summertime memories with Mom involves blueberries. She loved the little gems. Blueberries were something I only ate in the States with her. Blueberries were usually sprinkled atop a Cool Whip heavy ice cream sundae.

Yes, I remember the educational trips to Plymouth Rock and Cape Cod, too. To tell the truth, Plymouth Rock, was somewhat disappointing. All right, the Mayflower with our brave English ancestors landed there. But it was a grey rock with some chicken wire around it! Maybe there is now a proper placard and encasement honoring the historical significance of the spot.

The 4th of July was also Mom’s birthday. So, in addition to our favorite blueberries and Cool Whip topped ice cream, we had cake. Once in a while, my sister and I would gather our summer allowance money and buy a rose or two.

To honor the birthday of America and my mother I baked a red, white and blue cupcakes: Rose petal jam filled blueberry cupcakes with whipped cream. (An upgrade from Cool Whip for sure!) P.s. I am aware that some historians balk at the idea of July 4th as America’s birthday. It did take many years to create a cohesive United States of America.  Still, the birth of freedom, a new way of thinking and being always calls for a celebration.

P.s. Rose petals are apparently edible IF they are not covered with pesticides (or purchased from a florist.) Au naturel and fragrant roses are the best. But, not the white base area as it is bitter tasting.  



Rose Petal Jam Filled Blueberry Cupcakes

blueberry easy recipe cupcakes for fourth of july

Bite into this lovely, light white cupcake adorned with blueberries and whipped cream stars. Discover a luxurious fragrant rose petal jam. Rather than jam on toast, this is a treat for the taste buds.  Cake serves as the foundation for a not-so-sweet touch of smooth, sophisticated like a subtle wine, rose petal jam.

Yields 18 cupcakes.

  • 4 egg whites
  • ¼ (a generous pinch) of cream of tartar
  • 1 package white cake mix
  • 1 cup blueberry Greek yogurt
  • 1/3 cup canola oil
  • ¾  cup rose petal jam or preserves
  • (Rose petal jam and preserves are available at various online stores including Wal-Mart)
  • 1 pint heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon of whipping cream stabilizer powder
  • ½ cup plus fresh blueberries, washed 


Whip up the 4 egg whites with a pinch of cream of tartar until soft peaks emerge. Add the cake mix, oil and blueberry yogurt.

With a mini ice cream scooper, divide some of the batter into muffin tins lined with cupcake cases. Drop a tablespoon of rose petal jam into the centers. Cover with the remaining batter.

Bake in a 350° for 24 to 25 minutes or until a toothpick inserted in a non-rose petal jam area comes out clean. Cool on a wire rack.

In a bowl and beater that has been left overnight in the freezer, pour in the heavy cream. Beat and slowly add in the powdered sugar, vanilla and stabilizer. When the cream is stiff, place the whipped cream into a piping bag with a star tip.

Decorate the cupcakes and garnish with fresh blueberries.

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Wishing you a holiday free of all cares.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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