These red, white, and blue cupcakes are hands-down my favorite dessert for 4th of July, Labor Day, and every other summer holiday on the calendar. They’re like the best funfetti cupcakes, but with patriotic sprinkles to mark the occasion. Fun, festive, and super easy to make for backyard parties!
Red, White, and Blue Funfetti Cupcakes
I created this easy cupcake recipe a few years ago for our neighborhood 4th of July cookout, and now it’s a tradition. It’s our go-to Independence Day dessert, and it’s always a hit with crowds! I start with a light and fluffy vanilla cupcake base, fill them with red, white, and blue sprinkles, then top them off with a simple buttercream. These funfetti-inspired cupcakes are so good, I whip them out again for Labor Day!
4th of July Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set (optional)
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- ½ cup buttermilk room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup red and blue sprinkles
For the Frosting:
- ½ cup salted butter room temperature (1 stick)
- 1 tablespoon pure vanilla extract
- 2 cups powdered sugar
- 3 tablespoons milk optional (if needed)
- ¼ cup red, white, and blue sprinkles
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- In a medium bowl, combine the flour, baking powder, and sugar and mix together.1 cup all-purpose flour, 1 teaspoon baking powder, ¾ cup granulated sugar
- In a large bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
- Gently stir the dry ingredients into the wet until just combined.
- Fold in the sprinkles using a rubber spatula.⅓ cup red and blue sprinkles
- Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
- Allow the cupcakes to cool completely on a wire rack before frosting them (see below).
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.½ cup salted butter
- Add the vanilla and mix to combine.1 tablespoon pure vanilla extract
- On low speed, add the powdered sugar a little at a time.2 cups powdered sugar
- Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
- If it is too thick, add in the milk and beat until well combined.3 tablespoons milk
- Transfer the icing to a piping bag fitted with your choice of tip (I like a Wilton 2D) and frost the cupcakes as desired.
- Top with red, white, and blue sprinkles and enjoy!¼ cup red, white, and blue sprinkles
Notes
- Be sure to scrape down the side of the bowl when mixing so you can fully incorporate the ingredients.
- Make sure the cupcakes are fully cooled before frosting so that the icing doesn’t slide around.
- If you wanted to make them extra festive, you could add a few drops of blue or red food coloring to the icing before frosting the cupcakes.
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How to Store
Store any leftover red white and blue cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also carefully wrap and freeze them for up to 3 months, but the frosting may get smushed.
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