Looking for a festive cupcake for your 4th of July party? These red, white and blue cupcakes are what you need!
Fourth of July Cupcake Recipe
Trying to think of an easy yet impressive dessert to bring to an Independence Day cookout? These fun, festive, and delicious cupcakes are bound to be the hit of the party!
These cupcakes are your standard vanilla cupcake with buttercream frosting, so you can actually use it all year round but change the decoration of them. But the addition of the red, white, and blue sprinkles makes them very patriotic for Independence Day!
Why You’ll Love this Easy 4th of July Cupcakes Recipe:
- Simple recipe. They’re super easy to make! Even a beginner baker will enjoy making these.
- Patriotic dessert. They’re adorable and festive. The colored sprinkles really pop on the white buttercream.
- Delicious. In addition to being easy to make and look great, they taste amazing!
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How to Make Red White and Blue Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 350°F.
- Stir dry ingredients together.
- In a separate bowl, whisk the eggs, oil, buttermilk, and vanilla.
- Mix both sets of ingredients together.
- Fold in the sprinkles using a spatula.
- Pour the batter into the cupcake liners and bake for about 15 minutes.
- Beat the butter for about 2 minutes until smooth and creamy.
- Mix the vanilla into the butter.
- Add the powdered sugar a little at a time.
- Once all the powdered sugar is added, turn the mixer to high for about 2 minutes until light and fluffy.
- Let the cupcakes cool before frosting them.
These patriotic cupcakes are vanilla flavored. You could change the flavor by using a different extract instead of vanilla. However, you probably wouldn’t want to because it may not taste right with the buttercream frosting.
Since we are making them for the 4th of July, you will need the colors of the American flag! So you should use red, white, and blue.
Honestly, I don’t think you’ll have any leftovers! But if you do, you can store them at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Recipe Tips and Tricks
- 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.
These cupcakes are so delicious and festive. And like I said earlier, you can use this recipe for other holidays by changing the sprinkle color! The options are endless really depending on your creativity!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Fourth of July Cupcakes Recipe
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 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)
For the Garnish
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set (optional)
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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