I’ve made a lot of cupcakes in my time, but these red, white, and blue cupcakes are hands-down my favorite for 4th of July, Labor Day, and every other patriotic holiday. They’re fun, festive, and super easy to make with simple ingredients. I created this recipe a few years ago for our neighborhood cookout, and now it’s a tradition. We make them every year! The vanilla cupcakes are light and fluffy, and the colorful patriotic sprinkles always steal the show. If you’re looking for a crowd-pleasing dessert for your celebration, this is it!
Patriotic Cupcakes
My 4th of July cupcakes aren’t just dressed up with sprinkles. They’re made completely from scratch with a rich vanilla batter and a few little touches that make a big difference. The buttermilk keeps the cupcakes extra moist and tender (it’s my go-to secret ingredient for all my homemade cakes!), and I fold in red, white, and blue sprinkles before baking for a fun surprise inside every bite.
But the real star of this 4th of July dessert? That fluffy homemade vanilla buttercream. It’s creamy, not too sweet, and pipes like a dream. I finish each cupcake with a handful of patriotic sprinkles for the perfect festive touch. Whether you’re bringing dessert to a backyard BBQ or baking with the kids, this Labor Day dessert feels just a little more special than the usual holiday fare, because they are!
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Keep Your Cupcakes Moist
My number one cupcake baking tip is: Don’t overmix the batter! Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense or dry cupcakes, and we want these red, white, and blue beauties to stay light and fluffy. I’ve tested this recipe more times than I can count, and this one little tip makes a big difference in texture.
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)
For the Garnish
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.
How to Make Red White and Blue Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. In a medium bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ¾ cup granulated sugar, and mix together. In a separate large bowl, whisk together 2 large room-temperature eggs, ½ cup of vegetable oil, ½ cup of room-temperature buttermilk, and 1 teaspoon of vanilla extract. Gently stir the dry ingredients into the wet until just combined. Fold in ⅓ cup of red and blue sprinkles using a rubber spatula.
Bake the Cupcakes: Fill each cupcake tin well ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
Cool the Cupcakes: Allow the cupcakes to cool completely on a wire rack before frosting them.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature salted butter on medium speed until smooth and creamy, about 2 minutes. Add 1 tablespoon of vanilla extract and mix to combine. On low speed, add 2 cups of powdered sugar a little at a time. 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 3 tablespoons of milk and beat until well combined.
Frost the Cupcakes: Transfer the icing to a piping bag fitted with your choice of tip (I like a Wilton 2D) and frost the cupcakes as desired.
Garnish and Serve: Top each frosted cupcake with ¼ cup of red, white, and blue sprinkles and enjoy! I added some sparkly silver stars and edible glitter to mine for a little extra pizzaz.
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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