Fourth of July Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: cupcakes

Calories: 368kcal

Author: Becky Hardin - Easy Dessert Recipes

Looking for a festive cupcake for your 4th of July party? These red, white and blue cupcakes are what you need!

Print Recipe

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set (optional)

Ingredients

For the Cupcakes

1 cup all-purpose flour 120 grams
1 teaspoon baking powder 4 grams
¾ cup granulated sugar 150 grams
2 large eggs 100 grams
½ cup vegetable oil 100 grams
½ cup buttermilk 114 grams
1 teaspoon pure vanilla extract 4 grams
⅓ cup red and blue sprinkles 64 grams

For the Frosting

½ cup salted butter 113 grams, room temperature (1 stick)
1 tablespoon pure vanilla extract 12 grams
2 cups powdered sugar 226 grams
3 tablespoons milk 43 grams, optional (if needed)

For the Garnish

¼ cup red, white, and blue sprinkles 48 grams

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.

Storage: Store Fourth of July cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze cupcakes and buttercream in separate airtight containers for up to 3 months.

Nutrition