Patriotic 4th of July Cupcakes
Celebrate Independence Day in sweet, colorful style with these Patriotic 4th of July Cupcakes! Perfectly moist and fluffy, these red, white, and blue treats are layered with vibrant cake batter and topped with tri-colored swirls of creamy buttercream frosting. A dazzling sprinkle of patriotic sprinkles completes the festive look, making them a centerpiece-worthy dessert for any 4th of July party or summer gathering. With easy-to-follow steps and just 20 minutes of prep time, these cupcakes are not only visually striking but also irresistibly delicious. Whether you're hosting a barbecue or watching fireworks, these celebratory cupcakes are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 1 teaspoon red gel food coloring
- 1 teaspoon blue gel food coloring
- 1 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar
- 3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cups patriotic sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter equally into three bowls. Leave one portion plain, add red gel food coloring to the second portion, and blue gel food coloring to the third portion. Mix each bowl until combined and vibrant in color.
Spoon a layer of red batter into each cupcake liner, followed by white, and then blue. Fill each liner about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, alternating with the milk. Stir in the vanilla extract.
Divide the frosting into three portions. Leave one portion plain, tint the second portion red, and the third portion blue using gel food coloring.
Transfer each frosting color to its own piping bag. Use a star tip and pipe swirls of frosting on the cooled cupcakes, alternating colors to mimic a patriotic theme.
Finish with a sprinkle of patriotic sprinkles on top of each cupcake.
Serve and enjoy these festive 4th of July cupcakes!
Nutrition Facts
Calories |
6591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 950.2 g | 346% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 774.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 369 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
