4th of July Funfetti Cupcakes
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
1 hr 15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 30 mins
-
Servings
18
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Calories
342 kcal
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Course
Dessert
4th of July Funfetti Cupcakes
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These homemade 4th of July Funfetti Cupcakes may look fancy, but they're crazy easy to make and taste SO good!
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Ingredients
Cupcakes:
- Festive cupcake liners
- 1 ½ cups Kroger all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick Kroger unsalted butter, softened
- 1 cup Kroger granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- ¾ cup Fry's whole milk
- ½ cup red white & blue jimmies sprinkles
Frosting:
- 1 cup 2 sticks Kroger unsalted butter, softened
- 4 cups Kroger Powdered Sugar
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 2 to 4 tablespoons Fry's whole milk
Topping:
- red white & blue jimmies sprinkles
Instructions
Cupcakes:
- Preheat your oven to 350 degrees F. Place 18 cupcake liners in muffin tin cups. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
- Add the butter and sugar to a large mixing bowl (or stand mixer bowl) and beat until smooth and fluffy, 1-2 minutes.
- Add in the vanilla and eggs. Mix until evenly combined.
- Add half the flour mixture to the butter mixture, and beat together. Pour in the milk and mix until combined. Add the remaining flour mixture and beat until smooth.
- Pour in the sprinkles and mix by hand with a wooden spoon or sturdy rubber spatula.
- Portion the batter into the prepared muffin tin cups, filling each cup 2/3 of the way full. (I like to use a small cookie scoop for this.) Tap the muffin tin on the counter to help the batter form into the cups.
- Bake for 13 to 17 minutes or until a toothpick inserted in the center comes out clean.
- Carefully remove the cupcakes from the oven. Transfer to a wire rack and allow to cool completely.
Frosting:
- Once the cupcakes have cooled, Place the butter in a large mixing bowl. Beat the butter until fluffy, about 1 minute.
- Add 1 cup of powdered sugar to the butter. Mix until just combined. Add another cup of powdered sugar to the butter, and mix again. Repeat with the remaining powdered sugar.
- Add the salt, vanilla, and milk to the butter mixture, and mix until smooth and evenly combined.
- Place a piping tip and coupler on an icing bag. Fill the bag 3/4 full with frosting. Pipe the frosting onto the cupcakes.
- Top the cupcakes with more red, white & blue sprinkles. (I like to gently dip the tops of the cupcakes in the sprinkles to help them really stick.) Refrigerate until ready to serve.
Notes
- If your frosting is a little on the soft side (which is common during the summer months) you can refrigerate it for 30 minutes before icing the cupcakes.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
59mg
(20%)
Sodium
94mg
(4%)
Potassium
65mg
(2%)
Sugar
37g
(74%)
Vitamin A
515IU
(10%)
Calcium
30mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 94mg | 4% |
| Potassium | 65mg | 1% |
| Sugar | 37g | 74% |
| Vitamin A | 515IU | 10% |
| Calcium | 30mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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