Easy 4th of July Cupcakes
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Easy 4th of July Cupcakes
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These multicolored patriotic cupcakes will be the hit of your holiday celebration!
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Ingredients
For the cupcakes:
- 8 tablespoons (110 grams) butter softened
- 1 cup (110 grams) confectioner's sugar
- 1 cup (110 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
For the multicolored frosting:
- 64 ounces (4x16oz tubs) vanilla frosting 2 tubs for white and 2 tubs for blue
- 32 ounces (2x16oz tubs) red frosting
- 1 small bottle Wilton Sky Blue Icing Color
- red, white and blue sprinkles for decorating
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Instructions
To Make The Cupcakes:
- Preheat oven to 350F/180C and add lines to your cupcake pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla and beat to combine.
- In a separate mixing bowl, sift together the flour, baking powder, and salt, then add to the wet ingredients and mix until just combined.
- Using a scoop, fill the paper liners halfway with batter.
- Bake for 18 to 20 minutes until risen, golden and firm to the touch.
- Remove from the oven, transfer to a cooling wire rack to cool,
- Transfer the cupcakes to a wire rack to finish cooling.
To Make The Multicolored Frosting:
- In a large bowl, mix half of the vanilla frosting with 2-3 drops of blue icing color. If you prefer a darker shade of blue, add more coloring, 2 drops at a time, until you achieve the desired shade.
- Place a large piece of plastic wrap on your counter and then add 3 rows of frosting; one row of red, and one row of blue, and then a larger row of the white. Fold plastic wrap over the frosting and roll into a tube.
- Add star tip to a pastry bag, and then slide the tri-colored frosting into the bag.
- Squeeze until you see the 3 colors coming out of the bag, then pipe the frosting onto the cupcakes.
- Decorate with red, white and blue sprinkles, or as desired.
Notes
- Make sure to bring the butter and eggs to room temperature.
- Don't overmix the batter; you want to stop once it is light and fluffy.
- Use a small ice cream scoop to fill the paper liners evenly.
- A cooling rack will allow your cupcakes to cool evenly and at the same rate.
Nutrition Information
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Calories
552kcal
(28%)
Carbohydrates
86g
(29%)
Protein
1g
(2%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Cholesterol
24mg
(8%)
Sodium
272mg
(11%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
76g
(152%)
Vitamin A
136IU
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 86g | 29% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 272mg | 11% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 76g | 152% |
| Vitamin A | 136IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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