Fourth of July Cupcakes Recipe
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5.0
9 reviews
Excellent
Fourth of July Cupcakes Recipe
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Looking for a festive cupcake for your 4th of July party? These red, white and blue cupcakes are what you need!
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Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 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
- ¼ cup red, white, and blue sprinkles
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.
- In a large bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
- Gently stir the dry ingredients into the wet until just combined.
- Fold in the sprinkles using a rubber spatula.
- 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.
- Add the vanilla and mix to combine.
- On low speed, add the 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 the milk and beat until well combined.
- 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!
Notes
- 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.
- 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.
Nutrition Information
Show Details
Serving
1cupcake
Calories
368kcal
(18%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
119mg
(5%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
299IU
(6%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 368kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 119mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 299IU | 6% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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