Mini 4th of July Cupcakes
User Reviews
5
Mini 4th of July Cupcakes
Description
Mini 4th of July Cupcakes start with a white cake mix base enhanced by egg whites, buttermilk, vegetable oil, and a touch of clear vanilla extract for flavor without coloring the batter. The addition of red and blue sprinkles folded in carefully keeps the vibrant colors intact throughout baking. Baked in mini liners at 350 degrees for 12 to 14 minutes, they are cooled before being topped with white frosting and extra sprinkles or festive decorations. The delicate size and visual appeal make these cupcakes fitting for patriotic events and celebrations.
The texture is tender and moist due to the buttermilk and gentle mixing method that avoids overworking the batter. The sprinkles add subtle bits of color and slight crunch within the soft crumb. Decorating options can be customized for the holiday or personal preference.
These cupcakes work well served as a light dessert or party finger food. They pair nicely with simple beverages and fit in well at picnics, barbecues, or other communal events that call for small, handheld desserts.
Ingredients
- 1 white cake mix 15.25 ounces, box
- 4 egg room temperature, large, whites
- 1 cup buttermilk
- 1 teaspoon clear vanilla extract
- ½ cup vegetable oil or canola oil
- ½ cup Sprinkles red and blue
- white frosting
- Decorations
Instructions
- Preheat oven to 350 degrees and add cupcake liners to a mini cupcake pan.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat together the cake mix, egg whites, buttermilk, vanilla and oil.
- Mix until smooth, but do not overmix.
- Fold in sprinkles carefully so colors don’t run. Do not overmix.
- Evenly divide among lined cupcake wells.
- Bake at 350 degrees for 12-14 minutes or until a toothpick inserted in the center comes out clean
- Cool completely on a wire rack.
- Decorate with buttercream frosting, and add sprinkles or other decorations.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
- Sifting the cake mix before adding to the batter reduces clumps and results in a more tender cupcake.
- You can substitute whole eggs for the egg whites; this will give the batter a slightly yellower color.
- Clear vanilla extract is used here to keep the batter pale, but regular vanilla extract can be used if color is not a concern.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 84mg | 4% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 8IU | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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