Red, White, and Blue Cupcakes
User Reviews
5
Red, White, and Blue Cupcakes
Description
This recipe yields soft cupcakes made from a batter combining flour, sugar, baking powder, and salt with wet ingredients like egg, buttermilk, sour cream, oil, and vanilla. The inclusion of buttermilk and sour cream adds moisture and a slight tang, contributing to a tender crumb. Folding sprinkles into the batter gives each bite a subtle hint of color and a slight crunch from the jimmies or flat sprinkles.
Baking at 350ºF for about 18 to 20 minutes results in cupcakes with set centers and a lightly domed top. After cooling, generous swirls of vanilla buttercream frosting are spread on top, with more sprinkles added to enhance the patriotic theme and texture. The frosting is creamy and softly sweetened, balanced with a bit of salt to avoid excess sweetness.
These cupcakes are ideal for festive occasions where a red, white, and blue color scheme is desired. The sprinkles can be easily swapped to match different holidays or seasons, making this a versatile party dessert. The cupcakes keep fresh stored airtight at room temperature for several days, or refrigerated if preferred in warmer climates.
Additional storage tips include freezing unfrosted cupcakes for longer shelf life. Care is taken not to overmix the batter to prevent toughness, and sprinkles are gently folded in to avoid color bleeding. This ensures a visually appealing and moist cake with festive decoration.
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt or to taste
- 1 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ¼ cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup Sprinkles or to taste, jimmies or flat sprinkles
Vanilla Buttercream Frosting
- 1 cup butter softened, unsalted
- 2 tablespoons milk whole or 2% preferred
- 2 to 3 teaspoons vanilla extract or to taste
- ⅛ teaspoon salt optional and to taste (helps offset the sweetness)
- 3 ½ to 4 cups confectioners’ sugar
- ½ cup Sprinkles or to taste, jimmies or flat sprinkles
Instructions
Cupcakes
- Preheat oven to 350F. Line a 12-count cupcake pan with liners; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt; set aside.
- In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth or your cupcakes will turn out tougher.
- Very gently stir in the patriotic jimmies or flat sprinkles, taking care not to overmix or they could bleed.
- Turn the batter out into prepared pan and bake for about 18 to 20 (start checking at 16 minutes), or until the centers are set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow the cupcakes to cool for about 10 minutes or until they are cool enough to remove from the pan; set them aside. While cupcakes cool, make the frosting.
Vanilla Buttercream Frosting
- To a large bowl, add the butter, milk, vanilla, optional salt, and beat together until smooth and fluffy, about 2 to 3 minutes.
- Slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
- You can simply spoon the frosting onto the cupcakes but I prefer to pipe it on using a Wilton 1M star tip, coupler, and piping bag. Additionally, you can use store bought buttercream frosting in a tub if you don't want to make homemade frosting. You'll likely need two tubs.
- After the cupcakes have been frosted, top with patriotic jimmies or flat sprinkles.* (See Notes)
Notes
- Use sprinkles colors to match various holidays, such as red and green for Christmas or black and orange for Halloween.
- Store frosted cupcakes airtight at room temperature for 4 to 5 days, or refrigerate if frosting might melt.
- Unfrosted cupcakes freeze well for 4 to 6 months; thaw before frosting.
- Avoid overmixing batter to keep cupcakes tender and sprinkles intact without bleeding colors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 871 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 871kcal | 44% |
| Carbohydrates | 161g | 54% |
| Protein | 2g | 4% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 61mg | 20% |
| Sodium | 181mg | 8% |
| Sugar | 147g | 294% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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