If you’re looking for easy 4th of July Cupcake ideas, look no further! These red white and blue cupcakes are the perfect patriotic dessert for your Fourth of July or Memorial Day celebrations!
Quick Overview: You’ll use a box cake mix and food coloring to create the three distinct layers in these cupcakes. 20 minutes of prep, 20 minutes to bake, and 20 minutes to cool – in one hour you’ll have the perfect Fourth of July decorated cupcakes!
Why you’ll love these easy 4th of July cupcakes
Are you looking for red white and blue cupcakes to serve up with your hot dogs and burgers this 4th of July? These cupcakes are just what you’ve been looking for!
Because you use a cake mix to make these cupcakes, they are super quick and easy to make (but still fluffy and delicious). These would make a perfect addition to your Fourth of July party dessert table.
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Ingredients
You don’t need anything fancy for these cupcakes. You can find all of the ingredients you need at your local grocery store!
Cupcake Ingredients:
- 1 – 15.25 ounce box white cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 egg whites
- 1 teaspoon clear vanilla extract (optional)
- red & blue food coloring
- red & blue sanding sugar (for decoration)
Frosting Ingredients:
- ½ cup butter, softened
- 3 cups powdered sugar
- ⅛ teaspoon salt
- 1 ½ teaspoon clear vanilla extract
- 3-4 tablespoons heavy cream or milk
See the printable recipe card below for a full list of ingredients and instructions.
Instructions
Cupcakes:
- Heat oven to 350°F. Place 12 cupcake liners into cupcake tin.
- In the bowl of a stand mixer or a large mixing bowl, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds with a stand mixer or electric hand mixer, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
- Divide the batter into 3 medium bowls (about 1 cup each). Be sure to get all of the batter out of the bowl when dividing. All of the batter will be needed to create even layers. Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.
Pro Tip: You can use a toothpick to more easily spread the layers in the cupcake liners.
- If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full. Do the opposite of this process if you want cupcakes with red on top.
- Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled (approx 20 minutes).
Pro Tip: Don’tt overcook the cupcakes as this can make the blue tops turn green.
Instructions for 4th of July cupcake frosting
- For the frosting, whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
- Add the powdered sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl half way through mixing.
- Add the vanilla and 3 tablespoons of the cream/milk and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy.
- Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.
Looking for more cupcake recipes? Why not try our Oreo cupcakes with Oreo buttercream frosting or these fun pink champagne cupcakes (perfect for a baby shower, bridal shower, or other special occasion)!
Substitutions
If you are missing an ingredient or can’t use one, here are a few substitutions you can try…
- Milk – you can use a non-dairy milk in its place.
- Sour Cream – you can use greek yogurt instead.
- Vegetable Oil – any oil can be used in this recipe, and even melted butter or margarine.
- Frosting – if you are short on time, you can always buy store bought frosting instead of making your own.
- Eggs – instead of 4 egg whites, you can use 3 whole eggs. Your cupcakes will taste the same, but the white layer will not be quite as white.
Variations
You could make endless variations of this recipe by switching up the cake mix or the frosting you use!
- Try topping these cupcakes with cream cheese frosting like we did on our cookies and cream cinnamon rolls.
- Instead of a white cake mix, try using a Funfetti cake mix or yellow cake mix.
- Try serving these cupcakes with a scoop of ice cream on the side!
- Try making these cupcakes with other colours for different holidays! Red and green for Christmas, green and white for St. Patrick’s Day, pink, yellow and blue for Easter…
Fourth of July cupcake decorating ideas
Now I’m NO frosting and piping expert, but I have found it really easy to frost cupcakes when using a piping bag (aka pastry bags) and tips!
Feel free to use any tips that you wish! My favorites are in a set of tips like these and disposable piping bags.
Other decorating ideas:
- Instead of sanding sugar, you can top these cupcakes with red and blue sprinkles or even red and blue candies!
- Instead of white frosting, you could use food coloring to create blue frosting or red frosting.
Storage
You can store these cupcakes in an airtight container at room temperature for 2-3 days.
You can also freeze these cupcakes in a freezer safe, airtight container for up to a month. I would recommend storing the cupcakes only and making the frosting when you are ready to serve them.
Expert tips and FAQs
Most Fourth of July foods are themed after the American flag, so they use the patriotic colors (red white and blue) and often incorporate stars.
To make these easy cupcakes into 4th of July cupcakes, we’ve incorporated the red white and blue colours into the layers as well as the sprinkles on top!
The best way to ensure your cupcakes are moist and fluffy is to be careful not to over bake them. Watch carefully as they near the end of their cooking time.
The oil and sour cream in the cupcake recipe will help to keep them moist and fluffy as long as they are baked properly.
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Related Recipes
If you enjoyed these patriotic cupcakes, check out our other Fourth of July foods like these red, white, and blue Rice Krispie Treats or these mixed berry mini trifles.
4th of July Cupcakes: Red, White, and Blue Layers
Ingredients
Cupcake Ingredients
- 1 – 15.25 ounce box white cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 egg whites
- 1 teaspoon clear vanilla extract (optional)
- red & blue food coloring
- red & blue sanding sugar (for decoration)
Frosting Ingredients
- ½ cup butter softened
- 3 cups powdered sugar
- ⅛ teaspoon salt
- 1 ½ teaspoon clear vanilla extract
- 3-4 tablespoons heavy cream
Instructions
Cupcakes:
- Heat oven to 350°F. Place 12 cupcake liners into cupcake tin.
- In the bowl of a stand mixer or a large mixing bowl, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds with a stand mixer or electric hand mixer, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
- Divide the batter into 3 medium bowls (about 1 cup each). Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.
- If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full. Do the opposite of this process if you want cupcakes with red on top.
- Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled (approx 20 minutes).
Frosting:
- For the frosting, whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
- Add the powdered sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl half way through mixing.
- Add the vanilla and 3 tablespoons of the cream/milk and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy.
- Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.
Notes
- Use a toothpick to more easily spread the layers in the cupcake liners.
- Do not overcook the cupcakes, as this can make the blue tops turn green.
- Be sure to get all of the batter out of the bowl when dividing. All of the batter will be needed to create even layers.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Allyson Zea says
I make these every year for the Fourth of July and they are always a hit!
Agnes says
What a fun treat, my kids would absolutely love these!! The perfect holiday treat.
Katie says
These are so festive and fun. I can’t wait to make these for our family get togethers!