4th of July Cupcakes

5 from 3 votes

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!

Prep Time20

Cook Time20

Cool time20

Total Time1

Course: Dessert, Snack

Cuisine: American

Servings: cupcakes

Calories: 426kcal

Author: Jessica Burgess

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.
NOTE: The cupcake liners should be about ⅔ full - do not overfill the cups or they will bake overflow while baking and make "muffin tops".
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.

Video

Notes

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.

PRO TIPS:

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.

Nutrition