4th of July Cupcakes

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These festive 4th of July cupcakes feature red and blue swirled batter, fluffy homemade vanilla frosting, and patriotic sprinkles. They are the perfect easy dessert for your Independence Day celebration!

Prep Time30

Cook Time15

Servings:

Author: Erin Sellin

Ingredients

15.25 oz white cake mix plus oil, water, eggs called for on package
red and blue gel food coloring
1 cup butter softened
4-5 cups powdered sugar
2 teaspoons vanilla extract
3-4 Tablespoons milk
pinch of salt
Patriotic Sprinkles

Instructions

Preheat oven to 350º F. Line muffin trays with paper liners. Prepare the white cake mix according to the package directions.
15.25 oz white cake mix
Once your batter is mixed, divide it evenly into three separate bowls. Leave one bowl plain (this is your white layer). Add red gel food coloring to the second bowl and blue gel food coloring to the third, stirring each until the color is vibrant and fully blended.
red and blue gel food coloring
You can use a small cookie scoop or a tablespoon for each color. To each cupcake liner, add a scoop of each color of cake batter, making sure not to fill the cups more than ⅔ full or they will overflow as they bake. For a swirled look instead of the clean chunks, use a toothpick or skewer to gently swirl through the batter once all three colors are added.
Bake according to the package directions, usually 15-18 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To the Vanilla Frosting, in the bowl of a stand mixer (or with a hand mixer), beat the softened butter on medium-high speed for 2–3 minutes until it is pale and fluffy. Reduce the speed to low and gradually add the powdered sugar, vanilla extract and milk. Once mostly combined increase speed to medium-high and beat for another 2–3 minutes until light and fluffy. If the frosting seems too thick, add another tablespoon of milk. It should be smooth, pipeable, and hold its shape.
1 cup butter, 4-5 cups powdered sugar, 2 teaspoons vanilla extract, 3-4 Tablespoons milk, pinch of salt
Transfer the vanilla frosting to a piping bag fitted with a large star tip (a 1M tip works beautifully for a classic swirl). Pipe a generous swirl of frosting onto each cooled cupcake, starting from the outside and working inward and upward. .
Immediately top each cupcake with patriotic sprinkles before the frosting sets. Add any additional decorations like star sprinkles, edible glitter, or tiny American flags right before serving for the most festive presentation.
Patriotic Sprinkles

Nutrition