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4th of July Cupcakes Recipe

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Celebrate the 4th of July with these festive and delicious red, white, and blue cupcakes. Light and fluffy cupcakes adorned with colorful sprinkles and topped with a creamy vanilla buttercream frosting make these the perfect patriotic treat for your Independence Day gatherings.

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil
  • ½ cup buttermilk (room temperature)
  • 1 teaspoon pure vanilla extract
  • ⅓ cup red and blue sprinkles

Frosting

  • ½ cup salted butter (room temperature, 1 stick)
  • 1 tablespoon pure vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons milk (optional, if needed)
  • ¼ cup red, white, and blue sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. Set the prepared tin aside for later use.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, and granulated sugar. Stir together to evenly distribute the leavening and sugar.
  3. Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until fully combined and smooth.
  4. Combine Ingredients: Gently stir the dry ingredients into the wet mixture until just combined, ensuring not to overmix to keep the cupcakes light and tender.
  5. Add Sprinkles: Fold in the red and blue sprinkles carefully using a rubber spatula to prevent color bleeding.
  6. Fill Cupcake Tin: Spoon the batter into the cupcake liners, filling each about ¾ full to allow room for rising during baking.
  7. Bake: Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Cool: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting.
  9. Prepare Frosting: Using a stand mixer fitted with a paddle attachment, beat the room temperature salted butter on medium speed until smooth and creamy, about 2 minutes.
  10. Add Vanilla: Mix in the vanilla extract until well incorporated.
  11. Add Powdered Sugar: On low mixer speed, gradually add the powdered sugar a little at a time to avoid a sugar cloud. Once fully added, increase the speed.
  12. Beat Frosting: Beat on high speed until the frosting is light, fluffy, and spreadable, about 2 minutes. Add milk if needed to adjust consistency.
  13. Decorate: Frost the cooled cupcakes generously and sprinkle red, white, and blue sprinkles on top for a festive finish.

Notes

  • Ensure eggs and buttermilk are at room temperature for better mixing and texture.
  • Be careful when folding in sprinkles to prevent color bleeding.
  • If frosting is too stiff, add milk one teaspoon at a time until desired consistency is achieved.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for best taste.

Find it online: https://recipesbyliza.com/4th-of-july-cupcakes-recipe/