Since arriving in the States, we have enjoyed many 4th of July traditions. We love watching parades, hosting a backyard cookout, and watching the fireworks at night. This year, I’m adding these fun cupcakes to our family tradition! These tender, melt-in-your-mouth delicious cupcakes use just a handful of pantry staples. Their easy-to-eat size makes them perfect for cookouts and family gatherings. And the fun colors are 100% kid-friendly and guaranteed to be a hit on your dessert table. You can also get creative with decorating. Red, white, and blue frosting will make these one-of-a-kind cupcakes even more memorable. Add some colorful sprinkles, and they’ll be the stars of the dessert table!
Recipe Ingredients
How to Make 4th of July Cupcakes
Make Batter
Preheat oven to 350℉ (175℃). Grease the muffin or cupcake pan, line the wells with cupcake liners, and set aside. Sift the flour, baking powder, and salt in a medium bowl. (Photo 1) Cream the butter and sugar on high in a mixer (a stand or hand mixer) until fluffy and looking white. It takes about 4 minutes. (Photo 2) Liquid Ingredients – Add eggs, one at a time, beating the mixture well between each addition. Then add buttermilk and mix for another minute. Add the oil and mix for one more minute. (Photo 3) Flavor – Add the vanilla extract and vinegar; mix thoroughly. Combine – Slowly add the flour mixture to the batter and mix until just combined while scraping down the sides of the mixing bowl. (Photo 4) Coloring – Divide the batter equally into 3 bowls. Add enough red food coloring to one bowl for a bright red and blue food coloring to the other. Leave the third bowl plain for the white. Mix gently until the colors are evenly distributed. Please don’t overmix. (Photos 5-8)
Make the Cupcakes
Cupcakes – Spoon or pipe a tablespoon of the blue batter into the cupcake pan. Then, add a tablespoon of the white (uncolored) batter in each well and end with a tablespoon of the red batter. The muffin wells should be about ⅔ full so they have room to rise. You can layer the colors or mix and match as you like. (Photos 9-12) Bake at 350℉ (175℃) for 25-30 minutes or until a toothpick inserted in the cupcake’s center comes out clean. Cool – Let the cupcakes sit in the pan for 10-15 minutes. Wait for them to completely cool, wrap them in plastic paper, and chill them in the refrigerator for at least an hour. If you can chill them overnight, it’s even better. That makes frosting them so much easier. Frosting – Beat cream cheese, butter, and vanilla until creamy. Gradually sift in the powdered sugar while mixing until you reach the desired consistency. (Photos 13-14) Frost Cupcakes – You can pipe the uncolored frosting on the cupcakes or divide the frosting into 3 bowls and color one frosting blue and the other red. Fill three piping bags, each with a different color, and frost your cupcakes. (Photos 15-16)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
Feel free to make these luscious cupcakes ahead to save time. The freeze well for 2-3 months. Place them on a baking sheet, and store them in a freezer ziplock bag as soon as the frosting is solid.
Serving and Storage Instructions
4th of July cupcakes are the perfect finishing touch to any holiday event. Allow them to cool completely, then pipe on the icing and top them with sprinkles or fresh fruit. Store them for 2-3 days at room temperature in an airtight container, refrigerate them for up to a week, or freeze them for 2-3 months. Thaw them in the fridge overnight.
What to Serve With 4th of July Cupcakes
Start your 4th of July gathering with outrageously delicious marinated grilled chicken breasts or smokey, tender baby back ribs. Some traditional side dishes include Southern baked beans and ranch potato salad. Serve pineapple lemonade for a refreshing beverage.
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