July 4th Cupcakes

Soft vanilla cupcakes topped with swirled red, white, and blue frosting — patriotic and easy, perfect for a holiday dessert table.

By Tyla

Prep

15 min

Cook

20 min

Total

35 min

Servings

12 cupcakes

Ingredients


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Instructions

  1. 1

    Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners — white or red-and-blue themed liners make the finished cupcakes pop.

  2. 2

    Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

  3. 3

    In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for about 3 minutes, until the mixture looks pale and fluffy — noticeably lighter in color than when you started.

  4. 4

    Beat in the eggs one at a time, mixing until each is just incorporated. Add the vanilla and mix briefly.

  5. 5

    Add about a third of the flour mixture and stir on low speed until barely combined. Pour in half the milk, stir, then repeat — ending with the last third of flour. Stop mixing as soon as no dry streaks remain.

  6. 6

    Divide the batter evenly among the lined cups, filling each about two-thirds full. Bake for 18–22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

  7. 7

    Beat the softened butter on medium-high speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar one cup at a time, beating on low after each addition. Add the cream and vanilla, then beat on medium-high for another 2 minutes until the frosting is light and holds stiff peaks.

  8. 8

    Divide the frosting evenly into three bowls. Leave one white. Tint one red and one blue using gel food coloring — start with a small amount and add more until you reach a bold, saturated shade.

  9. 9

    Fit a piping bag with a large open star tip (like a Wilton 1M). Spoon the red frosting along one side of the bag, the white down the middle, and the blue along the other side. Pipe a firm swirl on each cupcake starting from the outside edge and working inward. Add sprinkles or flag picks while the frosting is still soft.

Used in this recipe: 12-Cup Muffin Pan Electric Hand Mixer Piping Bags and Tips (Amazon, affiliate links)


Notes

Tips for Success

  • Set eggs and milk out 30 minutes before starting so the batter doesn't curdle and the cupcakes stay tender.
  • Use gel food coloring instead of liquid to achieve deep red and blue without thinning the frosting.
  • Fill cupcake liners only two-thirds full so the tops dome gently instead of mushrooming over the edges.
  • Spoon the flour into the measuring cup and level it off to avoid packing too much flour, which makes cupcakes dry.
  • Pipe a test cupcake first to even out the color striping, then use steady pressure for clean swirls.

Common Mistakes to Avoid

  • Don't overbake — start checking at 18 minutes and pull them when the toothpick comes out with a few moist crumbs to avoid dry cupcakes.
  • Don't overmix the batter — mix only until no dry streaks remain to keep the cupcakes tender, not tough.
  • Don't use liquid food coloring for the frosting — it requires too much volume and makes the frosting runny; use gel instead.

Nutrition (per serving)

480 kcal

Calories

3g

Protein

65g

Carbs

24g

Fat

0g

Fiber

120mg

Sodium