Let’s celebrate 4th of July with this easy 4th of July Cupcakes recipe! Red and white marshmallow buttercream frosting what is beyond creamy and delicious on top of super soft blue vanilla cupcakes with lots of red, white & blue sprinkles in it. Watch the video to see how to pipe a two colored frosting!
Happy 4th of July Cupcakes
I know it’s about 4 weeks to 4th of July but I just want to make sure that you are well prepared for this holiday early enough. And in my opinion, it’s always the right time to honor the US. Not just on holidays.
I LOVE THE US! AND I LOVE YOU, GUYS! Whether you are an American or not or live in the US or not, let’s celebrate together as a big family.
Last year, we were in Los Angeles on the 4th of July, and the fireworks and parades were impressive. It was such a lovely day and one of the best in my whole life.
Around the holidays like Memorial Day or 4th of July, it feels like everything is colored in red, white & blue.
So let’s bring some red, white & blue colors in your kitchen and on your family table with this 4th of July Cupcakes recipe. The best thing is that they are very easy to make that you have more time for celebrating.
Blue vanilla cupcakes with red, white & blue sprinkles
The cupcakes are soft, moist, fluffy, easy, and super delicious.
Just combine flour, baking powder, and salt. Then mix an egg with sugar until creamy. Add vegetable oil and vanilla and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients.
Then color with navy blue until you reach the blue color of the US flag. Stir in sprinkles to combine. I used different kinds of red, white & blue sprinkles. Do you want to go just with white star sprinkles? Absolutely fine. Use the sprinkles you like the most. But be sure to use sprinkles which don’t dissolve completely throughout baking.
After filling the batter into cupcake liners sprinkle additional sprinkles on top. Especially around the edges because these sprinkles are still visible after frosting.
Red and white marshmallow buttercream frosting
The frosting is to die for!!
Although normal buttercream frosting is delicious, marshmallow buttercream frosting is my absolute favorite of all frostings. The texture and the taste are outstanding.
The texture is super creamy but firm enough to beautifully pipe roses, swirls, or any shape you want. It holds its stand for days but literally melts away in your mouth.
The amount of the frosting is enough to frost 15-16 cupcakes thickly. I don’t know how about you but I love to have a very high swirl of frosting on top of my cupcakes, you know what I’m saying?
After making the frosting, divide in half and color one half with red until you reach the red color of the US flag. Then place the white and red frosting on a piece of plastic wrap next to each other and roll it up. Then place the plastic roll into a piping or zip-lock bag and pipe on top of the cupcakes. Watch the video below for better understanding.
Sprinkle with even more red, white & blue sprinkles.
These 4th of July Cupcakes are
- super easy to make
- a vanilla and marshmallow heaven
- soft, moist, and unbelievably creamy
- the best way to celebrate 4th of July
- beautiful AND delicious
Speaking of beautiful and delicious. Even if they are really adorable, the taste is definitely better than the look. BELIEVE IT!
If you try this 4th of July Cupcakes recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Let's celebrate 4th of July with this easy 4th of July Cupcakes recipe! Red and white marshmallow buttercream frosting what is beyond creamy and delicious on top of super soft blue vanilla cupcakes with lots of red, white & blue sprinkles in it. Watch the video to see how to pipe a two colored frosting!
- 1 1/8 cups all-purpose flour (135g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 5/8 cup granulated white sugar (125g)
- 1/2 cup vegetable oil (120ml)
- 2 vanilla beans* (or 2tsp vanilla extract)
- 1/2 cup buttermilk (120ml)
- navy blue gel or paste food coloring
- 1/2 cup red, white & blue sprinkles (100g)
- 3/4 cup butter (170g)
- 2 cups powdered sugar (240g)
- 7 oz marshmallow cream (200g)
- pinch of salt
- red gel or paste food coloring
Preheat oven to 350°F / 175°C. Line two 12-cup muffin pans with cupcake liners (this recipe yields about 15-16 cupcakes). Set aside.
Cupcakes: Whisk flour, baking powder, and salt in a large bowl to combine. Set aside. With a handheld or stand mixer fitted with a whisk or paddle attachment, beat egg and sugar until creamy for about 2 minutes. Add oil and vanilla* and mix on low speed until combined. Alternately add dry ingredients and buttermilk to the batter and mix on low speed just until combined. Begin and end with dry ingredients. Add as much navy blue food coloring until you reach a dark and intense blue like on the US flag. Stir until evenly colored. Add sprinkles and stir to combine. Spoon batter with an ice cream scoop into the liners and fill maximum 2/3 that your cupcakes don't sink or spill over the sides. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. I baked mine 18 minutes. Let cool to room temperature before frosting.
Frosting: Beat butter on medium-high speed until soft and creamy, about 5 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add marshmallow cream and a pinch of salt and mix on medium speed until combined and creamy. Divide in half and dye one half with red until it reaches the red color of the US flag.
Assemble: Place red and white frosting next to each other on a plastic wrap and roll to close. Watch the video for better understanding. Place in a piping or zip-lock bag and pipe frosting on top of cooled cupcakes. Sprinkle with additional red, white, and blue sprinkles if desired. Store in an airtight container at room temperature up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.