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4th of July Cupcakes Recipe
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Easy 4th of July Cupcakes Recipe

Let's celebrate the 4th of July with this festive recipe! Red and white marshmallow buttercream frosting on top of super soft blue vanilla cupcakes with lots of red, white & blue sprinkles in it.
Prep Time25 mins
Cook Time17 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Keyword: 4th of July recipes
Servings: 15 - 16 cupcakes
Calories: 324kcal

Ingredients

Blue vanilla cupcakes

  • 1 ⅛ cups all-purpose flour (135g)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • cup granulated white sugar (125g)
  • ½ cup vegetable oil (120ml)
  • 2 vanilla beans* (or 2teaspoon vanilla extract)
  • ½ cup buttermilk (120ml)
  • navy blue gel or paste food coloring
  • ½ cup red, white & blue sprinkles (100g)

Red and white marshmallow buttercream frosting

  • ¾ cup butter (170g)
  • 2 cups powdered sugar (240g)
  • 7 oz marshmallow cream (200g)
  • pinch of salt
  • red gel or paste food coloring

Instructions

  • 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 ⅔ 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. Place in a piping or ziplock 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.

Video

Notes

*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.

Nutrition

Calories: 324kcal | Carbohydrates: 43g | Protein: 1g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 173mg | Potassium: 96mg | Sugar: 32g | Vitamin A: 315IU | Calcium: 44mg | Iron: 0.6mg