Red White and Blue Cupcakes

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These red white and blue cupcakes are the perfect treats for the 4th of July. Tender red and blue-swirled cupcakes are topped with a rich buttercream frosting and decorated with red, white, and blue sprinkles.

Closeup shot of red white and blue cupcake cut in half

If you’re looking for a great dessert for the 4th, then you’ve found it. These cupcakes are moist and tender and topped with an absolutely delicious buttercream frosting that will have everyone coming back for more.

Red White and Blue Cupcakes

Cupcakes are one of my favorite desserts to make. I love to bring all kinds of sweet treats to parties and get-togethers, but cupcakes always seem to have pride of place. These have been on my 4th of July table for a couple of years now, and I decided it was about time to share them with all of you.

Red white and blue cupcake with more cupcakes in background

Ingredients

You’ll only need simple kitchen staples to make this recipe. You probably have all of them in your kitchen right now.

Cake Ingredients:

  • butter
  • sugar
  • milk
  • flour
  • baking powder
  • egg whites
  • food coloring

Frosting Ingredients:

  • butter
  • powdered sugar
  • vanilla
  • milk
  • sprinkles of your choice
Overhead shot of individual cupcake and frosting ingredients in bowls

Instructions

Although there are several steps to this recipe, they’re all very simple when you break them down.

Cake Directions:

Step 1: Preheat the oven to 350ºF.

Step 2: Prepare a cupcake pan by inserting cupcake liners.

Step 3: In a large mixing bowl, cream butter and sugar together.

Step 4: Add milk and 2 cups of flour alternately, mixing in between.

Milk being poured into flour mixture

Step 5: Add the remaining cup of flour and baking powder. Beat well.

Step 6: In a small mixing bowl, beat egg whites until peaks form.

Step 7: Add egg whites to batter and beat well.

Beaten egg whites on top of batter in bowl

Step 8: Split batter into 2 bowls.  

Step 9: Add red food coloring to one bowl and blue food coloring to the other.  The amount will depend on the time of coloring you are using.

Overhead shot of red and blue batter in separate bowls

Step 10: Using a spoon, alternate red and blue scoops in each of the cupcake liners, filling them about ⅔ of the way full.

Overhead shot of red and blue-swirled cupcake batter in cupcake tins

Step 11: Bake for 20 minutes or until a toothpick comes out clean.

Step 12: Allow cupcakes to cool completely before frosting. 

Closeup shot of baked red and blue-swirled cupcakes in cupcake tin

Frosting Directions:

Step 13: Beat butter and powdered sugar together.  Mixture will be crumbly.

Overhead shot of stick of butter on top of powdered sugar in bowl

Step 14: Add vanilla and 2 tablespoons of milk. Beat well.

Step 15: If frosting is too thick, add a bit more milk.  If the frosting is too thin, add a bit more powdered sugar.

Overhead shot of whipped buttercream frosting

Step 16: Put frosting in a large ziplock bag.  Cut a small corner off and pipe frosting onto the cupcakes.

Step 17: Add sprinkles and enjoy.

Closeup shot of red white and blue cupcake

Equipment

You’ll need a few basic pieces of kitchen equipment to make this recipe.

  • Measuring cups and spoons
  • Mixing bowls
  • Whisk or hand mixer
  • Cupcake tin
  • Cupcake liners

Substitutions

Cake Flour: Cake flour works well in place of all-purpose flour.

Heavy Cream: You can use heavy cream in place of milk.

Closeup shot of red white and blue cupcake cut in half

Options

Looking for ways to change up this red white and blue cupcakes recipe? Here are some suggestions.

Different Colors: You can change the colors to fit any holiday or special occasion.

Semi-homemade: Use boxed white cake mix and color the batter, then top with premade frosting.

Tips:

  • Be sure your butter is fully softened for both the batter and the frosting to achieve the best results.
  • Mix your cupcake batter until its just combined to avoid tough cupcakes
  • Adjust your frosting thickness with milk and powdered sugar, adding milk to overly thick frosting and powdered sugar to thin frosting.
Closeup shot of hand holding a red white and blue cupcake cut in half

More Patriotic Recipes

FAQ

How long are these cupcakes good?

These cupcakes will last for about 2 days at room temperature in a covered container. For longer storage, you can store them in the refrigerator in an air-tight container for up to 5 days.

How do you warm these cupcakes?

You don’t warm them per se. Rather, you set them on the counter for about 20 minutes to come to room temperature.

How do you swirl frosting?

Take a toothpick or knife and use a figure 8 motion. Be careful not to over swirl or you’re just mixing.

Red white and blue cupcake

Red White and Blue Cupcakes

Ready to cook these red white and blue cupcakes? Then print the recipe card below.

Yield: 24 cupcakes

Red White and Blue Cupcakes

Red White and Blue Cupcakes

These red white and blue cupcakes are perfect for July 4th. Red and blue-swirled cupcakes are topped with white buttercream frosting.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 20 minutes

Ingredients

  • Cupcake Ingredients:
  • 10 oz butter, softened
  • 2 cups sugar
  • 1 ¼ cup milk
  • 3 cups flour
  • 3 tsp baking powder
  • 4 egg whites
  • red and blue food coloring
  • Frosting Ingredients:
  • 8 oz butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 2-3 tbsp milk
  • sprinkles of your choice

Instructions

  1. Preheat the oven to 350ºF.
  2. Prepare a cupcake pan by inserting cupcake liners.
  3. In a large mixing bowl, cream butter and sugar together.
  4. Add milk and 2 cups of flour alternately, mixing in between.
  5. Add the remaining cup of flour and baking powder. Beat well.
  6. In a small mixing bowl, beat egg whites until peaks form.
  7. Add egg whites to the batter and beat well.
  8. Split batter into 2 bowls.  
  9. Add red food coloring to one bowl and blue food coloring to the other.  The amount will depend on the type of coloring you are using.
  10. Using a spoon, alternate red and blue scoops in each of the cupcake liners, filling them about ⅔ of the way full.
  11. Bake for 20 minutes or until a toothpick comes out clean.
  12. Allow cupcakes to cool completely before frosting. 
  13. Beat butter and powdered sugar together.  The mixture will be crumbly.
  14. Add vanilla and 2 tablespoons of milk. Beat well.
  15. If the frosting is too thick, add a bit more milk.  If the frosting is too thin, add a bit more powdered sugar.
  16. Put frosting in a large ziplock bag.  Cut a small corner off and pipe frosting onto the cupcakes.
  17. Add sprinkles and enjoy.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 377Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 48mgSodium 229mgCarbohydrates 51gFiber 1gSugar 38gProtein 3g

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