Description
Red, White and Blue Cupcakes are festive patriotic treats featuring colorful layers of red, white, and blue vanilla cake topped with fluffy buttercream frosting and decorative sprinkles. Perfect for summer celebrations, holiday parties, and family gatherings.
Ingredients
- 1 box white cake mix
- Ingredients required on the cake mix package (typically eggs, oil, and water)
- Red food coloring
- Blue food coloring
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Red, white, and blue sprinkles
- Fresh blueberries (optional)
- Fresh strawberries, sliced (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners.
- Prepare the cake batter according to the package directions.
- Divide the batter evenly among three bowls.
- Leave one bowl plain, tint one bowl red, and tint the third bowl blue using food coloring.
- Spoon a small amount of blue batter into each cupcake liner.
- Carefully add a layer of plain white batter over the blue layer.
- Finish with a layer of red batter on top.
- Fill each liner about two-thirds full.
- Bake for 18–22 minutes, or according to the package instructions, until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the butter until smooth and creamy.
- Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until light and fluffy.
- Frost the cooled cupcakes and decorate with patriotic sprinkles and fresh berries if desired.
Notes
- Gel food coloring produces vibrant colors without altering the batter consistency.
- Homemade vanilla cupcake batter can be substituted for the boxed mix.
- Create red and blue frosting swirls for extra festive decoration.
- Add berry filling inside the cupcakes for a fruity surprise.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months.
- Allow refrigerated cupcakes to come to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 28g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
