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Close-up of a patriotic red, white, and blue cupcake topped with a swirl of fluffy whipped cream frosting, red white and blue sprinkles, and a small American flag pick. The cupcake features visible layers of bright blue cake on the bottom with red marbled cake on top, while additional frosted cupcakes appear softly blurred in the background. This image shows the finished decorated cupcakes ready for serving at a 4th of July celebration.

4th of July Cupcakes

Recipe by Rebekah Winscott

These easy 4th of July cupcakes are soft, fluffy, and layered with festive red, white, and blue batter. Topped with whipped cream and patriotic sprinkles, they’re the perfect summer dessert for BBQs, cookouts, and Independence Day parties.

  • Total Time33 minutes
  • Yield12 1x

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • Red food coloring
  • Blue food coloring
  • Whipped cream
  • Red, white & blue sprinkles

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar until pale and fluffy, about 2–3 minutes. Add the eggs one at a time, then mix in the vanilla.
  4. Add the dry ingredients alternately with the milk, mixing gently until the batter is smooth and combined. Do not over mix.
  5. Divide the batter evenly into three bowls. Leave one plain, color one blue, and color one red.
  6. Spoon the blue batter into each cupcake liner first and gently smooth the tops.
  7. Carefully spoon the plain batter over the blue layer.
  8. Finish with the red batter on top. Do not stir or swirl the layers.
  9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
  10. Add whipped cream to a large bowl and beat with an electric mixer for 2–3 minutes, until light and fluffy with soft peaks.
  11. Transfer whipped cream to a piping bag fitted with a large star nozzle and pipe onto cooled cupcakes.
  12. Top with red, white, and blue sprinkles before serving.

Notes

  • Don’t over mix the batter after adding flour
  • For bright patriotic colors, use gel food coloring instead of liquid food coloring.
  • Frosting consistency can be adjusted with extra cream or powdered sugar
  • Refrigerate after decorating with whipped cream

Nutrition

  • Calories: 210 kcal
  • Sugar: 17g
  • Sodium: 120mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg

Find it online: https://thisnanacancook.com/4th-of-july-cupcakes/