Description
Celebrate any patriotic occasion with these festive Red White and Blue Cupcakes. Made with a classic French vanilla cake base divided into red, white, and blue layers and topped with matching tri-colored buttercream frosting and sprinkles, these cupcakes are as delicious as they are visually stunning. Perfect for Fourth of July, Memorial Day, or any celebration that calls for a burst of festive color and flavor.
Ingredients
French Vanilla Cupcakes
- 1 box French vanilla cake mix
- 3 eggs
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 tbsp pure vanilla bean paste
- Red gel food coloring
- Sky blue gel food coloring
Buttercream Frosting
- 3 cups unsalted butter, softened
- 5 cups powdered sugar
- 3 to 5 tsp heavy whipping cream
- 2 tsp pure vanilla extract
- Red gel food coloring
- Sky blue gel food coloring
- 3 cups patriotic sprinkles
Decoration
- Star cupcake toppers
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix Cake Batter. In a large bowl, combine the French vanilla cake mix, softened butter, whole milk, eggs, and vanilla bean paste. Mix until smooth and well combined.
- Divide Batter and Add Colors. Divide the batter evenly into three separate bowls. Add red gel food coloring to one bowl, sky blue gel food coloring to another, and leave the third bowl uncolored for white batter.
- Fill Cupcake Liners. Using a tablespoon-sized scoop, add one scoop each of red, white, and blue batter into each cupcake liner, filling them about 3/4 full with a tri-color layered effect.
- Bake Cupcakes. Bake in the preheated oven for approximately 21 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Buttercream Frosting. Beat the softened butter on medium speed until smooth. Reduce speed to low and slowly add powdered sugar until incorporated. Gradually add heavy whipping cream and vanilla extract, then beat on medium speed for about 1 minute until creamy and smooth.
- Divide and Color Frosting. Divide the frosting into three bowls. Tint one red, one blue, and leave one white.
- Prepare Piping Bag. Insert a star tip into a piping bag without cutting the tip. Place the bag inside a glass, folding the top over the edge to stabilize it.
- Fill Piping Bag with Frosting. Add one third of the red frosting off-center inside the bag, followed by blue and then white frosting. Do not overfill and leave space at the top. Twist the bag closed.
- Base Frosting and Sprinkle. Spread a thin layer of plain frosting over the top of each cooled cupcake, then dip the top into patriotic sprinkles to coat.
- Pipe Frosting Swirls. Snip the tip of the piping bag and pipe a small tri-colored frosting swirl on each cupcake.
- Add Toppers. Finish by inserting a star cupcake topper into the center of each frosting swirl. Repeat for all cupcakes.
Notes
- Use gel food coloring to achieve vibrant red and blue hues without thinning the batter or frosting.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Patriotic sprinkles add a festive crunch and colorful touch; feel free to customize with different sprinkles or edible glitter.
- Buttercream frosting can be adjusted in consistency by adding more or less heavy cream.
- Store cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
