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–+ servings
Red White and Blue Cupcakes

Deliciously Festive Red White and Blue Cupcakes for Summer Celebrations

Celebrate Independence Day with Red White and Blue Cupcakes that are delicious and visually stunning.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a GF version.
  • 1 cup Granulated Sugar For richer flavor, use brown sugar.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1 teaspoon Salt Enhances flavor.
  • 2 tablespoons Unsweetened Cocoa Powder Adds richness.
  • 1 cup Vegetable Oil Can be replaced with melted butter.
  • 1 cup Buttermilk Substitute with milk mixed with vinegar if needed.
  • 2 large Eggs Binds ingredients.
  • 1 tablespoon Red Gel Food Coloring Gives red hue.
  • 1 teaspoon White Vinegar Enhances color.
  • 1 teaspoon Vanilla Extract Adds flavor.
For the Buttercream Frosting
  • 4 large Pasteurized Liquid Egg Whites Can substitute with meringue powder.
  • 3 cups Powdered Sugar Sweetens and thickens frosting.
  • 1 cup Unsalted Butter Room temperature for best consistency.
  • 1 teaspoon Vanilla Extract Flavor enhancer.
  • 1 tablespoon Red Gel Food Coloring For frosting.
  • 1 tablespoon Blue Gel Food Coloring For frosting.
  • 1 cup Candies for Decoration Optional.

Equipment

  • Oven
  • Cupcake pan
  • Stand mixer
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 cupcake liners.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a stand mixer, blend the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until smooth.
  5. Divide the batter among the cupcake liners, filling each about two-thirds full.
  6. Bake for 20-25 minutes, using a toothpick to check doneness.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting
  1. In a stand mixer, whisk the egg whites and powdered sugar on low speed, increasing to medium-high until soft peaks form.
  2. Slowly add the butter, mixing until creamy.
  3. Divide the buttercream into three portions; color one red, one blue, and leave one white.
  4. Pipe the frosting in ruffles atop each cupcake and add decorative candies.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

For the best cupcakes, measure ingredients accurately and ensure they are completely cooled before frosting.

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