Red, White and Blue Funfetti Cupcakes

There’s just something extra cheerful about funfetti cupcakes — they’re colorful, sweet, and bring out the inner kid in everyone. Now add a patriotic twist with red, white, and blue sprinkles, and you’ve got the ultimate festive treat for summer celebrations! These Red, White and Blue Funfetti Cupcakes are perfect for the Fourth of July, Memorial Day, Labor Day, or any backyard barbecue that needs a pop of color and a whole lot of fun.

What makes these cupcakes a crowd-pleaser isn’t just their eye-catching colors. It’s the soft, fluffy vanilla base that’s speckled with bursts of vibrant sprinkles in every bite. The funfetti effect is playful, but the taste is classic — light, buttery, and just sweet enough. Top them off with a swirl of creamy vanilla buttercream and a dash of themed sprinkles or festive toppers, and you’ve got a dessert that’s as Instagram-worthy as it is delicious.

One of the best things about these cupcakes is how easy they are to whip up. Whether you’re an experienced home baker or just someone who loves making themed treats for holidays, you’ll appreciate the simple ingredient list and straightforward steps. Plus, they’re always a hit with kids and adults alike, which makes them a great choice for gatherings where you need something everyone will enjoy.

And honestly, they’re just fun to make. Stirring in the red, white, and blue jimmies feels a little like crafting a dessert fireworks show. Whether you’re baking solo or getting the kids involved, the process is filled with smiles — and the end result tastes even better than it looks.

Why You’ll Love It

• Festive and Fun: With red, white, and blue sprinkles baked right into the batter, these cupcakes are the perfect way to show your patriotic spirit — no food coloring required!
• Soft and Fluffy Texture: These cupcakes bake up light, moist, and tender every time, making them as delicious as they are cute.
• Perfect for Celebrations: Whether it’s the Fourth of July, a summer party, or a themed birthday bash, these cupcakes fit right in and bring instant joy to the dessert table.
• Simple Ingredients, Big Flavor: No fancy ingredients needed here — just pantry staples that come together to create something truly festive and flavorful.
• Great for All Ages: Kids love the colorful sprinkles and sweet frosting, while adults appreciate the nostalgic, homemade cupcake vibe.

Ingredient List

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• ½ cup whole milk
• ½ cup sour cream
• ½ cup red, white, and blue sprinkles (jimmies-style)

For the Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 ½ tsp pure vanilla extract
• Pinch of salt
• Extra red, white, and blue sprinkles (for topping)

Ingredient Notes

• Use jimmies, not nonpareils: Jimmies (the longer sprinkles) blend into the batter without bleeding color. Nonpareils tend to melt and streak.
• Room-temperature butter and eggs: This helps everything mix smoothly and gives you that fluffy texture.
• Sour cream is key: It adds moisture and richness to the cupcakes — don’t skip it!
• Whole milk works best: It gives the batter more structure and flavor than low-fat milk.
• Use real vanilla extract: It gives the buttercream and cupcakes a warm, authentic flavor that fake vanilla just can’t match.

Kitchen Equipment Needed

• Mixing Bowls: For combining your dry and wet ingredients — I like using glass bowls so I can see everything clearly.
• Hand or Stand Mixer: To cream the butter and sugar and whip up that fluffy frosting. I love my stand mixer for this — total time-saver!
• Cupcake Pan + Liners: Standard 12-cup muffin tin lined with festive cupcake liners keeps cleanup easy and adds to the presentation.
• Rubber Spatula: Great for scraping down the sides of your bowl and folding in the sprinkles gently.
• Ice Cream Scoop or Spoon: For evenly portioning out the batter — helps every cupcake bake the same size.
• Wire Cooling Rack: Allows cupcakes to cool evenly before frosting.
• Piping Bag + Tip (optional): For swirling on that buttercream like a pro — I love a large star tip for a pretty, bakery-style finish.

Instructions

Step 1: Prep Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with red, white, or blue cupcake liners — or go with plain white if you want the sprinkle colors to shine.

Pro Tip: Always preheat your oven before starting the batter. A consistent temp ensures even baking!

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
• Set aside — this is your dry mix.

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Step 3: Cream Butter and Sugar

• In a large mixing bowl, add:
  • ½ cup softened unsalted butter
  • ¾ cup granulated sugar
• Beat with a hand or stand mixer on medium speed for about 2–3 minutes, until light, creamy, and pale in color.

Pro Tip: Creaming properly gives the cupcakes structure and that tender crumb — don’t rush this step!

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Step 4: Add the Eggs and Vanilla

• Crack in 2 large eggs, one at a time, beating well after each.
• Add 2 tsp vanilla extract and mix until smooth and well combined.

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Step 5: Add the Sour Cream and Milk

• Mix in ½ cup sour cream until fully incorporated.
• Reduce the mixer speed to low and gradually pour in ½ cup whole milk.
• Mix until everything looks smooth — it may look slightly curdled, and that’s okay!

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Step 6: Combine Wet and Dry Ingredients

• Slowly add the dry ingredient mix to the wet ingredients.
• Beat on low speed just until the batter is smooth — don’t overmix!

Pro Tip: Overmixing can lead to dense cupcakes. Stop as soon as no flour streaks remain.

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Step 7: Fold in the Sprinkles

• Gently fold in ½ cup red, white, and blue jimmies with a spatula.
• Stir just enough to distribute them evenly.

Pro Tip: Use a light hand to keep the sprinkles from bleeding or breaking apart.

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Step 8: Fill the Cupcake Liners

• Use a spoon or scoop to fill each cupcake liner about 2/3 full.
• This gives the batter room to rise without overflowing.

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Step 9: Bake

• Place the pan in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Pro Tip: Don’t frost warm cupcakes! The heat will melt your buttercream.

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Step 10: Make the Vanilla Buttercream

• In a clean bowl, beat 1 cup softened unsalted butter on medium speed for 2–3 minutes until smooth and fluffy.
• Gradually add 3 ½ cups powdered sugar, 1 cup at a time.
• Add 2 tbsp cream or milk, 1 ½ tsp vanilla extract, and a pinch of salt.
• Beat until light and creamy. Add more cream if needed for desired consistency.

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Step 11: Decorate

• Once cupcakes are fully cooled, pipe or spread the buttercream on top.
• Add extra red, white, and blue sprinkles on top for that final festive touch!

Pro Tip: For clean, defined swirls, chill the piping bag for 5–10 minutes before frosting.

Tips and Tricks for Success

• Use room-temperature ingredients: This helps everything blend smoothly and gives your cupcakes a better rise and texture.
• Stick to jimmies for sprinkles: Nonpareils (the tiny round ones) can bleed color and create streaks in the batter.
• Don’t overmix the batter: Mix just until the flour disappears — overmixing can make your cupcakes dense or rubbery.
• Use an ice cream scoop for even cupcakes: It keeps the sizes consistent, which helps them bake evenly.
• Cool completely before frosting: Even slightly warm cupcakes can melt the buttercream and create a mess.

Ingredient Substitutions and Variations

• No sour cream? Swap it with plain Greek yogurt — it offers the same moisture and slight tang.
• Dairy-free option: Use plant-based butter and milk (like almond or oat milk) for a dairy-free version.
• Change up the frosting flavor: Try almond or lemon extract instead of vanilla for a different twist.
• Add food coloring to the buttercream: Divide the frosting into three bowls and tint red, white, and blue for a fun swirled or layered effect.
• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend (make sure it includes xanthan gum).

Serving Suggestions

• Perfect for patriotic parties: These cupcakes are a hit at Fourth of July cookouts, Memorial Day picnics, or even themed birthday parties. They add color and fun to any dessert table.
• Pair with ice cream: Serve alongside a scoop of vanilla or strawberry ice cream for an extra cool and creamy treat on hot summer days.
• Make it a dessert bar: Set up a DIY decorating station with extra sprinkles and mini flags—let guests add their own flair!
• Dress it up: Display on a tiered cupcake stand with sparkler toppers or glittery stars for a show-stopping centerpiece.
• I love enjoying one chilled with a glass of cold milk or an iced latte—it’s the perfect sweet midday break.

Storage and Reheating Instructions

• Store at room temperature: Keep unfrosted or frosted cupcakes in an airtight container for up to 2 days.
• Refrigerate for longer storage: If it’s warm or humid, store them in the fridge for up to 5 days. Let them come to room temp before serving.
• Freeze for later: Unfrosted cupcakes freeze beautifully. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.
• Freeze buttercream separately: Store in an airtight container, then rewhip once thawed to restore its fluffy texture.
• Avoid microwaving frosted cupcakes: The frosting melts quickly—if needed, reheat unfrosted cupcakes in the microwave for 10–12 seconds.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day or two in advance. Just store them in an airtight container at room temp, and frost them the day you plan to serve.

What kind of sprinkles should I use?

Stick with jimmies (the longer, softer sprinkles). They won’t bleed color into the batter like nonpareils tend to do.

Can I use a cake mix instead?

Absolutely. A white or vanilla cake mix works fine—just gently fold in the red, white, and blue sprinkles before baking to get that funfetti effect.

How do I get bakery-style swirls on top?

Use a large star piping tip and a steady hand! Chill your piping bag for a few minutes before frosting for more defined swirls.

Can I make these into mini cupcakes?

Yes! Just adjust the bake time to about 10–12 minutes and keep an eye on them—they bake fast!

What’s the best way to transport them?

Use a cupcake carrier or place each one in a small plastic cup inside a shallow container. This keeps them upright and mess-free.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!