Red, White and Blue Funfetti Cupcakes
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.
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Cupcake Pan + Liners
- Rubber spatula
- Ice Cream Scoop or Spoon
- Wire Cooling Rack
- Piping Bag + Tip (optional)
Ingredients
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)
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!
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.
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!
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.
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!
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value Per Cupcake:
- Calories: ~350 kcal
- Fat: ~18g
- Carbohydrates: ~45g
- Sugar: ~30g
- Protein: ~3g