Red, White and Blue Vanilla Cupcakes
Whether you’re baking with kids, prepping for a themed dessert table, or simply looking to bring something unique to your next gathering, these cupcakes check all the boxes.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Muffin tin + cupcake liners
- Spatula
- Piping bags + star tips
- Toothpicks or skewers
Ingredients
For the Vanilla Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- ½ cup whole milk
For the Buttercream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 –3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Red gel food coloring
- Blue gel food coloring
- Star-shaped sprinkles (red, white, and blue)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with patriotic-themed cupcake liners or any standard liners you have on hand.
- Set aside while you prepare the batter.
- Pro Tip: Preheating ensures your cupcakes bake evenly and rise properly—don’t skip it!
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 helps evenly distribute the leavening agents and salt.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, add:
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- Use a hand mixer or stand mixer to cream them together on medium-high speed for about 2–3 minutes, until the mixture is pale and fluffy.
- Pro Tip: Creaming properly traps air in the batter, which gives your cupcakes a light and tender crumb.
Step 4: Add Eggs and Vanilla
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in 2 tsp pure vanilla extract.
- Mix until fully combined and smooth.
Step 5: Alternate Dry Ingredients and Milk
- Reduce mixer speed to low.
- Add the flour mixture in three parts, alternating with ½ cup whole milk in two parts (start and end with dry ingredients).
- Mix until just combined—do not overmix.
- Pro Tip: Overmixing the batter can lead to dense, tough cupcakes. Stop mixing as soon as the flour is incorporated.
Step 6: Fill and Bake
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Buttercream Frosting
- In a large bowl, beat 1 cup softened butter on medium-high speed until creamy (about 2 minutes).
- Gradually add 4 cups powdered sugar, 1 cup at a time, mixing on low until combined.
- Add 1 tsp vanilla extract and 2–3 tbsp heavy cream. Beat on high for another 2–3 minutes, until light and fluffy.
- Pro Tip: If the frosting feels too thick, add more cream 1 tablespoon at a time until it reaches your desired consistency.
Step 8: Color and Prepare to Pipe
- Divide the frosting evenly into three small bowls.
- Tint one bowl with red gel food coloring, one with blue, and leave the third white.
- Stir until colors are fully mixed and vibrant.
- Spoon each color into its own piping bag fitted with a small star tip (like Wilton 21 or 1M).
Step 9: Frost and Decorate
- Once cupcakes are cool:
- Frost 4 cupcakes with red frosting,
- 4 with white, and
- 4 with blue.
- Sprinkle each frosted cupcake with red, white, and blue star-shaped sprinkles for a festive finish.
- Pro Tip: Want neater piping? Chill your frosting in the fridge for 10–15 minutes before using.
Notes
Nutritional Value Per Serving:
- Calories: 350–400 kcal
- Fat: 18–22g
- Carbohydrates: 45–50g
- Sugar: 35–40g
- Protein: 2–3g