Description
Festive vanilla cupcakes with vibrant red and blue swirls, topped with fluffy white frosting and patriotic sprinkles. A showstopping dessert for any celebration!
Ingredients
For the Cupcakes (From Scratch or Cake Mix Hack):
Option A: From Scratch Base
- 1 ½ cups (195g) all-purpose flour (spooned & leveled)
- 1 ½ teaspoons (7g) baking powder
- ½ teaspoon (3g) fine sea salt
- 6 tablespoons (85g) unsalted butter, room temperature
- 2 tablespoons (30ml) vegetable oil (for extra moisture)
- 1 cup (200g) granulated sugar
- 2 large egg whites, room temperature
- 1 ½ teaspoons (7ml) clear vanilla extract (or strawberry extract)
- ¾ cup (180ml) buttermilk, room temperature (or DIY: ¾ cup milk + 2 tsp vinegar, rest 5 min)
Option B: Cake Mix Hack (Beginner-Friendly)
- 1 box (15.25 oz / 432g) white cake mix
- ¾ cup (180g) sour cream (or plain Greek yogurt)
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) water or milk
- 4 large egg whites, room temperature
- 1 teaspoon (5ml) clear vanilla extract (or strawberry extract)
For Coloring & Assembly:
- Red gel food coloring (start with 8-9 drops, adjust to desired intensity)
- Blue gel food coloring (start with 6 drops, adjust to desired intensity)
- 12 cupcake liners (paper or foil)
For the Vanilla Buttercream Frosting:
- 1 cup (225g) unsalted butter, room temperature (or salted, omit added salt)
- 4 cups (480g) powdered sugar, sifted
- 1 ½ teaspoons (7ml) clear vanilla extract (or strawberry extract)
- 3-4 tablespoons (45-60ml) heavy cream or milk, plus more as needed
- Pinch of fine sea salt (omit if using salted butter)
For Decoration (Optional):
- Red, white, and blue sanding sugar or sprinkles
- Small American flags (for garnish)
- Fresh berries (strawberries, blueberries)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Make batter: Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk.
- Color batter: Divide batter evenly into 3 bowls. Leave one plain (white), color one red, and one blue with gel food coloring.
- Layer colors: Spoon batters into liners in alternating spoonfuls (red, white, blue) or swirl with a toothpick for a marbled effect.
- Bake 18-20 minutes until a toothpick comes out clean. Cool completely.
- Make frosting: Beat butter until creamy. Gradually add powdered sugar, then cream, vanilla and salt until light and fluffy.
- Decorate: Pipe white frosting using a star tip. Add sprinkles and optional flags/berries.
Notes
- For brighter colors, use gel food coloring (not liquid).
- To prevent color bleed, chill colored batters 10 minutes before layering.
- For a lighter version: Substitute buttermilk for whole milk.
- Store in an airtight container for up to 3 days.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 45g
- Sodium: 85mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg