4th of July Cupcakes – Immaculate Bites

Cupcakes for the 4th of July

These patriotic cupcakes are a beautiful way to celebrate this fun holiday. The cupcakes are layered red, white, and blue for a festive treat.

You can also get creative with decorating. Red, white, and blue frosting will make these one-of-a-kind cupcakes even more memorable. Add some colorful sprinkles, and they’ll be the stars of the dessert table!

Recipe Ingredients

1. Dry Ingredients – Cake flour has a lower protein content for a more tender crumb and melt-in-your-mouth texture. Baking powder gives the cupcakes a good rise.
2. Butter – Unsalted butter is our fat of choice for a rich, moist cupcake. If you only have salted butter, reduce the salt to ⅛ teaspoon.
3. Sugar is what sweetens these delicious cupcakes. Creaming it with the butter makes sure it disperses evenly.
4. Eggs are the perfect binder to hold it all together. That’s good since cake flour doesn’t develop as much gluten as all-purpose flour.
5. Liquids – Oil, buttermilk, and vinegar provide moisture and break down gluten for softer cupcakes. Then vanilla extract adds aroma and flavor.
6. Food Coloring – Bright red and blue are perfect for this holiday dessert! Set aside uncolored batter and frosting for the white. The regular liquid or gel food colorant works fine.
7. Frosting – Cream cheese, unsalted butter, vanilla, and powdered sugar blend to provide a tasty finishing touch.

How to Make 4th of July Cupcakes

Make Batter

• Preheat oven to 350℉ (175℃). Grease the muffin or cupcake pan, line the wells with cupcake liners, and set aside.
• Sift the flour, baking powder, and salt in a medium bowl. (Photo 1)
• Cream the butter and sugar on high in a mixer (a stand or hand mixer) until fluffy and looking white. It takes about 4 minutes. (Photo 2)
• Liquid Ingredients – Add eggs, one at a time, beating the mixture well between each addition. Then add buttermilk and mix for another minute. Add the oil and mix for one more minute. (Photo 3)
• Flavor – Add the vanilla extract and vinegar; mix thoroughly.
• Combine – Slowly add the flour mixture to the batter and mix until just combined while scraping down the sides of the mixing bowl. (Photo 4)
• Coloring – Divide the batter equally into 3 bowls. Add enough red food coloring to one bowl for a bright red and blue food coloring to the other. Leave the third bowl plain for the white. Mix gently until the colors are evenly distributed. Please don’t overmix. (Photos 5-8)

Make the Cupcakes

• Cupcakes – Spoon or pipe a tablespoon of the blue batter into the cupcake pan. Then, add a tablespoon of the white (uncolored) batter in each well and end with a tablespoon of the red batter. The muffin wells should be about ⅔ full so they have room to rise. You can layer the colors or mix and match as you like. (Photos 9-12)
• Bake at 350℉ (175℃) for 25-30 minutes or until a toothpick inserted in the cupcake’s center comes out clean.
• Cool – Let the cupcakes sit in the pan for 10-15 minutes. Wait for them to completely cool, wrap them in plastic paper, and chill them in the refrigerator for at least an hour. If you can chill them overnight, it’s even better. That makes frosting them so much easier.
• Frosting – Beat cream cheese, butter, and vanilla until creamy. Gradually sift in the powdered sugar while mixing until you reach the desired consistency. (Photos 13-14)
• Frost Cupcakes – You can pipe the uncolored frosting on the cupcakes or divide the frosting into 3 bowls and color one frosting blue and the other red. Fill three piping bags, each with a different color, and frost your cupcakes. (Photos 15-16)

Recipe Variations

1. Gluten-free. Make these cupcakes gluten-free by replacing the flour with your favorite gluten-free cake flour.
2. Fruit add-ins. Add a spoonful of strawberry or blueberry jam to the center of each cupcake for a colorful fruit burst. You can also fold strawberries or blueberries into the cupcake batter.
3. 4th of July cupcake toppers. Give these cupcakes a lively finishing touch with colorful sprinkles or paper flags. Trade out the frosting with a buttercream frosting or homemade whipped cream.

Tips and Tricks

1. No buttermilk? Mix a tablespoon of white vinegar into a cup of milk. Stir well and let sit for 5-10 minutes before adding it to the batter.
2. No cake flour? Replace it with all-purpose flour. It won’t be quite as tender, but it will still be delicious.
3. For light, fluffy cupcakes, resist the urge to overmix. Mix the batter until just combined.
4. For smooth batter, use room-temperature ingredients. Leave cold ingredients on the countertop for approximately 30 minutes before mixing.

Make-Ahead Instructions

Feel free to make these luscious cupcakes ahead to save time. The freeze well for 2-3 months. Place them on a baking sheet, and store them in a freezer ziplock bag as soon as the frosting is solid.

Serving and Storage Instructions

4th of July cupcakes are the perfect finishing touch to any holiday event. Allow them to cool completely, then pipe on the icing and top them with sprinkles or fresh fruit.

Store them for 2-3 days at room temperature in an airtight container, refrigerate them for up to a week, or freeze them for 2-3 months. Thaw them in the fridge overnight.

What to Serve With 4th of July Cupcakes

Start your 4th of July gathering with outrageously delicious marinated grilled chicken breasts or smokey, tender baby back ribs. Some traditional side dishes include Southern baked beans and ranch potato salad. Serve pineapple lemonade for a refreshing beverage.

More Crowd-Pleasing 4th of July Recipes to Try

1. Southern Potato Salad
2. Easy Deviled Eggs
3. Classic Mac and Cheese
4. Coleslaw
5. Franks and Beans