Description

Fireworks Cupcakes are the perfect way to celebrate Independence Day with a burst of color and flavor. These festive treats feature a moist vanilla cake base layered in vibrant red, white, and blue, topped with smooth buttercream frosting. Ideal for picnics, barbecues, or family gatherings, these cupcakes are not only visually stunning but also easy to make, making them a hit with both kids and adults. Customize them with your favorite toppings like edible glitter or sprinkles to add an extra special touch. Get ready to impress your guests and create joyful memories this 4th of July!

Ingredients

Scale

1/2 cup Butter (room temperature)
2 cups Granulated Sugar
1 teaspoon Vanilla Extract
2 Large Eggs
1 1/4 cup Milk
2 3/4 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
3 ounces Red Gelatin Powder (Cherry or Strawberry)
3 ounces Blue Gelatin Powder (Berry)
1 cup Butter (room temperature)
1 teaspoon Vanilla Extract
5 cups Confectioners' Sugar
1–2 tablespoons Milk
Red and Blue Icing Gel or Food Coloring

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients alternately with milk until just combined.
Divide the batter into three bowls: mix one with red gelatin powder, one with blue gelatin powder, and keep one plain.
Fill cupcake liners starting with red batter, then plain batter on top, followed by blue batter.
Bake for about 18 minutes or until a toothpick comes out clean. Allow cooling completely before frosting.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (65g)
Calories: 210
Sugar: 22g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg