Red White and Blue Cupcakes
These delicious Red, White and Blue Cupcakes are made with blue and red cupcake batter and stuffed with sugar sprinkles. I also call them firecracker cupcakes because when you get to the center, it's like a pop of sugar in your mouth! They're topped with a homemade cream cheese frosting and patriotic sprinkles. My kids can't get enough of them!
Servings: 12
Calories: 372kcal
Equipment
- 1 standard size muffin tin
- 12 cupcake liners
Ingredients
Homemade Cupcakes
- ½ cup butter softened
- 1 cup white sugar
- 2 large eggs room temperature
- ½ cup milk
- 2 teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- blue food coloring
- red food coloring
- red white or blue sugar sprinkles
Packaged Cupcakes
- 1 package white cake mix plus package ingredients
Frosting
- ½ cup butter softened
- 8 oz cream cheese softened
- 3 teaspoon vanilla extract
- 4 cups powdered sugar
- patriotic sprinkles
Instructions
- Preheat oven to temperature indicated on cake mix package. Line muffin tins. If making homemade cupcakes, preheat oven to 350°F.
- For packaged cupcakes, make cake mix according to package. For homemade cupcakes, beat the sugar and butter on high for 2 minutes until light and fluffy. Add eggs, vanilla extract, and milk and beat for 2 minutes. Add flour, salt, and baking powder and beat until just combined, about 1 minute.
- Divide the batter between 2 bowls. Dye 1 bowl red and 1 bowl blue with food coloring. Use 3-4 drops to start, adding more to reach your desired hue. Transfer icing to piping bags and secure end with a rubber bands. Alternate adding drops of blue and red icing to each cup until they are ⅔ full.
- Bake for time indicated on package, or 15 minutes for homemade cupcakes. Let cool 15 minutes before stuffing with sprinkles and frosting.
- Fill cupcakes with sprinkles by inserting a straw into the center of each cupcake to form a hole. Use a funnel to pour sprinkles into the hole.
- Make the cream cheese frosting. Beat the butter, cream cheese, and vanilla extract on medium speed with an electric mixer until smooth. Add the confectioner's sugar 1 cup at a time and beat until smooth. Transfer icing to a piping bag.Frost cupcakes in the pattern you'd like. Alternatively, use a knife to spread on icing. Top with red and blue sprinkles.
Nutrition
Serving: 5oz | Calories: 372kcal | Carbohydrates: 70g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 181mg | Potassium: 97mg | Fiber: 1g | Sugar: 58g | Vitamin A: 348IU | Calcium: 81mg | Iron: 1mg
