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–+ servings
red white blue cupcakes

Patriotic Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 3 silicone spatulas
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 3 piping bags
  • 3 star piping tips

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup unsalted butter softened for frosting
  • 3 cup powdered sugar sifted for frosting
  • 2 teaspoon vanilla extract for frosting
  • 1 2-3 tablespoons heavy cream or milk for frosting
  • 1 pinch fine salt for frosting
  • 1/4 teaspoon red gel food coloring
  • 1/4 teaspoon blue gel food coloring
  • 2 tablespoon red white; and blue sprinkles optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with 12 paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, and salt until well combined.
  • In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl stir together the milk and sour cream until smooth.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the milk mixture, beginning and ending with the dry ingredients, mixing on low just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them to the rack to cool completely.
  • While the cupcakes cool, make the frosting by beating the softened butter in a large bowl until creamy and smooth, about 2 minutes.
  • Gradually add the powdered sugar, vanilla, salt, and 2 tablespoons of heavy cream or milk, beating on low at first, then on medium-high until fluffy, adding more cream as needed for a smooth, pipeable consistency.
  • Divide the frosting evenly into three bowls, leaving one white, tinting one bowl red and the other blue with gel food coloring.
  • Fit three piping bags with star tips and fill each bag with one color of frosting, pressing out any air bubbles.
  • Pipe swirls of red, white, and blue frosting onto the cooled cupcakes, alternating colors or layering them as desired.
  • Decorate the frosted cupcakes with red, white, and blue sprinkles if using, then let them sit for about 10 minutes to set before serving.

Notes

For best results, use room-temperature ingredients for a smooth batter and even rise, and avoid overmixing once the flour is added or the cupcakes can turn dense. Gel food coloring gives brighter red and blue shades without thinning the frosting, so start with a small amount and deepen the color as needed. If your kitchen is warm, chill the frosting for 10 minutes before piping so it holds its shape better. Baked cupcakes (unfrosted) freeze well for up to two months when wrapped tightly, and you can frost them the day of serving for the freshest flavor and texture.
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