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Red White and Blue Cupcakes
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4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!
Course Dessert
Cuisine American
Keyword 4th of July, chocolate, cupcakes, strawberry
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24

Ingredients

Cupcakes

  • 1 box vanilla or white cake mix
  • 1 cup buttermilk or milk **see notes
  • cup canola oil
  • 4 large egg whites or 3 large eggs room temperature

Buttercream Frosting

  • 1 cup unsalted butter softened (2 sticks)
  • 4 cups confectioner's sugar
  • 1-2 tbsp heavy whipping cream or milk
  • 1 tsp clear vanilla extract **see notes

Decorations, optional

  • ¼ cup dark blue candy melts
  • ¼ cup red candy melts

Chocolate Covered Strawberries

  • Strawberries
  • ½ pound white almond bark
  • Sprinkles

Paper flags

  • Plastic decorator bag
  • #1M decorator tip or your favorite

Instructions

Cupcakes

  • Preheat the oven to 350 degrees F.
  • Fill the cupcake pan with paper liners. Set aside.
  • In a large mixing bowl, add the cake mix, buttermilk, egg whites, and oil.
  • Mix on low for 2-3 minutes, increase the speed and mix until well blended, about 5 minutes.
  • Divide the batter into the prepared cupcake pan.
  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven to a wire rack to cool completely.

Frosting

  • In a mixing bowl, cream the butter until fluffy and smooth.
  • Sift the confectioner's sugar into a medium bowl - this step is optional, although it makes the frosting smooth and easier to mix.
  • Gradually add the confectioner's sugar, alternating with the heavy cream.
  • Add the vanilla extract and beat well.
  • Use immediately or store in the refrigerator until ready to serve. Let come to room temperature before using.

Decorating

    Frosting

    • Fit a plastic decorator bag with a #1M tip or your favorite tip.
    • Fill the bag with frosting.
    • Pipe the frosting onto the cupcakes.
    • Add sprinkles if desired.

    Candy Melt Sparklers

    • Line a baking sheet with parchment paper.
    • Add blue candy melts to a microwave-safe bowl and heat for 30 seconds.
    • Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth.
    • Repeat with the red candy melts
    • Fit 2 decorator bags with a small round tip (I used #5)
    • Add the melted chocolate to the bag, being careful as it may leak out.
    • Pipe zigzag lines of the chocolate to create the sparklers.
    • Let sit for about 10 minutes to harden.
    • Break apart into pieces and set aside until ready to frost the cupcakes.

    Strawberries

    • Start by washing the strawberries and letting them dry completely.
    • Line a baking sheet with parchment paper. Set aside.
    • Add 4 blocks of the white almond bark to a microwave-safe bowl and heat for 30 seconds.
    • Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth.
    • Add the sprinkles to bowls so they are ready to use.
    • Dip the strawberries in the melted chocolate and allow any excess to drip off.
    • Immediately add sprinkles.
    • Place on the prepared baking sheet to dry.
    • Let set about 10 minutes to harden.

    Flags

    • Add sprinkles to frosted cupcakes.
    • Add a paper flag.

    Notes

    • Milk - using milk or buttermilk instead of water in the cake mix, makes the cupcakes taste more homemade. I have found though that store-bought buttermilk is sometimes a bit too thick.
    • To make your own buttermilk - Add 1 tbsp of white vinegar to a measuring cup and then fill the remaining with milk. Let sit for 2-3 minutes.
    • Frosting - Using clear vanilla extract will keep the buttercream super white. You can also use regular vanilla extract.
    • Depending on the consistency, add more confectioner's sugar or more heavy whipping cream.