Red, White and Blue Cupcakes
A delicious patriotic dessert, these Red, White and Blue Cupcakes are fun, flavorful and super easy to bake up!
A TASTY PATRIOTIC CUPCAKE
These Red, White and Blue Cupcakes are a fun patriotic dessert that you can make for Memorial Day or the 4th of July! It looks like it takes a lot of work to make them but it really is so easy and I promise that everyone will love them! They are fun for kids and adults alike. If you have any holiday gatherings, these homemade Red, White and Blue Cupcakes are the perfect treat to bring!
FREQUENTLY ASKED QUESTIONS:
I really like to use a gel food coloring for this recipe as it has a more concentrated color and is much more vibrant. You can use regular food coloring as well, you will just need to use more.
The egg white really help the cupcakes rise and gives them a nice and fluffy texture. The air evaporates that was beaten into the egg white which helps to accomplish this texture.
There are many ways to frost cupcakes. If you don’t own all the tools for decorating you can do what I did and use a ziptop bag and cut off the tip and frost. You can also spread the frosting on as well. If you have piping bags and tips you can use those as well. Whatever is easiest on you.
Absolutely! Prepare a white cake mix batter using the directions on the back of the box. Separate the batter in half and color one with blue nad one with red and then continue with the recipe as written.
These can be stored in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen frosted or unfrosted. To do this, place cupcakes in a freezer container where they will keep in the freezer for up to 3 months.
If frosted, let defrost in the refrigerator overnight. If you froze them unfrosted then you can let defrost on the countertop, make your frosting and decorate.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- granulated sugar
- milk
- all-purpose flour
- baking powder
- egg whites
- blue and red food coloring
- powdered sugar
- vanilla
- sprinkles of your choice
HOW TO MAKE RED, WHITE AND BLUE CUPCAKES:
Preheat the oven to 350ºF. Prepare a cupcake pan by inserting cupcake liners. In a large mixing bowl, cream butter and sugar together.
Add milk and 2 cups of flour alternately, mixing in between. Add remaining cup of flour and baking powder. Beat well.
In a small mixing bowl, beat egg whites until peaks form.
Add egg whites to batter and beat well.
Split batter into 2 bowls. Add red food coloring to one bowl and blue food coloring to the other. The amount will depend on the time of coloring you are using.
Using a spoon, alternate red and blue scoops in each of the cupcake liners, filling them about ⅔ of the way full.
Bake for 20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
To make frosting, beat butter and powdered sugar together. Mixture will be crumbly. Add vanilla and 2 tablespoons of milk. Beat well. If the frosting is too thick, add a bit more milk. If the frosting is too thin, add a bit more powdered sugar.
Put frosting in a large ziploc bag. Cut a small corner off and pipe frosting onto the cupcakes.
Add sprinkles and enjoy.
CRAVING MORE RECIPES?
Red, White and Blue Cupcakes
Ingredients
Cupcakes:
- 10 ounces salted butter softened
- 2 cups granulated sugar
- 1 ¼ cups milk
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 4 egg whites
- Blue and red food coloring
Frosting:
- 8 ounces salted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 2-3 Tablespoon milk
- Sprinkles of your choice
Instructions
- Preheat the oven to 350ºF. Prepare a cupcake pan by inserting cupcake liners.
- In a large mixing bowl, cream butter and sugar together.
- Add milk and 2 cups of flour alternately, mixing in between. Add remaining cup of flour and baking powder. Beat well.
- In a small mixing bowl, beat egg whites until peaks form.
- Add egg whites to batter and beat well.
- Split batter into 2 bowls. Add red food coloring to one bowl and blue food coloring to the other. The amount will depend on the time of coloring you are using.
- Using a spoon, alternate red and blue scoops in each of the cupcake liners, filling them about ⅔ of the way full.
- Bake for 20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.
- To make frosting, beat butter and powdered sugar together. Mixture will be crumbly.
- Add vanilla and 2 tablespoons of milk. Beat well. If the frosting is too thick, add a bit more milk. If the frosting is too thin, add a bit more powdered sugar.
- Put frosting in a large ziplock bag. Cut a small corner off and pipe frosting onto the cupcakes.
- Add sprinkles and enjoy.
Notes
- We like to use gel food coloring for this recipe.
- You can cut it in half to make a smaller batch.
- These can be frozen, see above on how to do that.
- Switch up the food coloring for different holidays or occasions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Can I use unsalted butter and replace it with salt
Yes you sure can. You’d only need about a quarter teaspoon.