Description
Celebrate Independence Day with these vibrant 4th of July cupcakes featuring red, white, and blue layers, fluffy vanilla frosting, and sparkling sanding sugar.
Ingredients
Scale
Cupcakes:
- 1 15.25 oz box white cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 egg whites
- 1 tsp clear vanilla extract (optional)
- Red & blue food coloring (gel preferred)
- Red & blue sanding sugar
Frosting:
- ½ cup butter (softened)
- 3 cups powdered sugar
- ⅛ tsp salt
- 1 ½ tsp clear vanilla extract
- 3 –4 tbsp heavy cream
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- Mix cake mix, sour cream, oil, water, egg whites, and vanilla in a large bowl for 2 mins.
- Divide into 3 bowls: color one red, one blue, and leave one white.
- Layer red, white, and blue batter (1 tbsp each) into liners—don’t overfill.
- Bake 18–20 mins. Cool completely.
- Beat butter until fluffy. Add powdered sugar, salt, vanilla, and cream. Whip until light.
- Pipe frosting and sprinkle with sanding sugar. Decorate as desired.
Notes
-
Use clear vanilla and only egg whites for a bright white base.
-
Store at room temperature for 2–3 days or freeze unfrosted cupcakes up to 1 month.
-
Use gel food coloring for vibrant results without thinning batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320