Want a fun and easy holiday dessert? These Red White and Blue Cupcakes are a fun and tasty recipe that are quick to whip up and even more fun to eat.
I love cupcakes, I love cake in general. There is just something about having a little cake all to yourself that makes me happy. Cupcakes do just that.
These Red White and Blue Cupcakes are a fun and easy dessert recipe that can be made up for the 4th of July that you can get your kids in on.
We really like to get the kids in the kitchen when I can and these Red White and Blue Cupcake recipe is one that is really fun and easy to have them help with!
WHY THIS RECIPE WORKS:
- Minimal ingredients needed to make this recipe, pantry staples.
- It whips up quickly and can easily be doubled to serve more.
- You can switch up the colors of this recipe to fit other holidays.
Easy recipes are what we do around here, we don’t believe that things always have to be homemade at all, these cupcakes are far from homemade but they sure are fun.
Although they do have some ingredients added to them that make them a little different than just your normal boxed mix, they are super easy to whip up!
HOW TO MAKE RED WHITE AND BLUE CUPCAKES, STEP BY STEP:
- Prepare cake mix as directed, divide batter in half. Add 1 tablespoon of cocoa powder to each bowl and mix well. Add red gel food coloring to one of the bowls and mix until batter is completely red then add blue and violet gel food coloring to the other bowl and mix until batter is completely blue.
- Using a cupcake pan (with liners), fill 6 liners with the blue batter, and 6 with the red batter. Each liner being about 2⁄3 full.
- Bake as directed on box until cupcakes are cooked through and tops spring back, remove from tin and cool on wire rack.
- Once cool, use a knife to remove tops of cupcakes and set aside
- Frost the top part of the cupcake that is still in the liner with a thin layer of white frosting then alternate color tops and place on bottoms (red tops on blue bottoms, and blue tops on red bottoms) Place a swirl of white frosting on the top of each cupcake then add sprinkles if desired.
See how simple this cupcake recipe is! Plus you get a double dose of frosting, I mean who doesn’t love a double dose of frosting, I know it’s my favorite part of any cake.
We use canned frosting for this recipe but you can use any homemade white frosting such as this one from my Vanilla Cupcakes if you want to make homemade.
We usually use about 2 cans of frosting for this recipe because you will need enough to fill the centers and the tops, depending on how full you want either.
I really love this time of year because there is so much fun 4th of July themed content, some of my favorite recipes include:
- Firecracker Cake
- Red White and Blue S’mores Dip
- Red White and Blueberry Cheesecake
- 4th of July Popcorn
- Red White and Blue Cookie Bars
I could go on and on about all the fun 4th of July desserts out there, but these are some of our favorites that we like to make yearly that everyone loves!
I mean how can you not love themed food. I honestly don’t post too much themed stuff, but wanted to start doing it, so thats why I love these Red White and Blue Cupcakes!
HOW TO STORE:
Depending on what type of frosting you are using will determine how you store these, we use vanilla frosting so these can be kept at room temperature in an airtight container.
If you choose to use a cream cheese frosting they will need to be stored in the refrigerator. Anything usually made with cream cheese always needs to be refrigerated.
If using vanilla frosting these should last about 1 week stored in an airtight container, but best within 3-4 days after baking for optimal freshness.
I don’t always recommend storing cupcakes in the refrigerator because it tends to dry them out, but if you frost them and store them in the refrigerator it may cut back that.
Since this makes a smaller batch I don’t think you will have to store them that long, we usually eat ours up within a day or two, the kids mainly, they love cupcakes.
As you can tell we really had fun decorating these Red White and Blue Cupcakes, like I said, themed desserts are always fun, especially at Christmastime.
But when it comes to the 4th of July, there are soooo many different fun recipes out that that you just cant resist making, this is one of those recipes.
TIPS AND TRICKS:
- We use canned frosting for this recipe (vanilla) and use about 2 cans depending on how much you frost them, you can use cream cheese, but then you will need to refrigerate the cupcakes.
- You can make these cupcakes from scratch if you’d like, they are considered a knock off of Red Velvet cupcakes as we add a little cocoa powder, so if you want to make red velvet just leave out the food coloring and add per the directions.
- We want domes on the tops of these cupcakes so make sure that the liners are filled 2/3 full so you will get that domed effect.
- You can absolutely double this recipe to feed larger crowds (always encouraged).
- We like using a serrated knife to cut the tops off of these so they do not break or crack.
- You can find various 4th of July sprinkles this time of year online or in stores, but sprinkles are completely optional but highly encouraged.
- These are great for other holidays as well, just switch up the colors of food coloring!
If you are looking for a fun 4th of July themed recipe these Red White and Blue Cupcakes are just what you need. Easy, flavorful and absolutely fun!
If you like this recipe you might also like:
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Red White and Blue Cupcakes
Ingredients
- One box white cake mix and ingredients called for on back
- 2 Tbs cocoa powder
- 4 drops of red gel food coloring
- 3 drops of royal blue gel food coloring
- 1 drop of violet gel food coloring
- 2 cans vanilla frosting or homemade
- Sprinkles
Instructions
- Prepare cake mix as directed, divide batter in half. Add 1 tablespoon of cocoa powder to each bowl and mix well.
- Add red gel food coloring to one of the bowls and mix until batter is completely red then add blue and violet gel food coloring to the other bowl and mix until batter is completely blue.
- Using a cupcake pan (with liners), fill 6 liners with the blue batter, and 6 with the red batter. Each liner being about 2⁄3 full.
- Bake as directed on box until cupcakes are cooked through and tops spring back, remove from tin and cool on wire rack.
- Once cool, use a knife to remove tops of cupcakes and set aside
- Frost the top part of the cupcake that is still in the liner with a thin layer of white frosting then alternate color tops and place on bottoms (red tops on blue bottoms, and blue tops on red bottoms) Place a swirl of white frosting on the top of each cupcake then add sprinkles if desired.
Notes
- We use canned frosting for this recipe (vanilla) and use about 2 cans depending on how much you frost them, you can use cream cheese, but then you will need to refrigerate the cupcakes.
- You can make these cupcakes from scratch if you'd like, they are considered a knock off of Red Velvet cupcakes as we add a little cocoa powder, so if you want to make red velvet just leave out the food coloring and add per the directions.
- We want domes on the tops of these cupcakes so make sure that the liners are filled 2/3 full so you will get that domed effect.
- You can absolutely double this recipe to feed larger crowds (always encouraged).
- We like using a serrated knife to cut the tops off of these so they do not break or crack.
- You can find various 4th of July sprinkles this time of year online or in stores, but sprinkles are completely optional but highly encouraged.
- These are great for other holidays as well, just switch up the colors of food coloring!
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