Description
Celebrate Independence Day with moist vanilla cupcakes and vibrant red, white, and blue buttercream frosting. These easy-to-make treats combine cloud-like texture with patriotic flair for backyard barbecues and family gatherings.
Ingredients
For the Vanilla Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
3 egg whites
¾ cup milk
2 teaspoons pure vanilla extract
For the Buttercream Frosting:
3 cups powdered sugar
1 cup unsalted butter, softened
3 tablespoons milk
Red, white, and blue food coloring (alcohol-free)
Spices and decorations (optional aromatic sugar for starsраж
Instructions
1. Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
2. In a bowl, sift flour, baking powder, salt, and ¼ cup sugar. Set aside.
3. In a stand mixer, whip egg whites until stiff peaks form. Gently fold egg whites into flour mixture.
4. Blend in softened butter, remaining ¾ cup sugar, milk, and vanilla extract until smooth.
5. Divide batter evenly into prepared cups. Bake 18-20 minutes until golden and springy.
6. Cool completely. Prepare buttercream: Beat butter, milk, and powdered sugar until smooth.
7. Divide frosting into three bowls. Add red, white (plain), and blue (bright) food coloring.
8. Ice cupcakes using a star tip pattern. Optional: Sprinkle with edible gold glitter or patriotic decorations.
Notes
Use room-temperature eggs and butter for smooth blending
Frosting can be stored in fridge up to 3 days
Customize with rainbow sprinkles or edible stars
Make-ahead: Baked cupcakes freeze well for 2 weeks
- Prep Time: 30
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg