A tasty, colorful, fluffy dessert, these Patriotic Cupcakes are perfect for the 4th of July. With a red, white, and blue swirled frosting these not only taste delicious they are fun to look at too.
I’m a cake person, I especially love cupcakes. They are so fun and you get your own little personalized cake to yourself, that is my favorite part of that.
Super colorful, these Patriotic Cupcakes are perfect for the 4th of July, Labor Day, or Memorial Day! They are always one of the first desserts gone when we bring them to gatherings.
With egg whites beaten and added to the cupcake batter it really gives these a nice and fluffy texture that you will not want to stop eating.
I love color, so with these Patriotic Cupcakes we went with a super fun swirl technique that is super easy and I will show you below how to do it! We love doing this with any of our colorful cupcakes.
If you are looking for that perfect celebration cupcake recipe then you absolutely have to give these a try. Super kid-friendly and everyone will love them.
Some of my other favorite cupcake recipes we have on our site include: Oreo Cupcakes, Angel Food Lemon Cupcakes and Mini Mimosa Cupcakes.
WHY THIS RECIPE WORKS:
- Easily available ingredients help this come together quickly.
- You can switch out the frosting colors for other occasions.
- Double this recipe to serve more people or to have on hand for later use.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Butter
Granulated sugar
Egg whites
Baking powder
Baking soda
All-purpose flour
Vanilla
Milk
White chocolate
Powdered sugar
Whipping cream
Red, white and blue food coloring
HOW TO MAKE PATRIOTIC CUPCAKES:
- In a stand mixer, cream the butter until fluffy with the sugar, except for the extra 1 ½ tablespoons.
- Place the white chocolate in the microwave for 20 second intervals until completely melted. Make sure not to burn. Add the white chocolate to the sugar mixture.
- Add the sifted dry ingredients, alternating with the milk and vanilla. Mix until combined. Be careful to not over mix.
- Preheat the oven to 350 degrees F. Place cupcake liners in a cupcake pan.
- In another bowl, whisk the egg whites until they are light and fluffy. Add in the 1 ½ tablespoons of sugar, little by little.
- Once the egg whites form peaks, fold them into the cupcake mixture.
- Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.
- Bake for 19 – 20 minutes at 350 or until you insert a toothpick and it comes out clean.
- Using a standing mixer, cream the butter until light and fluffy. Add in the sifted powdered sugar, little by little, alternating with the vanilla and whipping cream.
- Mix until fluffy and transfer into three separate bowls. Distribute evenly, I would suggest using a kitchen scale.
- Add in the food coloring to each of the bowls and mix until the color is even throughout all the buttercream.
- Transfer each color into a piping bag. Take a piece of plastic wrap and lay it on your counter. Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length. Repeat once again on top so you have a line that is double the thickness.
- Continue doing the same thing for the red color, then the white, and repeat each color once more until there are two blue lines, two white, and two red.
- Roll one edge in until it touches the last color which should be white. At the end, the blue touches the white color. This will give you the shape of a cylinder. Tie up the edges. Cut one of the edges and place that part into the bottom of another piping bag sleeve with your decorating tip placed. This way your dollop of icing will be three colors and the colors won’t smudge together.
- Add a large dollop onto each cupcake, from the outside inwards, and serve. Make sure your cupcakes are completely cooled before adding the icing. If not the frosting can melt.
- Serve and enjoy!
WHAT IS THE FLAVOR AND TEXTURE OF THESE CUPCAKES?
These are vanilla cupcakes with a hint of white chocolate that are light and fluffy from the folded-in egg whites. They are set off with a delicious and flavorful vanilla buttercream.
WHAT DOES THE EGG WHITES DO TO THE CUPCAKES?
The egg whites give the cupcakes volume and a fluffy texture. It really makes them light and fluffy and not dense like a normal cupcake.
They are usually used in cakes such as sponge cake or angel food cake, so think of that texture and you get that with these cupcakes as well.
CAN I USE OTHER COLORS FOR THE FROSTING?
Absolutely, we went with the red, white, and blue for this because we made Patriotic Cupcakes but you can switch out the colors for this recipe for any occasion.
Use pastels for Easter, red and green for Christmas, black and orange for Halloween, or even a rainbow. You can make these with any colors that you desire.
I do highly recommend that you use gel food coloring because it gives more color saturation with less amount than you would need using regular food coloring.
HOW TO STORE:
To store you can place the cupcakes in an airtight container and they will keep on the countertop for up to 3 days and 5 days in the refrigerator.
These can also be frozen, frosted, or unfrosted in a freezer container where they will keep for up to 3 months.
To defrost, remove to the refrigerator overnight then to the countertop to slightly come to room temperature, if freezing unfrosted now is the time to make your buttercream and frost.
TIPS AND TRICKS:
- You can use multiple different colors for the frosting depending on the occasion.
- We use a French tip for this recipe but you can use an open start tip as well.
- This recipe can easily be doubled to serve more people or keep for later consumption.
- These can be frozen, see my tips above.
- Gel food coloring works the best for the buttercream.
Want a fun recipe to celebrate the upcoming holiday season? These Patriotic Cupcakes are fun, easy, and kid-friendly and are the perfect recipe to bring to any gathering.
If you like this recipe you might also like:
If you’ve tried these PATRIOTIC CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Patriotic Cupcakes
Ingredients
Cupcakes:
- 9 Tablespoons butter softened
- ¾ cup granulated sugar + 1 ½ Tablespoons extra for the egg whites
- 3 egg whites
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 cup + 1 Tablespoon milk
- ¼ cup white chocolate
Buttercream:
- 5 ½ cups powdered sugar sifted
- 2 cups butter softened
- 1 teaspoon vanilla
- 2 Tablespoons whipping cream
- Red white and blue food coloring
Instructions
- In a stand mixer, cream the butter until fluffy with the sugar, except for the extra 1 ½ tablespoons.
- Place the white chocolate in the microwave for 20 second intervals until completely melted. Make sure not to burn. Add the white chocolate to the sugar mixture.
- Add the sifted dry ingredients, alternating with the milk and vanilla. Mix until combined. Be careful to not over mix.
- Preheat the oven to 350 degrees F. Place cupcake liners in a cupcake pan.
- In another bowl, whisk the egg whites until they are light and fluffy. Add in the 1 ½ tablespoons of sugar, little by little.
- Once the egg whites form peaks, fold them into the cupcake mixture.
- Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.
- Bake for 19 - 20 minutes at 350 or until you insert a toothpick and it comes out clean.
- Using a standing mixer, cream the butter until light and fluffy. Add in the sifted powdered sugar, little by little, alternating with the vanilla and whipping cream.
- Mix until fluffy and transfer into three separate bowls. Distribute evenly, I would suggest using a kitchen scale.
- Add in the food coloring to each of the bowls and mix until the color is even throughout all the buttercream.
- Transfer each color into a piping bag. Take a piece of plastic wrap and lay it on your counter. Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length. Repeat once again on top so you have a line that is double the thickness.
- Continue doing the same thing for the red color, then the white, and repeat each color once more until there are two blue lines, two white, and two red.
- Roll one edge in until it touches the last color which should be white. At the end, the blue touches the white color. This will give you the shape of a cylinder. Tie up the edges. Cut one of the edges and place that part into the bottom of another piping bag sleeve with your decorating tip placed. This way your dollop of icing will be three colors and the colors won't smudge together.
- Add a large dollop onto each cupcake, from the outside inwards, and serve. Make sure your cupcakes are completely cooled before adding the icing. If not the frosting can melt.
- Serve and enjoy!
Notes
- You can use multiple different colors for the frosting depending on the occasion.
- We use a French tip for this recipe but you can use an open start tip as well.
- This recipe can easily be doubled to serve more people or keep for later consumption.
- These can be frozen, see my tips above.
- Gel food coloring works the best for the buttercream.
Leave A Reply!