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Red, White, and Blue Patriotic Cupcakes

A simple, classic cupcake is always a crowd pleaser. I’ve never had someone tell me they don’t like cupcakes, whether they are my cupcakes from scratch or even just store-bought. And because we are celebrating such a special occasion—Independence Day—I wanted to use red, white, and blue to make these cupcakes resemble an American flag.

To create the red, white, and blue effect, I made my favorite vanilla cupcake batter. I separated the batter into three different bowls and tinted the batter blue in one bowl and red in another bowl, keeping one bowl of batter its original color. Then I layered the batters into the cupcake liners in red, white, and blue order. Bake the cupcakes and finish them off with a simple vanilla buttercream and a mini American flag, and you’ve got the perfect red, white, and blue cupcake for your cookout!



2 1/2 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 1/4 cups sugar

3 3ggs

2 teaspoons pure vanilla extract

1 cup milk

Red and blue food coloring

Vanilla Buttercream

2 1/2 cups (5 sticks) unsalted butter, at room temperature

5 cups confectioners’ sugar

2 teaspoons pure vanilla extract

Pinch of salt

For Decoration

Mini American Flag Picks


To make the cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, then set aside until needed.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs, one at a time, and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Increase the speed to medium and beat until the batter is smooth.

Grab 2 small bowls and place 1/3 of the batter in each, also leaving 1/3 of the batter in the original bowl. Tint the batter of one small bowl with the red food coloring, and the other bowl with the blue food coloring. Starting with the red batter, place 1 tablespoon of batter at the bottom of each cupcake liners. Layer with the white batter (original batter), and then finish off with the blue batter. Be sure to fill the cupcakes about ¾ of the way up.

Place the cupcakes in the oven and bake until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the vanilla buttercream: Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners’ sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream in a piping bag fitted with a large closed star tip. Pipe in a circular motion onto the top of each cupcake. Top with a Mini American Flag. Serve and enjoy!

Note: These last up to 5 days in a sealed container.


About 24 Cupcakes

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