Go Back
–+ servings
Red, White & Blue Cupcakes

Red, White & Blue Cupcakes: Celebrate Summer with Joyful Layers

These Red, White & Blue Cupcakes bring a festive flair to summer celebrations with vibrant layers and delightful flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 box White or Vanilla Cake Mix A good quality mix ensures the best flavor.
  • 1 bottle Red Gel Food Coloring Provides vibrant hues without diluting the batter.
  • 1 bottle Blue Gel Food Coloring Similar to the red for vibrant stripes.
Frosting
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 4 cups Powdered Sugar Essential for sweetness and a thick consistency.
  • 1 teaspoon Vanilla Extract Use pure for best flavor.
  • 2 tablespoons Milk Adjust for desired frosting consistency.
Decoration
  • 1 cup Red, White, and Blue Sprinkles Adds a festive touch.

Equipment

  • Muffin tin
  • mixing bowls
  • spatula
  • Piping bag

Method
 

Cupcake Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Prepare the cake mix according to package instructions until smooth.
  3. Divide the batter into three bowls. Color one with red gel, one with blue, and leave one white.
  4. Layer the batters in the cupcake liners: blue, then white, then red.
  5. Bake for 18 to 22 minutes, checking for doneness with a toothpick.
  6. Cool in the tin for 5 minutes before transferring to a wire rack.
  7. Beat the butter until creamy, then gradually mix in sugar, vanilla, and milk to make frosting.
  8. Frost cooled cupcakes and top with sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 50mgSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container. These cupcakes can be refrigerated for up to a week or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!