Whip up a batch of sweet and yummy patriotic cupcakes.
These are a great dessert to add to any patriotic celebration like the 4th of July, Veterans Day, Election Day and Memorial Day. Cupcakes make everything better on all of the days of the year so use the recipe and change the colors to celebrate all of the things.
Ingredients
Here is the list of simple ingredients that you probably already have in your pantry.
Cupcakes –
- ½ c unsalted butter, softened
- 1 ⅔ c sugar
- 6 egg whites
- 1 t vanilla
- ¼ c oil
- 2 c flour
- 2 ½ t baking powder
- ½ t salt
- 1 ¼ c milk
Frosting –
- ½ c unsalted butter, softened
- 4 c powdered sugar
- 1 t vanilla
- 1 t salt
- 2-4 T milk
- Red & blue food coloring
- Sprinkles to decorate
Directions to Make Patriotic Cupcakes
Preheat the oven to 350 degrees. Line standard cupcake tins with cupcake liners and set aside.
In the bowl of a stand mixer, combine the butter and sugar. Cream until smooth.
Add in the egg whites, oil and vanilla. Mix until combined.
Add in the flour, baking powder, and salt – mix until thoroughly combined, scraping down the sides often.
Using a ¼ c measuring cup or a small ice cream scoop, divide the batter equally between the cupcake liners.
Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned.
Allow to cool completely before decorating. I like to take them out of the pan and cool on a cooling rack.
FROSTING
For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
Mix until combined on low speed. Bump up the speed to medium and whip until smooth. Only if needed, add in the milk and whip again.
Divide the frosting between three small bowls. Tint one red, another blue and leave the remaining bowl white.
Place each color of frosting into a piping bag fitted with a large star tip.
Pipe a large dollop of frosting onto each cupcake. Decorate with sprinkles.
Seven Great Reasons to Bake
For me baking is a great way to express myself. I believe that it is a form of creativity. I am excited to share my TOP seven reasons to bake with you. Know that baking doesn’t need to be “from scratch” to count. It always counts even when it is only halfway homemade.
- Baking is like meditation. I find going through the steps of making a recipe to very calming and relaxing.
- Also, Baking stirs the senses, literally and figuratively.
- When I bake cookies, cakes, pies and treats; I find myself feeling creative and happy in my heart.
- Sometimes my kids bake with me and it creates a great time to bond and connect.
- Homemade treats make great gifts.
- Using recipes passed down from generations creates a magical connection to family.
- Honestly, baking boosts my morale. It is just plain good for the spirit.
Sharing is Caring!
Too busy to make this right away?! Pin it for later! Pin this project to your favorite craft board on Pinterest and it’ll be waiting for you when you’re ready.
I would really love to hear what you think about this yummy cupcake and icing recipe! If you try it out, I would sure like to see it! Share on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest! #LauraKellyDesigns
This post contains affiliate links. If you make a purchase, it is no extra cost to you but supports me and my small business.
XO,
Laura
Vanilla Patriotic Cupcakes with Icing
Ingredients
- Cupcakes -
- ½ c unsalted butter, softened
- 1 ⅔ c sugar
- 6 egg whites
- 1 t vanilla
- ¼ c oil
- 2 c flour
- 2 ½ t baking powder
- ½ t salt
- 1 ¼ c milk
- Frosting -
- ½ c unsalted butter, softened
- 4 c powdered sugar
- 1 t vanilla
- 1 t salt
- 2-4 T milk
- Red & blue food coloring
- Sprinkles to decorate
Instructions
Preheat the oven to 350 degrees. Line standard cupcake tins with cupcake liners and set aside.
In the bowl of a stand mixer, combine the butter and sugar. Cream until smooth.
Add in the egg whites, oil and vanilla. Mix until combined.
Add in the flour, baking powder, and salt - mix until thoroughly combined, scraping down the sides often.
Using a ¼ c measuring cup or a small ice cream scoop, divide the batter equally between the cupcake liners.
Bake in the preheated oven for 14-16 minutes or until the edges are slightly browned.
Allow to cool completely before decorating.
For the frosting - in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
Mix until combined on low speed. Bump up the speed to medium and whip until smooth. Only if needed, add in the milk and whip again.
Divide the frosting between three small bowls. Tint one red, another blue and leave the remaining bowl white.
Place each color of frosting into a piping bag fitted with a large star tip.
Pipe a large dollop of frosting onto each cupcake.
Decorate with sprinkles.