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Red White and Blue Cupcakes

Red white and blue cupcakes with moist vanilla crumb and bold buttercream swirls using gel food coloring. Easy to assemble: bake, cool fully, then pipe three-color frosting and finish with patriotic sprinkles.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup whole milk
For the Buttercream
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 Red gel food coloring
  • 1 Blue gel food coloring
Garnish
  • 1 Patriotic sprinkles
  • 1 Red, white, and blue star sprinkles

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the Cupcakes
  1. Preheat oven to 350°F and line a muffin pan with cupcake liners for easy release after baking.
  2. Whisk all-purpose flour, baking powder, and salt until evenly combined.
  3. Beat unsalted butter and granulated sugar until light and fluffy, creating a stable base for the batter.
  4. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
  5. Alternate adding the dry ingredients and whole milk, mixing just until combined to keep the cupcakes tender.
  6. Fill cupcake liners about ⅔ full for a domed, not overfilled, cupcake shape.
  7. Bake for 18–20 minutes at 350°F, until the tops spring back when lightly pressed.
  8. Cool completely before frosting so the buttercream won’t melt or slide.
Make and Color the Buttercream
  1. Beat unsalted butter until creamy so the frosting starts smooth.
  2. Gradually add powdered sugar, mixing until thick and spreadable.
  3. Mix in heavy cream and vanilla extract until the buttercream is silky.
  4. Divide the frosting into three bowls, then tint one bowl red and one bowl blue and leave one bowl white.
  5. Place the red, white, and blue frostings side by side in a piping bag to create the swirl effect.
Frost and Finish
  1. Pipe patriotic swirls onto the cooled cupcakes for a bright, layered look.
  2. Finish with patriotic sprinkles and red, white, and blue star sprinkles, then serve.

Notes

For the cleanest swirls, make sure the cupcakes are fully cool before piping. Store frosted cupcakes covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months, then thaw and frost. For a lighter option, use butter-flavored shortening in place of some butter in the frosting to reduce richness while keeping the same piping texture.