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–+ servings
4th of July cupcakes

Patriotic 4th of July Cupcakes to Light Up Your Celebration

These 4th of July cupcakes are vibrant, delicious, and perfect for any Independence Day celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 3 cups All-Purpose Flour Consider using cake flour for a lighter texture.
  • 2 cups Granulated Sugar Brown sugar can be used for added moisture.
  • 1 tablespoon Baking Powder Ensure it's fresh for maximum rise.
  • 1 teaspoon Salt Enhances sweetness and balances flavors.
  • 1 cup Unsalted Butter Use room temperature or substitute with oil.
  • 1 cup Sour Cream Full-fat Greek yogurt can be used as a substitute.
  • 1 cup Buttermilk Activates baking soda for lift.
  • 1/2 cup Cocoa Powder Choose high-quality Dutch-process cocoa for richer flavor.
  • As needed Red and Blue Food Coloring For vibrant coloring.
Frosting
  • 1 cup Unsalted Butter Use softened butter for easy blending.
  • 4 cups Powdered Sugar Sift for a smoother consistency.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.
  • As needed tablespoons Milk or Cream Adjust for desired consistency.

Equipment

  • Cupcake Tin
  • Mixing bowls
  • Whisk
  • electric mixer
  • spoon
  • Toothpick
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with festive liners.
  2. Cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy.
  3. Add 4 large eggs one at a time, mixing well after each addition, and blend in 1 cup of sour cream and 1 cup of buttermilk.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 cup of cocoa powder.
  5. Gradually add dry mixture to the wet batter and mix on low speed until just combined.
  6. Divide the batter into three bowls; leave one plain, mix the second with cocoa for dark red, and color the third with red and blue food coloring.
  7. Alternately drop spoonfuls of each colored batter into the cupcake liners, creating a marbled effect.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely before frosting.
  10. Frost with a generous swirl of vanilla buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure butter is at room temperature for the best texture and avoid overmixing the batter.

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