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Red White and Blue Cupcakes

Red white and blue cupcakes with a vanilla swirl: three-color batter is spooned into liners and gently swirled with a toothpick, then baked until springy and tender. Finished with a tall, light buttercream star swirl and festive star sprinkles for a bright 4th of July dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 lb unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp pure vanilla extract
  • 0.5 cup whole milk
  • 0.5 Red gel food coloring
  • 0.5 Blue gel food coloring
White Buttercream Frosting
  • 1 lb unsalted butter softened
  • 3.5 cup powdered sugar sifted
  • 4 tbsp heavy cream
  • 2 tsp pure vanilla extract
  • 0.25 tsp salt pinch
Decoration
  • 1 Red, white, and blue star sprinkles
  • 0.25 cup Red and blue sanding sugar (optional) optional
  • 1 Mini American flag picks (optional) optional

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk the all-purpose flour, baking powder, and salt in a medium bowl, then set aside.
  3. Beat the softened unsalted butter and granulated sugar in a large bowl on medium-high speed for 3–4 minutes until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then mix in pure vanilla extract.
  5. Reduce speed to low and alternate adding the flour mixture and whole milk in 3 additions, beginning and ending with flour; mix just until combined.
  6. Divide the batter evenly into 3 bowls, leaving one bowl plain (white), then tint one bowl with Red gel food coloring and one with Blue gel food coloring until vibrant.
  7. Drop alternating spoonfuls of red, white, and blue batter into each liner, filling about ⅔ full, then swirl once or twice with a toothpick.
  8. Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean and the tops spring back lightly.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make and pipe the buttercream
  1. Beat the softened unsalted butter on medium speed for 2 minutes until creamy.
  2. Add powdered sugar one cup at a time, mixing on low until incorporated.
  3. Mix in heavy cream, pure vanilla extract, and a pinch of salt.
  4. Beat on high for 3–4 minutes until the frosting is light, fluffy, and bright white.
  5. Fit a piping bag with a large star tip and pipe a tall swirl onto each cooled cupcake.
  6. Immediately decorate each cupcake with red, white, and blue star sprinkles, and add sanding sugar and mini flag picks if desired while the frosting is still soft.
Serve and store
  1. Serve the cupcakes at room temperature.
  2. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Pro tip: when you swirl the tri-color batter, keep it to 1–2 gentle motions so the colors stay crisp instead of turning muddy. Store cupcakes covered at room temperature for up to 2 days, or refrigerate up to 5 days; freezing is not recommended for best frosting texture. For a dairy-light option, swap whole milk with an equal amount of lactose-free milk and use heavy cream labeled lactose-free if available.