Delicate and moist Vanilla Cake filled with festive red, white and blue confetti sprinkles and topped with a generous amount of PERFECTLY sweet, silky Vanilla Buttercream.
These cupcakes have my whole heart! They are so light and fluffy, and they bring back some incredible 4th of July memories from my childhood. We would load up on sweets and soda, stay up late, and when the time came, my whole family would climb up onto the roof and watch all of the firework shows going on around us! It was such a magical moment, and now I get to create sweets for the next generation to indulge and enjoy these hidden, precious moments. MAN would I have loved to have a super fun, homemade cupcake like this when I was younger!!
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For more recipes, tips and tricks subscribe to my blog or follow me on social media. To look at some of the best bake ware ( in my honest opinion ), you can click here for the Russian Tip I used to create this beautiful frosting design. You can also click here for a list of things I use and abuse weekly ( and can't get enough of 😄 ). If you would like a detailed list of items I used for this recipe, it is down near the bottom of the page, and if you need a few pointers on how to make this recipe like a professional you can check out the baking tips at the bottom of the page.
Red, White, and Blue Confetti Cakes
Yields 24 cupcakes
Ingredients
For the cake
2 1/2 cups All - Purpose flour
3 tsp baking powder
1 tsp salt
2 cups granulated sugar
1/2 cup vegetable oil
3 eggs
1 1/4 cup milk (whole milk )
3/4 cup sour cream ( regular )
1 tbsp vanilla extract ( for baking )
Red, white and blue sprinkles ( I used the long tube looking ones like you would for a regular confetti cake )
For the Buttercream
2 cup unsalted butter ( softened and cool )
2 tbsp vanilla extract ( for baking )
1/4 tsp salt
4 tbsp heavy cream
4 - 6 cups confectioners sugar ( depending on preferred sweetness 😊 )
I split this recipe in half and made two batches for easier application of a different color frosting
To Garnish
Fresh strawberries
Red, white and blue star sprinkles
Instructions
Preheat your oven to 350F
Line your cupcake tins with your favorite cupcake liners
In a medium sized mixing bowl, combine your flour, baking powder and salt and set aside
In a separate large mixing bowl add your granulated sugar and oil and combine until grainy
Add in your 3 eggs and mix until completely incorporated
Now add in the milk, sour cream, and vanilla and mix well, it will be a very wet mixture
Grab your dry ingredients and mix them into your wet ingredients on low speed until completely combined ( the batter is still pretty wet, this is normal 😁 )
Pour in your desired amount of red, white and blue sprinkles and either fold or mix them in
Scoop an equal amount of batter into your cupcake liners ( I recommend using an ice cream scoop for this ) and bake for 20 minutes, of until a toothpick inserted into the center comes out just slightly crumby
While the cupcakes are baking, start preparing the frosting
Mix your butter until in has a lovely silky texture, then add in the vanilla, salt, and heavy cream and mix until completely combined
Now add in your confectioners sugar one cup at a time, incorporating it completely each time before adding more sugar until your desired sweetness had been achieved
Cut your strawberries into slices to garnish
Once your cupcakes have cooled completely, Use your favorite piping tip and pipe away! To check out the ones I used you can click here 💕
Place your strawberries on their cupcake stage, drop some sprinkles over your cakes and voila, you have yummy, festive cupcakes!
Baking notes
Be sure that your cupcakes have cooled completely before you try to ice them, or your icing will melt into a disgusting, globby mess and rain on your parade!
If you do use the Russian Piping Tips, be sure you have quite a bit of icing because they use quite a bit. HOWEVER, they are certainly gorgeous when your are finished!
These can be made ahead of time and stored in the refrigerator. They keep very well and don't lose their moist texture as long as you keep them in an adequately sealed container / box.
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