4th of July Cupcakes
If you’re planning a party or backyard BBQ, these 4th of July cupcakes will definitely be the star of your dessert table. With vibrant layers of red, white, and blue and a swirl of sweet vanilla frosting, they’re just as festive as they are delicious. Using a boxed cake mix as the base keeps things simple, but the final result looks like you spent hours baking.
4th of July Cupcakes
These cupcakes are perfect for the Fourth, Memorial Day, Labor Day, or anytime you want to show your patriotic side in dessert form. They pair well with other easy and colorful treats like red white and blue trifle, no-bake cherry bombs cookies, or even a fun patriotic crack. You can even make them ahead of time and store them in the fridge until you’re ready to serve.
And don’t worry—this recipe might look impressive, but it’s beginner-friendly. We’re talking one cake mix, a few food coloring drops, and a simple swirl of frosting. The color layering makes it fun for kids to help, and the decorating options are endless.
What You Will Love About This Recipe
Fun and festive for patriotic holidays
Easy to customize with food coloring and toppings
Starts with boxed cake mix for a time-saving shortcut
Light, fluffy cupcakes with creamy homemade frosting
Kid-friendly and crowd-pleasing
Cupcake ingredients:
- 1 (15.25-ounce) box of white cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 egg whites
- 1 teaspoon clear vanilla extract (optional)
- Red and blue food coloring (8-9 red drops, 6 blue drops)
- Red and blue sanding sugar for decorating
Frosting ingredients:
- ½ cup butter softened
- 3 cups powdered sugar
- ⅛ teaspoon salt
- 1 ½ teaspoons clear vanilla extract
- 3-4 tablespoons heavy cream or milk
How to make 4th of July Cupcakes
- For the cupcakes, preheat the oven to 350°F. Place 12 cupcake liners into cupcake tins.
- In the bowl of a stand or hand mixer, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
- Divide the batter into 3 medium bowls (about 1 cup each). Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.
- If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full. Do the opposite of this process if you want cupcakes with red on top.
- Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled.
- For the frosting, whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
- Add the powdered sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl halfway through mixing.
- Add the vanilla and 3 tablespoons of the cream and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy.
- Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.
Tips & Tricks
- Use clear vanilla extract to keep your white layer bright
- Let the cupcakes cool completely before frosting
- For perfectly even layers, use a tablespoon to scoop batter
- Use gel food coloring for more vibrant results
- Store cupcakes in the fridge if making ahead
FAQs
4th of July Cupcakes
These 4th of July Cupcakes take your box of white cake mix to a whole new level with this fun and easy to make patriotic dessert that everyone will love.
Ingredients
- Cupcake ingredients:
- 1 (15.25-ounce) box of white cake mix
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- 4 egg whites
- 1 teaspoon clear vanilla extract (optional)
- Red and blue food coloring (8-9 red drops, 6 blue drops)
- Red and blue sanding sugar for decorating
- Frosting ingredients:
- ½ cup butter softened
- 3 cups powdered sugar
- ⅛ teaspoon salt
- 1 ½ teaspoons clear vanilla extract
Instructions
- For the cupcakes, preheat the oven to 350°F. Place 12 cupcake liners into cupcake tins.
- In the bowl of a stand or hand mixer, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
- Divide the batter into 3 medium bowls (about 1 cup each). Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.
- If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full. Do the opposite of this process if you want cupcakes with red on top.
- Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled.
- For the frosting, whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
- Add the powdered sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl halfway through mixing.
- Add the vanilla and 3 tablespoons of the cream and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy.
- Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 353Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 30mgSodium: 154mgCarbohydrates: 38gFiber: 0gSugar: 35gProtein: 2g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
