There’s something magical about the 4th of July—the fireworks, the backyard parties, the laughter of family and friends. But let’s be honest, no celebration is complete without a dessert table that wows your guests. And what better showstopper than 4th of July Cupcakes?
These homemade cupcakes are light, fluffy, and crowned with a gorgeous red, white, and blue buttercream swirl that’s as fun to make as it is to eat. Whether you’re a seasoned baker or someone who usually burns toast (hey, we’ve all been there), this recipe is super accessible and guaranteed to impress.
Let me show you how to bake up a batch of patriotic cupcakes that will make your holiday celebration unforgettable.
Why You’ll Love These 4th of July Cupcakes
We’re talking vanilla cupcakes that are light and airy thanks to whipped egg whites, topped with a dreamy buttercream frosting you’ll want to eat by the spoonful. The best part? The swirled frosting in vibrant red, white, and blue—it’s the kind of thing that makes your dessert table look like a Pinterest masterpiece, no advanced skills required.
This recipe yields about 18–20 cupcakes, but trust me, they’ll disappear fast. You might want to double the batch if you’re feeding a crowd!
Bonus: Want to switch things up for other holidays? Just swap out the frosting colors. Think orange and black for Halloween, pastels for Easter, or red and green for Christmas. Versatility for the win!
Ingredients You’ll Need
For the cupcakes:
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 4 large egg whites
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup milk
- 1 tbsp vanilla extract
For the buttercream frosting:
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy whipping cream
- 2 tsp vanilla extract
- Red and blue gel food coloring
Pro tip: Use gel food coloring instead of liquid—it gives you vibrant colors without watering down your frosting.
Step-by-Step Instructions
1- Prepping and Baking the Cupcakes
Alright, let’s get baking!
- Preheat your oven to 350°F (175°C) and line your cupcake pan with cupcake liners.
- In a large bowl, beat the salted butter and granulated sugar until light and fluffy—about 2–3 minutes using a stand mixer or hand mixer.
- Add the egg whites one at a time, beating well after each addition. This is what makes your cupcakes super light and airy.
- In another bowl, whisk together flour, baking powder, and baking soda.
- Alternate adding the dry mixture and milk to the wet mixture, mixing just until combined.
- Stir in the vanilla extract.
Now, fill each cupcake liner about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely—trust me, frosting warm cupcakes is a slippery disaster waiting to happen.
2- Making the Buttercream Frosting
- Beat the salted butter until smooth and creamy.
- Gradually add the powdered sugar and mix on low speed to avoid a sugar blizzard in your kitchen.
- Add heavy whipping cream and vanilla extract, then beat on medium-high until fluffy, about 2 minutes.
3- Coloring and Assembling the Frosting
- Divide the frosting evenly into three bowls.
- Leave one bowl white. Tint the second bowl red and the third blue using gel food coloring.
- On a sheet of plastic wrap, spread a strip of each color side by side to create a rainbow log.
- Roll it up, twist the ends, snip off one tip, and place the whole bundle into a piping bag fitted with a French piping tip.
4- Piping the Swirl Onto the Cupcakes
This is where the magic happens!
- Hold the piping bag upright over a cupcake.
- Apply even pressure as you swirl the frosting from the outer edge toward the center.
- Practice a couple of times on parchment if you need to—it’s worth it for that beautiful swirl.
Extra Tips and Tricks
- Use gel food coloring for the brightest hues.
- Switch the frosting: Try cream cheese frosting for a tangy kick or white chocolate ganache for extra indulgence.
- Make ahead: Bake and freeze unfrosted cupcakes for up to 3 months. Frost on party day!
- Color swap: Pink and gold for a baby shower, or green and gold for St. Patrick’s Day.
Nutrition Information (per cupcake)
- Calories: 320
- Carbs: 42g
- Protein: 3g
- Fat: 16g
- Sodium: 180mg
- Fiber: 0.5g
- Sugar: 32g
Note: Nutrition info is approximate—this is a holiday, so go easy on yourself!
Print
4th of July Cupcakes
- Total Time: 40 minutes
- Yield: 18–20 cupcakes 1x
Description
Celebrate Independence Day with homemade cupcakes decorated in vibrant red, white, and blue swirls — perfect for a picnic or backyard party.
Ingredients
- 1 cup salted butter, softened
- 1 ½ cups granulated sugar
- 4 large egg whites
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup milk
- 1 tbsp vanilla extract
- 1 cup salted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tbsp heavy whipping cream
- 2 tsp vanilla extract (for frosting)
- Red and blue gel food coloring
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with liners.
- Beat salted butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add egg whites one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and baking soda.
- Alternate adding dry mixture and milk to wet mixture, mixing just until combined.
- Stir in vanilla extract.
- Fill cupcake liners ⅔ full and bake 18–20 minutes, or until toothpick comes out clean.
- Let cupcakes cool completely.
- For frosting, beat salted butter until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed.
- Add heavy whipping cream and vanilla extract, beat on medium-high until fluffy, about 2 minutes.
- Divide frosting into three bowls: leave one white, tint one red, and one blue with gel food coloring.
- Spread each color in strips on plastic wrap, roll into a log, twist ends, snip one tip, and place in a piping bag with French tip.
- Pipe frosting onto cupcakes from outer edge inward in a swirl.
Notes
Use gel food coloring for vibrant colors. Switch frosting or colors for other holidays. Bake and freeze unfrosted cupcakes up to 3 months; frost on party day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Frequently Asked Questions (FAQ)
What do beaten egg whites do in baking?
They make your cupcakes light, fluffy, and tender. Trust me, it’s worth the extra step.
How many cupcakes does this recipe make?
About 18–20 cupcakes. You can easily double it for a big party.
Can I use another type of frosting?
Absolutely! Cream cheese frosting, whipped cream, or even white chocolate buttercream are all fantastic options.
What kind of piping tip do you use?
A French piping tip gives you gorgeous ruffles. You can also use a star tip if you like a classic swirl.
How do I store leftovers?
Store at room temperature for 3 days, refrigerated for up to 5 days, or freeze unfrosted cupcakes for up to 3 months.
Related Recipes and Party Pairings
- Pair these festive cupcakes with 4th of July strawberries for a complete dessert table.
- Complement your cupcakes with a colorful 4th of July fruit platter for a fresh, light option.
- For a layered dessert display, add a 4th of July trifle alongside your cupcakes.
- Check out these make-ahead Fourth of July recipes to save time on party day.
- Plan your full celebration with this complete Fourth of July menu.
- Serve your cupcakes next to an American flag charcuterie board for a stunning table centerpiece.
Final Thoughts
These 4th of July Cupcakes are more than just a dessert—they’re a celebration on a plate. They’re perfect for picnic desserts, backyard parties, or a cozy fireworks-watching gathering at home.
Best of all, they’re easy enough for beginners but impressive enough to wow your guests. So go ahead, whip up a batch, snap a photo, and tag us—we can’t wait to see your creations!
Fair warning: You may want to make extra. These babies tend to disappear faster than you can say “Happy Fourth of July!”
For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.