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Red White and Blue Cupcakes

Light vanilla cupcakes swirled with red, white, and blue for a festive look.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 12 cupcakes

Ingredients

  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 2/3 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • red, white and blue gel paste for coloring batter and frosting
  • 3 cups powdered sugar
  • 1 cup butter 2 sticks, at room temperature (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 to 2 tablespoons heavy or regular whipping cream for frosting consistency

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a large bowl, beat 1/2 cup (1 stick) unsalted butter and 2/3 cup granulated sugar with an electric mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each addition, then beat in 1 teaspoon vanilla extract.
  • In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  • On low speed, alternately add the flour mixture and 1/4 cup milk to the butter mixture in three additions, beginning and ending with the flour, scraping the bowl as needed.
  • Divide the batter evenly into three small bowls and tint each bowl red, white (add a tiny bit of clear vanilla if desired) and blue with gel paste until you reach the desired shades.
  • Spoon a spoonful of red, white, and blue batter into each lined muffin cup; use a toothpick to gently swirl the colors together in each cup without overmixing.
  • Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are springy to the touch. Allow cupcakes to cool completely in the pan on a rack before icing.
  • For the frosting, beat 1 cup (2 sticks) butter with 3 cups powdered sugar on low until blended, then increase to medium and beat 3 minutes until fluffy.
  • Add 1 teaspoon vanilla extract and 1 tablespoon cream and beat 1 more minute; add up to 1 additional tablespoon cream if needed to reach spreading or piping consistency.
  • Divide the frosting into three bowls and color red, white, and blue. Fit a piping bag with a Wilton 1M tip and spoon the three colors side-by-side into the same bag for a tricolor swirl.
  • Pipe the frosting onto cooled cupcakes to create a swirled red, white, and blue top.

Equipment

  • 12-cup muffin pan
  • 12 paper cupcake liners
  • Electric mixer (hand or stand)
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Toothpick
  • Piping bag with Wilton 1M tip

Notes

  • Use clear vanilla extract to help the cupcakes appear whiter.
  • Gel paste is found at baking supply stores or craft stores like Michaels (Wilton brand).