Patriotic 4th of July Cupcakes

Patriotic 4th of July Cupcakes

Today is the official first day of summer! Also known as the summer solstice, this is the longest day of the whole year. So with summer in full swing now and the 4th of July right around the corner, I thought I’d share my patriotic 4th of July cupcakes. The great thing about cupcakes is that they can be decorated in so many different ways, making them perfect for all occasions. This recipe is for my chocolate cupcakes and buttercream frosting. Then, you can even download the cupcake toppers from the Seagull’s Treasure Etsy Shop and decorate with them for your own festivities. With cupcakes, you get a dessert and a decoration all in one!

To make the cupcakes, simply mix together the flour, sugar, cocoa powder, baking powder and salt. While continuing to stir, add in the vanilla, oil, milk and either yogurt or eggs. Using the yogurt in place of eggs is a great alternative for vegetarians, people with egg allergies or for a healthier option. They taste great and bake up perfectly, I highly recommend giving this version a try! Line a muffin pan with liners and fill 3/4 of the way full. Bake for 20 minutes and then let cool completely.

For the frosting, mix together the butter and powdered sugar. Add in the vanilla and milk while continuing to stir until a thick consistency is reached. Place the frosting into a piping bag fitted with a coupler and #8 Wilton decorating tip. A great starter set of piping tipsĀ is the Wilton Master Decorating Tip Set if you’re looking and includes the #8 tip! You can tie off the top of the bag with an icing bag tie.

Start piping in the center and move out, swirling the frosting on the top of the cupcake. Top with sprinkles and add a cupcake topper for a patriotic treat!

Happy Summer and Happy 4th of July!




Patriotic 4th of July Cupcakes
Patriotic 4th of July Cupcakes
Print Recipe
Print Recipe
Patriotic 4th of July Cupcakes
Patriotic 4th of July Cupcakes
Rating
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Rating: 0
Rate this recipe!
Servings 12Cupcakes
Prep Time 15Minutes
Cook Time 20Minutes
Passive Time 15Minutes
Ingredients
  • Cupcakes
  • 1 1/2 Cups All Purpose Flour
  • 1 Cup granulated sugar
  • 3/4 Cup Cocoa Powder
  • 1 Tsp. baking powder
  • 1/2 Tsp. salt
  • 1 Tsp. vanilla
  • 1/2 Cup oil
  • 1 Cup milk
  • 1/2 Cup Plain yogurt OR 2 Eggs
  • Buttercream Frosting
  • 1/4 Cup Butter (softened)
  • 2 Cups powdered sugar
  • 2 Tbsp. milk
  • 1 Tsp. vanilla
Servings: Cupcakes
Units:
Ingredients
  • Cupcakes
  • 1 1/2 Cups All Purpose Flour
  • 1 Cup granulated sugar
  • 3/4 Cup Cocoa Powder
  • 1 Tsp. baking powder
  • 1/2 Tsp. salt
  • 1 Tsp. vanilla
  • 1/2 Cup oil
  • 1 Cup milk
  • 1/2 Cup Plain yogurt OR 2 Eggs
  • Buttercream Frosting
  • 1/4 Cup Butter (softened)
  • 2 Cups powdered sugar
  • 2 Tbsp. milk
  • 1 Tsp. vanilla
Servings: Cupcakes
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 12Cupcakes
Prep Time 15Minutes
Cook Time 20Minutes
Passive Time 15Minutes
Instructions
    Cupcakes
    1. Preheat oven to 350 degrees F.
    2. Add the flour, sugar, cocoa powder and baking powder in a large mixing bowl. Stir to combine.
    3. Add in the vanilla, oil and milk as you continue stirring the ingredients. Add in the yogurt OR eggs depending on which one you are using.
    4. Line a muffin pan with liners and fill 3/4 of the way full with the cupcake batter. Bake in the preheated oven for 20 minutes or until cake tester inserted in the center comes out clean.
    Buttercream Frosting
    1. Add the butter into the bowl of a stand mixer fitted with the paddle attachment.
    2. Sift in the powdered sugar and continue to stir.
    3. Add the milk and vanilla and stir until thick and smooth.
    4. Add food coloring if desired and stir until incorporated.
    5. Top each cupcake with frosting and sprinkles.

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