These 4th of July sparkler cupcakes are really easy to make – even if you’re a non-baker like me! The icing topping is really simple and honestly, it doesn’t have to be perfect because once you add the sparkler toppers, these cupcakes will look incredibly festive.
Want an even easier idea? Ice the cupcakes and then let the kids decorate with colored sugar and sprinkles appropriate to the occasion. Add your sparkler cake toppers and you’re all set with a patriotic dessert!
Other desserts perfect for patriotic occasions:
4th Of July Sparkler Cupcakes
Makes: 12
Bake: 22 Minutes
Prep: 30 Minutes
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Ingredients:
Cupcakes:
1 2/3 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup unsalted butter; softened
3 egg whites; room temperature
1 tablespoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
Topping:
1 lb confectioner’s sugar
1 cup unsalted butter; 2 sticks room temperature
2 tablespoons heavy whipping cream
1 drop blue food gel
Equipment:
Sparkler toppers
Rose decorating tip
Piping bag
Instructions:
Preheat oven to 350 degrees F. Place cupcake liners in a cupcake pan. Double the liners. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
Separate the eggs. In another bowl or stand mixer, whisk together the wet ingredients until combined. The batter will be lumpy.
Add the wet ingredients to the dry ingredients. Mix until combined. Distribute the batter evenly into cupcake liners, filling each paper with mix about 2/3 of the way up.
Bake for about 22 minutes or till a toothpick comes out clean.
Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment.
Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low. Beat until you have an even, fluffy consistency. Add in blue and mix till desired color is reached.
Place into a piping bag with a rose tip and pipe circle roses all along the cupcake then in the center. Insert sparkler into the top middle.
4th Of July Sparkler Cupcakes
Equipment
- Sparkler toppers
Ingredients
Cupcakes:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter; softened
- 3 egg whites; room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Topping:
- 1 lb confectioner’s sugar
- 1 cup unsalted butter; 2 sticks room temperature
- 2 tablespoons heavy whipping cream
- 1 drop blue food gel
Instructions
- Preheat oven to 350 degrees F. Place cupcake liners in a cupcake pan. Double the liners. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
- Separate the eggs. In another bowl or stand mixer, whisk together the wet ingredients until combined. The batter will be lumpy.
- Add the wet ingredients to the dry ingredients. Mix until combined. Distribute the batter evenly into cupcake liners, filling each paper with mix about 2/3 of the way up.
- Bake for about 22 minutes or till a toothpick comes out clean.
- Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment.
- Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
- Add a tablespoon of the cream while mixing on low. Beat until you have an even, fluffy consistency. Add in blue and mix till desired color is reached.
- Place into a piping bag with a rose tip and pipe circle roses all along the cupcake then in the center. Insert sparkler into the top middle.
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