Summer parties are always a blast and great for spending time with friends and family. Every party needs a sweet treat and cupcakes are always popular. These easy Red Velvet 4th of July cupcakes are perfect for celebrating, but they’re also great for Memorial day and any summer get together.
Why We Love 4th of July Cupcakes
- Fourth of July cupcakes are easy to make thanks to help from box cake mix and premade frosting. The red white and blue magic comes with the cake color and your frosting! This makes them a great option for your next summer party.
- While this recipe uses a box cake mix as the cake base, I’ve added a few simple tweaks to fancy it up a bit.
- While this recipe will require you to use a bit of food coloring, you can also try some of the variations to keep the patriotic colors without having to deal with food coloring.
Ingredients
The ingredient list for these cupcakes is pretty is as simple and you should have no problem finding everything you need at your local grocery store:
- Red velvet cake mix
- Buttermilk
- Eggs
- Sour Cream
- Vegetable Oil
- Vanilla frosting
- Blue gel food coloring
The exact measurements for each ingredient can be found in the printable recipe card at the bottom of the post.
Equipment
You’ll also need a few things from the kitchen to make these easy July 4th cupcakes:
- Muffin tin (you can also use a silicone muffin pan)
- Patriotic cupcake liners
- Large mixing bowl
- Medium mixing bowl (2)
- Electic hand mixer
- Wire rack
- Piping bags
Step By Step Directions
This recipe makes 24 cupcakes. You’ll need 15 minutes to prep between mixing the cupcakes and preparing the frosting. You’ll need 16-18 minutes of bake time and 45 minutes of cooling time.
CUPCAKES
Step 1. Preheat your oven to 350℉ and line your muffin pan with cupcake liners.
Step 2. In a large bowl, combine cake mix, buttermilk, eggs, sour cream, vegetable and vanilla extract on low speed until moistened. This should take about 30 seconds.
Step 3. Then beat the cake batter on medium speed for about 2 minutes.
Step 4. Fill the cupcake liners about ¾ of the way full.
Step 5. Bake for 16-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
Step 6. Cool the cupcakes in the pan on a wire rack for 15 minutes. Then take the cupcakes out of the pan and allow them to cool completely. This should take about 30 minutes.
FROSTING
Step 1. Empty each container of vanilla frosting into a medium mixing bowl.
Step 2. Use the hand mixer to beat one bowl of frosting at medium speed until it’s light and fluffy and has doubled in size,. This usually takes about 2 minutes.
Step 3. In the other bowl of frosting, add several drops of blue gel food coloring. Then use the electric mixer to beat the frosting until it’s also light and fluffy.
Step 4. Spoon the blue frosting into one side of a piping bag with a frosting tip.
Step 5. Turn the piping bag and spoon in the white frosting in the other side of the bag.
Step 6. Frost the cooled cupcakes and enjoy!
Leftovers & Storage
You can store leftover 4th of July cupcakes in an airtight container at room temperature for up to 2-3 days.
Tips & Tricks
- If you prefer a thicker frosting consistency, you can also whip in a little powdered sugar or whipped topping (Cool Whip).
- I recommend using gel food coloring because it doesn’t add extra liquid to the frosting. It also gives a very vibrant color. Start with only a few drops and then add more if needed.
- Depending on the time of year you might be able to find blue colored vanilla frosting at the store. You can whip it up as directed in the recipe without needing to use food coloring!
- If you don’t want to use frosting you can still get the red, white, and blue colors. Stick with the vanilla frosting and just add a blueberry on top for a pop of blue!
- For an extra pop of red, top each cupcake with a maraschino cherry or red sprinkles.
More Red White and Blue Treats
- Red White and Blue Saltine Cracker Toffee
- Red White and Blue Frozen Yogurt Bark
- Red White and Blue Sandwich Cookies
- Red White and Blue Sugar Cookie Bars
- Red White and Blue Marshmallow Pops
- Red White and Blue Cheesecake Fluff
- Red White and Blue Popcorn
- Red White and Blue Rice Krispies Treats
- Red White and Blue Candy Bark
- Red White and Blue Patriotic Pretzels
- Red White and Blue Jello Shots
- Red White and Blue Frozen Yogurt Bites
- Flag Marshmallow Pops
Equipment
Ingredients
- ¾ cup buttermilk
- 3 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 2 tsp vanilla extract
- Blue gel food coloring
Instructions
FOR CUPCAKES
- Preheat your oven to 350℉ and line your muffin pan with cupcake liners.
- In a large bowl, combine cake mix, buttermilk, eggs, sour cream, vegetable and vanilla extract on low speed until moistened. This should take about 30 seconds.
- Then beat the cake batter on medium speed for about 2 minutes.
- Fill the cupcake liners about ¾ of the way full.
- Bake for 16-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Cool the cupcakes in the pan on a wire rack for 15 minutes. Then take the cupcakes out of the pan and allow them to cool completely. This should take about 30 minutes.
FOR FROSTING
- Empty each container of vanilla frosting into a medium mixing bowl.
- Use the hand mixer to beat one bowl of frosting at medium speed until it’s light and fluffy and has doubled in size,. This usually takes about 2 minutes.
- In the other bowl of frosting, add several drops of blue gel food coloring. Then use the electric mixer to beat the frosting until it’s also light and fluffy.
- Spoon the blue frosting into one side of a piping bag with a frosting tip.
- Turn the piping bag and spoon in the white frosting in the other side of the bag.
- Frost the cooled cupcakes and enjoy!
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