Patriotic Cupcakes
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If you’re in need of a festive, last-minute dessert for your July 4th celebration, these Patriotic Cupcakes are just the thing! With their red, white, and blue layers and cheerful sprinkles, they’re almost too cute to eat—and thanks to a box cake mix, they come together in no time. Whether you’re hosting a backyard barbecue or heading to a potluck, these cupcakes are guaranteed to bring a little extra sparkle to your dessert table.
The original recipe comes from Quick Cooking (now known as Simple and Delicious) and yields 18 cupcakes. I decided to stretch the batter to make 24, which worked fine, but if you want those bold, defined layers of color, sticking with 18 is probably your best bet. The extra batter gives each cupcake a little more height and helps the colors pop just right.
For even more convenience, the recipe calls for canned frosting, making these cupcakes super quick to prepare. That said, I’m personally not a fan of the canned stuff, so I whipped up a batch of homemade vanilla buttercream instead—rich, creamy, and totally worth the extra few minutes. You’ll find that recipe below. And if you’re looking for more last-minute ideas, stay tuned—I’ve got another quick and easy recipe coming your way tomorrow!
Ingredients for Patriotic Cupcakes
- WHITE CAKE MIX
- ITEMS NEEDED TO MAKE CAKE MIX
- BLUE FOOD COLORING
- RED FOOD COLORING
- CAN OF VANILLA FROSTING OR HOMEMADE USING RECIPE BELOW
- RED, WHITE, AND BLUE SPRINKLES
Instructions for Patriotic Cupcakes
Prepare the Batter – Mix the cake batter according to the package directions. Once smooth, divide the cake mix batter into three separate bowls:
- In one bowl, stir in blue food coloring to tint the batter a vibrant blue.
- In another bowl, add red food coloring for a bold red hue.
- Leave the third bowl plain for the white layer.
Layer the Cupcakes – Line 18 muffin cups with paper liners. Into each cup, spoon about 2 tablespoons of red batter, followed by 2 tablespoons of plain batter, and finish with 2 tablespoons of blue batter. This creates a fun layered effect that bakes up beautifully.
Bake & Cool – Bake at 350°F for 20–24 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frost & Decorate – Once cooled, frost each cupcake with vanilla frosting and top with patriotic sprinkles for a festive finish.
Frequently Asked Cupcakes
Can I use any flavor of cake mix?
Yes! White cake mix is ideal for vibrant red, white, and blue layers, but vanilla or even lemon works well too. Just avoid chocolate if you want the colors to pop.
How do I get clean, defined layers in the cupcakes?
Use a spoon or cookie scoop to carefully layer each color—red, white, then blue—without swirling. Stick to 18 cupcakes for thicker layers; stretching to 24 may thin them out.
What kind of food coloring works best?
Gel food coloring gives the most vibrant results without thinning the batter. Liquid coloring works too, but you may need more to achieve bold hues.
How far in advance can I make these cupcakes?
You can bake them 1–2 days ahead and store unfrosted cupcakes in an airtight container. Frost the day of serving for the best texture and presentation.
Can I freeze the cupcakes?
Yes—store unfrosted cupcakes in the freezer for up to 2 months. Thaw at room temperature and frost before serving.
What frosting tip should I use for decorating?
A large star tip (like Wilton 1M) creates beautiful swirls. You can also use a spoon or offset spatula for a simple spread.
How should I store leftovers?
Keep frosted cupcakes in an airtight container at room temperature for up to 3 days. If it’s warm out, refrigerate and bring to room temp before serving.
FOR MORE RECIPES LIKE THIS, TRY:
- Patriotic Parfaits
- Individual Patriotic Jello Salads
- Patriotic Shortcake Parfaits
- The Best Patriotic Rice Krispies Treats
Patriotic Cupcakes
Real Mom Kitchen
Equipment
Ingredients
- 18 ¼ oz pkg white cake mix plus ingredients to make the cake mix
- ½ tsp blue food coloring I used gel
- ½ tsp red food coloring I used gel
- 16 oz can vanilla frosting or your own frosting **see recipe below
- red, white, and blue sprinkles
Instructions
- Prepare cake batter according to package directions.
- In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
- Fill 18 paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Frost with vanilla frosting; decorate with sprinkles.
Nutrition
Buttercream Frosting
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter softened
- 4 ⅔ cup powdered sugar
- 3-4 Tbsp milk
- 1 ½ tsp vanilla
Instructions
- Put butter in bowl and beat with electric mixer until fluffy. Then add about half the powdered sugar. Then beat in 1 Tablespoon milk and the vanilla. Slowly add in the rest of the powdered sugar. Add more milk if needed. Add food coloring if desired. (This will be enough to lightly frost 18 cupcakes, double it is you want it piped on high)
Nutrition
