Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red White and Blue Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 80 reviews

  • Author: Ezabella
  • Total Time: 43 minutes
  • Yield: 18 servings

Description

These Red White and Blue Cupcakes are a festive treat perfect for patriotic celebrations. Fluffy vanilla cupcakes are topped with a delicious tri-colored buttercream frosting, combining classic white with vibrant red and blue hues. The cupcakes are moist and light, enhanced with melted white baking chocolate for extra richness, and decorated with a brilliantly layered buttercream to impress at any gathering.

Ingredients

Cupcakes

  • 9 tablespoons butter, softened
  • 1 cup granulated sugar, divided
  • 3 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 1 cup whole milk, room temperature
  • ¼ cup white baking chocolate

Buttercream Frosting

  • 1 ½ cups butter, softened
  • 5 cups powdered sugar, sifted
  • 1 teaspoon clear vanilla extract
  • 2 tablespoons heavy cream, plus more as needed
  • Red food coloring
  • Blue food coloring

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350 degrees F. Line 18-20 muffin tin cups with cupcake papers and set aside.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, which will help create a tender cupcake crumb.
  3. Melt White Chocolate: Place the white baking chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until fully melted and smooth.
  4. Combine Ingredients: Add the melted white chocolate into the butter and sugar mixture. Then, add the flour, baking powder, baking soda, and salt alternately with the milk and vanilla extract. Mix just until combined, avoiding overmixing to maintain cupcake tenderness.
  5. Beat Egg Whites: In a separate bowl, beat the egg whites until the beaters leave tracks. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form, adding lightness.
  6. Fold Egg Whites into Batter: Gently fold the stiff egg whites into the cupcake batter using a spatula, carefully mixing to retain the airiness.
  7. Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  8. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
  10. Make Buttercream Base: For the frosting, beat the softened butter and powdered sugar together on low speed for 30 seconds, then increase to medium-high speed and beat until light and fluffy.
  11. Add Flavor and Cream: Beat in the vanilla extract and heavy cream, adding more cream as needed to achieve the desired creamy piping consistency.
  12. Divide and Color Frosting: Split the frosting into three separate bowls. Add blue food coloring to one bowl, red to the second, and leave the third bowl plain white. Mix each thoroughly.
  13. Prepare Tri-Color Piping: Lay a piece of plastic wrap on your counter and pipe a line of blue frosting lengthwise. Repeat the process for red and then white frosting lines, creating six total lines side by side. Roll up the plastic wrap into a cylinder, tie the ends, and cut one end open.
  14. Fill Piping Bag: Insert the cut end of the wrap with the tri-colored frosting into the bottom of a piping bag fitted with the decorating tip.
  15. Decorate Cupcakes: Pipe the tri-colored buttercream onto the cooled cupcakes, creating vibrant, patriotic swirls.
  16. Serve: Serve the decorated cupcakes immediately or store in an airtight container until ready to enjoy.

Notes

  • Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
  • Use room temperature ingredients for best mixing and texture results.
  • Adjust food coloring intensity to achieve desired shades without affecting taste.
  • The tri-color piping technique creates a beautiful swirl effect but can be simplified by frosting each color individually if preferred.
  • Store cupcakes in a cool place or refrigerate if not serving immediately to keep buttercream fresh.
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/red-white-and-blue-cupcakes-recipe/