Print

Festive Patriotic Funfetti Cupcakes with Easy Homemade Buttercream Frosting

festive patriotic funfetti cupcakes - featured image
Print Recipe

Light, fluffy cupcakes bursting with colorful confetti and topped with smooth, creamy buttercream frosting. Perfect for patriotic celebrations or any festive occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (about 85g) festive red, white, and blue sprinkles (firm, non-melting)
  • For the Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • 2 to 3 tablespoons (30-45ml) heavy cream or whole milk
  • Pinch of salt
  • Optional: a few drops of red and blue food coloring for decorative swirls

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract, scraping sides as needed.
  5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently on low speed just until combined.
  6. Gently fold in sprinkles using a rubber spatula to keep their shape and color vibrant.
  7. Spoon batter evenly into liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; if it comes out clean, cupcakes are done.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter on medium speed for 2-3 minutes.
  11. Gradually add sifted powdered sugar alternating with heavy cream or milk, beating until fluffy (3-5 minutes).
  12. Add vanilla extract and a pinch of salt, mixing well. Adjust consistency with more cream or sugar if needed.
  13. Optionally, divide frosting into two bowls and tint one red and the other blue. Use a piping bag to swirl colors on cupcakes or frost plainly and sprinkle with patriotic sprinkles.
  14. Serve immediately or refrigerate briefly to set frosting before serving.

Notes

Use firm, non-melting sprinkles to avoid color bleeding. Room temperature eggs and butter ensure better texture. Do not overmix after adding flour to keep cupcakes light. Sift powdered sugar for silky smooth frosting. Adjust frosting consistency with cream or powdered sugar as needed. Refrigerate frosting briefly in hot weather to maintain shape. Freeze unfrosted cupcakes wrapped tightly for up to 3 months.

Nutrition

Keywords: funfetti cupcakes, patriotic cupcakes, buttercream frosting, Fourth of July dessert, easy cupcakes, festive dessert, party cupcakes

Find it online: https://grubella.com/festive-patriotic-funfetti-cupcakes-easy-homemade-buttercream-frosting-recipe/