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Red White and Blue Cupcakes

Red white and blue cupcakes with layered batter and creamy buttercream frosting. You’ll bake fluffy cupcakes, swirl red and blue into a white base, then pipe patriotic swirls topped with star sprinkles.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 white cake mix Use a standard box mix.
  • 3 large eggs Let come to room temperature for easier mixing.
  • 0.5 cup vegetable oil
  • 1 cup water
  • 1 red gel food coloring Add until your red layer matches your desired shade.
  • 1 blue gel food coloring Add until your blue layer matches your desired shade.
Buttercream Frosting
  • 1 cup unsalted butter, softened Softened butter creams more smoothly.
  • 4 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 red gel food coloring Use to tint one portion of frosting.
  • 1 blue gel food coloring Use to tint one portion of frosting.
Decorations
  • 1 red, white, and blue sprinkles
  • 1 mini star sprinkles

Equipment

  • 1 sheet pan
  • 1 muffin pan

Method
 

Bake the patriotic cupcakes
  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin pan with cupcake liners.
  3. Prepare the cake batter according to the package directions.
  4. Divide the batter into three bowls.
  5. Leave one bowl white.
  6. Tint one bowl red and another blue with gel food coloring.
  7. Alternate spoonfuls of each color into the cupcake liners.
  8. Swirl gently with a toothpick to create marbled streaks.
  9. Bake for 18–20 minutes, until the tops spring back lightly.
  10. Cool completely before frosting.
Make and pipe the buttercream
  1. Beat the butter until fluffy.
  2. Add powdered sugar, heavy cream, and vanilla extract, then mix until smooth.
  3. Divide the frosting into three bowls and leave one white.
  4. Tint one bowl red and another bowl blue with gel food coloring.
  5. Fill a piping bag with all three colors.
  6. Pipe patriotic swirls onto the cooled cupcakes.
  7. Decorate with red, white, and blue sprinkles and mini star sprinkles.

Notes

For the cleanest swirl, alternate spoonfuls in the liner right after tinting, then use quick, light toothpick motions—don’t overmix. Store cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months and thaw, then frost. For a lighter option, use a reduced-fat butter substitute and beat until smooth before tinting.