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Delight your crowd with this 4th of July Cupcakes recipe of 24 homemade Red Velvet Cupcakes topped with a creamy swirl of frosting!
As we gear up for another 4th of July, let’s add some extra flair to our festivities. Our Red Velvet Cupcakes with Whipped Cream Frosting are not just ordinary cupcakes; they symbolize the celebration itself. Carrying the colors of the star-spangled banner, these delicious treats will undoubtedly be the showstopper of your Independence Day gathering. A scrumptious balance of rich, tangy red velvet cake and smooth, sweet whipped cream frosting, this recipe is designed to please a crowd and make your 4th of July party unforgettable.
Why This Recipe Works
- The Perfect Balance: These cupcakes strike the perfect balance between the slight tanginess of the red velvet base and the light, sweet, and creamy frosting.
- Festive Appeal: With their bright red base and a topping of white frosting and blueberries, these cupcakes carry a strong 4th of July vibe that adds a visual appeal to your festive spread.
- Versatility: This recipe can easily be tweaked to cater to various dietary restrictions without sacrificing taste or texture.
- Feeds a Crowd: This recipe yields 24 cupcakes, making it perfect for a get-together or a party where you need to feed a crowd.
Decorating Ideas
Ready to get creative? Let’s jump into a world of color and creativity with our 4th of July cupcake decorating ideas, including helpful product suggestions (with affiliate links). Let’s get started!
Making these red velvet cupcakes with white frosting is a smart move. Why? Because they already look so festive! For my cupcakes, I picked blue cupcake liners with stars. I also used red, white, and blue sprinkles and American flag cupcake toppers. But remember, you can choose your own style. You might like plain cupcake liners in red, white, and blue. Or maybe you’d prefer American Flag Cupcake Liners. You can finish your cupcakes with cool toppers like star cupcake toppers or Fireworks Cocktail Sticks. It’s all up to you!
Ingredient Notes & Substitutions
- Sugar: Granulated and caster (super-fine) sugar are both great options for this recipe. Use coconut sugar or erythritol for healthier or sugar-free options.
- Flour: Use All-Purpose or plain flour for the best structure. Substitute with a gluten-free flour blend if needed.
- Cocoa Powder: Use high-quality unsweetened cocoa for the best flavor. Dutch-processed cocoa works too.
- Baking Powder & Baking Soda: Leavening agents. No baking soda? Use more baking powder. Be sure they’re both fresh, though, as out-of-date products can cause issues with rising.
- Salt: Kosher, sea salt, or table salt will all work well for these cupcakes.
- Eggs: We use large eggs but find the size won’t affect the outcome too much. Use flax eggs for a vegan option.
- Buttermilk: Full-fat or low-fat buttermilk are both suitable options. If you don’t have buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 10 minutes to curdle slightly.
- Butter: We use salted butter, but if you’re unsure about salt levels in your brand, use unsalted butter. Margarine or coconut oil can be used instead.
- Vegetable Oil: Keeps cupcakes moist. Canola or sunflower oil are alternatives.
- Vinegar: Aids in rise and texture. Use white or apple cider vinegar.
- Vanilla Extract: Boosts flavor. Vanilla bean paste or pure vanilla extract work best, but imitation can also be used.
- Red Food Coloring Gel: Gives iconic red color. It can be omitted or replaced with beetroot powder.
- Cream: Heavy cream, double cream or whipping cream are all suitable options. Be sure to use cold cream for whipping.
- Powdered Sugar: Adds sweetness to the frosting. Reduce for less sugar, but it may affect consistency.
- Skimmed Milk Powder: Stabilizes frosting. Substitute with meringue powder or cream of tartar.
Step By Step Instructions
Start the process: Begin by setting your oven to a warm 350°F (175°C) and lining your cupcake pan with festive liners – let’s go with blue stars for that extra patriotic feel.
Dry ingredients unite: In a large bowl, whisk together 3 cups of all-purpose flour, 3 tablespoons of cocoa powder, 1½ teaspoons of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt. Think of it as the grand union of flavors and textures.
Create the liquid magic: In a separate bowl, blend together 2 large eggs, 1½ cups of room-temperature buttermilk, 10 tablespoons of melted butter, ¾ cups of vegetable oil, 1 teaspoon of vinegar, 2 teaspoons of vanilla extract, and 1 tablespoon of red food coloring gel. It’s a wonderful swirl of moistness and color!
Merge the magic: Gradually add the liquid mixture to your dry ingredients, stirring just until combined.
Bake to perfection: Distribute this beautiful batter equally among your cupcake liners and place them in the preheated oven. Let them bake for about 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted comes out clean.
Cool Before Decorating: Cool in the pan for five minutes, then transfer them to a cooling rack to cool completely.
Decorating
Frosting time: While your cupcakes are cooling, it’s time to whip up the frosting. Start with 2 cups of well-chilled heavy cream. As you whip it, gradually add in 6 to 8 tablespoons of powdered sugar and 2 tablespoons of skimmed milk powder until it holds stiff peaks like our nation’s proud mountain ranges.
The frosting can easily be made in one step by adding all of the ingredients to a food processor and ruining it until it’s thick enough to hold its shape. For more information on this, see my stabilized whip cream recipe.
The final flourish: Once the cupcakes are cool, adorn each one with a generous ¼ cup of whipped cream frosting, a sprinkle of blueberries, and a dusting of white star sprinkles. Now, stand back and admire your handiwork – a tray of cupcakes as splendid and vibrant as a 4th of July fireworks display!
Hot Weather Tip: In hot weather, frosted cupcakes can start to melt and lose their shape if left out for too long. It’s best to keep them in a cool place until it’s time to serve. If they need to be displayed, try limiting their time in the heat to 30 minutes to an hour. Use a cupcake display stand with a protective cover or umbrella if possible to shield them from direct sunlight. Remember to replace any cupcakes that have been out for a while with fresh ones from a cooler or refrigerator.
Erren’s Top Tips
- Ingredient Prep: Gather and measure all your ingredients before starting to make the process smooth and ensure nothing is forgotten.
- Room Temperature Ingredients: Bring ingredients like eggs and buttermilk to room temperature before starting. This helps achieve a more even and smooth batter.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until they’re mixed. Overmixing can lead to dense, tough cupcakes.
- Uniform Cupcakes: Use an ice cream scoop or a measuring cup to ensure each cupcake liner has the same amount of batter. This helps them bake evenly.
- Testing for Doneness: Insert a toothpick into the center to check if the cupcakes are done. They’re ready if it comes out clean or with a few crumbs.
- Cool Completely: Always let the cupcakes cool completely before frosting. If they’re even slightly warm, the frosting can melt.
- Whipping the Frosting: When whipping the cream for the frosting, ensure it’s cold to achieve the best volume and stability.
- The frosting can easily be made in one step by adding all of the ingredients to a food processor and ruining it until it’s thick enough to hold its shape. For more information on this, see my stabilized whip cream recipe.
- Hot Weather Tip: In hot weather, frosted cupcakes can start to melt and lose their shape if left out for too long. It’s best to keep them in a cool place until it’s time to serve. If they need to be displayed, try limiting their time in the heat to 30 minutes to an hour. Use a cupcake display stand with a protective cover or umbrella if possible to shield them from direct sunlight. Remember to replace any cupcakes that have been out for a while with fresh ones from a cooler or refrigerator.
Storage & Freezing Instructions
Store frosted cupcakes in an airtight container in the fridge for 2-3 days, away from strong flavors. Keep unfrosted cupcakes in a cool, airtight container. The frosting can also be refrigerated separately for 2-3 days.
For long-term storage, freeze the cooled, unfrosted cupcakes and frosting individually for up to 3 months.
Thaw cupcakes and frosting at room temperature and stir frosting well before using. Enjoy fresh cupcakes anytime by decorating them just before serving!
Rate This Recipe
Recipe
4th of July Cupcakes
Ingredients
- 1¾ cup granulated sugar
- 3 cups all-purpose/plain flour
- 3 tablespoons cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1½ cups buttermilk (at room temperature)
- 10 tablespoons butter (melted)
- ¾ cup vegetable oil
- 1 teaspoon vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring gel
For the Whipped Cream Frosting:
- 9 cups heavy cream (also known as double cream, chilled)
- 1 ½ cups powdered sugar (adjust based on how sweet you want your frosting)
- 4 teaspoons vanilla extract
- ¾ cup skimmed milk powder
For Decoration:
- patriotic cupcake toppers, sprinkles, and cupcake liners
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Mix well.
- Combine the eggs, buttermilk, melted butter, and vegetable oil in another bowl. Stir in the vinegar, vanilla extract, and red food coloring gel.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare your frosting. Chill your mixing bowl and beaters in the refrigerator for at least 15 minutes before you start. Pour the heavy cream into the chilled bowl, and whip it on medium speed. Gradually add the powdered sugar and the milk powder while continuing to whip. Once soft peaks have formed, add the vanilla extract and whip until the cream forms stiff peaks.
- Once the cupcakes are completely cooled, pipe the frosting onto each cupcake.
- Decorate each cupcake with your 4th of July theme.
Tips
- Ingredient Prep: Gather and measure all your ingredients before starting to make the process smooth and ensure nothing is forgotten.
- Room Temperature Ingredients: Bring ingredients like eggs and buttermilk to room temperature before starting. This helps achieve a more even and smooth batter.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until they’re mixed. Overmixing can lead to dense, tough cupcakes.
- Uniform Cupcakes: Use an ice cream scoop or a measuring cup to ensure each cupcake liner has the same amount of batter. This helps them bake evenly.
- Testing for Doneness: Insert a toothpick into the center to check if the cupcakes are done. They’re ready if it comes out clean or with a few crumbs.
- Cool Completely: Always let the cupcakes cool completely before frosting. If they’re even slightly warm, the frosting can melt.
- Whipping the Frosting: When whipping the cream for the frosting, ensure it’s cold to achieve the best volume and stability.
- The frosting can easily be made in one step by adding all of the ingredients to a food processor and ruining it until it’s thick enough to hold its shape. For more information on this, see my stabilized whip cream recipe.
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