4th of July Cupcakes

5 from 1 vote

This vibrant recipe yields 24 crowd-pleasing red velvet cupcakes, each generously topped with a swirl of whipped cream frosting. Note: The frosting amount is calculated for a liberal 4 tablespoons per cupcake. Adjust the frosting recipe accordingly if you prefer less.

Course Dessert

Cuisine American

Keyword 4th of July Cupcakes, fourth of July Cupcakes

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 521

Author Erren Hart

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

US Customary - Metric

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.

Notes

This will give you 24 patriotic Red Velvet Cupcakes with Whipped Cream Frosting. Enjoy your 4th of July

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.

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.

Nutrition