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Red White and Blue Cupcakes

Course Dessert
Cuisine American, Southern
Keyword patriotic-cupcake-recipe, red-white-and-blue-cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings 12 servings

Ingredients

  • 1 15.25 oz box white cake mix
  • 3/4 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water or milk
  • 4 large egg whites
  • 1 tsp clear vanilla extract OR strawberry extract
  • red and blue food coloring gel
  • red and blue sanding sugar for decorating
  • Frosting:
  • 1/2 cup salted butter softened
  • 3 cups powdered sugar
  • 1 1/2 tsp clear vanilla OR strawberry extract
  • 3-4 Tbsp heavy cream or milk

Instructions

  • Preheat oven to 350°F. Place 12 cupcake liners into the wells of a standard size cupcake pan.   
  • In the bowl of a stand mixer or using a hand mixer, combine cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds, then scrape the edges of the bowl. Beat on medium speed for 1-2 minutes longer, scraping the sides of the bowl periodically, until well combined.     
  • Divide the batter into 3 medium bowls (about 1 cup each). Add red food coloring to one bowl, mixing well after each drop or two, until the batter is a nice red color (about 8-9 drops total). Repeat with another bowl and the blue coloring (about 6 drops total). Do not put any food coloring into the third bowl of batter.
  • If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners spreading evenly.
  • Next, top with 1 tablespoon of white cake batter. (Likewise, begin with red, then white and blue)
  • Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
  • Frosting: Use an electric mixer to whip the butter for 1-2 minutes. Gradually add powdered sugar and and extract. Beat for 1 minute until well combined scraping the sides of the bowl periodically. Add 3 tablespoons cream beating for 1 minute or until smooth and fluffy. Add additional cream as needed 1 tablespoon at a time.
  • Spread or pipe the frosting onto cooled cupcakes. Sprinkle tops with sanding sugar. Store chilled until serving.