4th of July Cupcakes
These 4th of July cupcakes have a cute fondant decoration on top of them that are perfect for people that aren’t confident in their piping skills. The cupcakes are a homemade vanilla cupcake recipe that can easily be colored with gel food color too!
Servings: 12 cupcakes
Ingredients
Cupcakes
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup whole milk
Frosting
- 1/2 cup butter room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1 3/4 cups powdered sugar
- red, white, and blue fondant
Instructions
Cupcakes
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
- In a large mixing bowl, add the 1/2 cup butter and 1 cup granulated sugar. Beat with a hand mixer until light and fluffy.
- Add in the2 large eggs and 2 teaspoons vanilla extract. Beat until combined.
- Combine the 2 teaspoons baking powder, 1/4 teaspoon salt, and 1 1/2 cups all-purpose flour into a small mixing bowl. Whisk to incorporate all of the dry ingredients.
- Alternately add in the dry ingredients and 1/2 cup whole milk starting and ending with flour mixing well after each addition. I added half of the dry ingredients, all of the milk, and the rest of the dry ingredients.
- Fill the liners with the cake batter. Bake the cupcakes for 18-20 minutes. Around 18 minutes, insert a toothpick into the cupcakes and if it comes out clean the cupcakes are done.
- Remove the cupcakes from the oven and let cool completely.
Frosting
- In a mixing bowl, add in the 1/2 cup butter, 1 teaspoon vanilla extract, 2 tablespoons whole milk, 1 teaspoon vanilla extract, and 1 3/4 cups powdered sugarBeat on low until most of the powdered sugar is incorporated. Turn the mixer to medium, and continue to beat until light and fluffy. Set aside.
Cupcake Topper
- Gently roll out the red fondant to about 1/8" thick on a piece of parchment paper dusted with powdered sugar. If the fondant starts to get sticky, use a little more powdered sugar on the rolling pin and parchment paper.
- Use the largest 2.75" cookie cutter to cut out the red fondant.
- Add the frosting to the top of the cooled cupcakes making sure that the frosting is level. You can also use a piping tip and a straight tip to pipe a level swirl. Doing this after cutting out the fondant will prevent the frosting from having time to crust. Place the large red fondant circle on top.
- Roll out the white fondant and use the 2.25" cookie cutter.
- Apply a small amount of water or frosting on the back of the white fondant and stack on top of the red.
- Use the 2" cookie cutter on the red fondant, apply water or frosting to the back of the circle and stack on top of the white fondant circle.
- Roll out the blue fondant and use the smallest 1.5" cookie cutter to cut a blue fondant circle.
- Apply a small amount of water or frosting to the back of the blue fondant and stack on top of the other colors.
- Lastly, use the small star cookie cutter to cut out a white fondant star and stack on top of the cupcake.
- Repeat with all cupcakes.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 346kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 191mg | Potassium: 123mg | Sugar: 34g | Vitamin A: 530IU | Calcium: 58mg | Iron: 0.9mg
