4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

4th of July is my absolute favorite time of year. The weather is glorious, the days are LONG and the holiday itself is just so special to me. I look forward to it all year long.

So it is no surprise that I get really excited to make treats all decked out in red, white and blue. Check out these super cute 4th of July Cupcakes! I love them so much and I know you will too.

Try these using our colorful red, white and blue Fourth of July cupcake recipe!

What I love about this recipe is that we are starting with a cake mix. But then we change up the ingredients to make it taste more like a bakery-style cupcake.

It makes the process super easy and then you can get onto the fun part – decorating. But because this is a base vanilla cupcake and a standard buttercream frosting, you can actually change the colors used here to suit any holiday or event.

Check out how you can make these for your 4th of July!

fourth of july cupcakes

Here are some commonly asked questions

What is the best way to store 4th of July Cupcakes?

You can store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once they are frosted, I recommend refrigeration because of the butter and dairy in the frosting.

Keep in mind that if you are using sanding sugar or nonpareils for your sprinkles – the colors will bleed when stored in a moist place like the fridge. The jimmies and star sprinkles should hold up fine to refrigeration.

4th of July Cakes

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

4th of July Desserts Easy

patriotic chocolate covered strawberries

Ingredients for 4th of July Cupcakes

Cupcakes

vanilla or white cake mix
buttermilk or milk **see notes
canola oil
egg whites or eggs room temperature

Buttercream Frosting

unsalted butter softened
confectioner’s sugar
heavy whipping cream or milk
clear vanilla extract **see notes

Decorations, optional

dark blue candy melts
red candy melts

Chocolate Covered Strawberries

Strawberries
white almond bark
sprinkles

Paper flags

Plastic decorator bag
#1M decorator tip or your favorite

Red White and Blue Desserts

How to make 4th of July Cupcakes

Preheat the oven to 350 degrees F.
Fill the cupcake pan with paper liners. Set aside.
In a large mixing bowl, add the cake mix, buttermilk, egg whites, and oil.
Mix on low for 2-3 minutes, increase the speed and mix until well blended, about 5 minutes.
Divide the batter into the prepared cupcake pan.
Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven to a wire rack to cool completely.

Summer Holiday Treats

How to make buttercream frosting

In a mixing bowl, cream the butter until fluffy and smooth.
Sift the confectioner’s sugar into a medium bowl – this step is optional, although it makes the frosting smooth and easier to mix.
Gradually add the confectioner’s sugar, alternating with the heavy cream.
Add the vanilla extract and beat well.
Use immediately or store in the refrigerator until ready to serve. Let come to room temperature before using.

Memorial Day Cupcakes

How to make Candy Melt Sparklers

Line a baking sheet with parchment paper.
Add blue candy melts to a microwave-safe bowl and heat for 30 seconds.
Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth.
Repeat with the red candy melts
Fit 2 decorator bags with a small round tip (I used #5)
Add the melted chocolate to the bag, being careful as it may leak out.
Pipe zigzag lines of the chocolate to create the sparklers.
Let sit for about 10 minutes to harden.
Break apart into pieces and set aside until ready to frost the cupcakes.

Red White and Blue Cupcakes

How to frost cupcakes

Fit a plastic decorator bag with a #1M tip or your favorite tip.
Fill the bag with frosting.
Pipe the frosting onto the cupcakes.
Add sprinkles if desired.

4th of July Cupcakes Ideas

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

Patriotic Cupcakes

How to make Chocolate Covered Strawberries

Start by washing the strawberries and letting them dry completely.
Line a baking sheet with parchment paper. Set aside.
Add 4 blocks of the white almond bark to a microwave-safe bowl and heat for 30 seconds.
Stir and continue heating for 10 seconds at a time until chocolate is almost melted, stir until smooth.
Add the sprinkles to bowls so they are ready to use.
Dip the strawberries in the melted chocolate and allow any excess to drip off.
Immediately add sprinkles.
Place on the prepared baking sheet to dry.
Let set about 10 minutes to harden.

Candy Melt Cupcake Decorations

Why did the buttermilk make my cake batter too thick?

We like using milk or buttermilk instead of water in the cake mix because it makes the cupcakes taste more homemade. However, I have found though that store-bought buttermilk is sometimes a bit too thick. Check out the method below for how to make your own that is the perfect consistency.

To make your own buttermilk – Add 1 tbsp of white vinegar to a measuring cup and then fill the remaining with milk. Let sit for 2-3 minutes.

Check out these other Patriotic ideas for your holiday

4th of July Chocolate Covered Strawberries

Frosting – Using clear vanilla extract will keep the buttercream super white. You can also use regular vanilla extract.
Depending on the consistency, add more confectioner’s sugar or more heavy whipping cream.

What are the best sprinkles for this recipe?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.

I see a lot of people using colored sanding sugar that is labled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

4th of July Strawberries

Products I love when making 4th of July Cupcakes…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.