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Red White and Blue Cupcakes

Red white and blue cupcakes with lightly swirled color layers in the liners and a creamy star-tip frosting swirl. Moist vanilla cupcakes baked from cake mix, then topped with red, white, and blue frosting plus patriotic sprinkles for a festive 4th of July look.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 white cake mix
  • 3 eggs Large eggs
  • 0.5 cup vegetable oil
  • 1 cup water
  • 1 red gel food coloring For tinting cupcakes and frosting
  • 1 blue gel food coloring For tinting cupcakes and frosting
For the Frosting
  • 1 cup unsalted butter Softened
  • 4 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 red gel food coloring For tinting frosting
  • 1 blue gel food coloring For tinting frosting
Garnish
  • 1 patriotic sprinkles
  • 1 red, white, and blue star sprinkles

Equipment

  • 1 sheet pan

Method
 

Bake the cupcakes
  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-cup muffin pan with cupcake liners.
  3. Prepare cake batter according to package directions.
  4. Divide the batter into three bowls.
  5. Leave one bowl white, color one red, and one blue with gel food coloring.
  6. Spoon small amounts of each color into the cupcake liners, keeping the layers visible.
  7. Swirl gently with a toothpick to create red, white, and blue ribbons.
  8. Bake for 18–20 minutes at 350°F (175°C), until a toothpick in the center comes out clean.
  9. Cool completely before frosting to prevent melting.
Make and pipe the frosting
  1. Beat the softened butter until creamy.
  2. Add powdered sugar, heavy cream, and vanilla extract, then mix until smooth and thick.
  3. Divide the frosting into three bowls.
  4. Leave one frosting white, color one red, and color one blue with gel food coloring.
  5. Place the side-by-side red, white, and blue frostings in a piping bag fitted with a large star tip.
  6. Pipe patriotic swirls onto the cooled cupcakes.
  7. Decorate with patriotic sprinkles and red, white, and blue star sprinkles, then serve.

Notes

Pro tip: keep the cupcakes completely cool before piping so the frosting holds its star shape. Store in an airtight container in the refrigerator up to 3 days; bring to room temperature before serving for the best texture. Freezing is not recommended for the frosted tops. For a dairy-free swap, use vegan butter and a plant-based heavy cream alternative to keep the frosting creamy.