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4th of July Cupcakes

Celebrate Independence Day with these vibrant 4th of July Cupcakes, featuring a fluffy vanilla cake swirled with rich chocolate and topped with a light buttercream.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour A staple for any perfect cake, creating a soft and fluffy texture.
  • 1 tsp fine salt Enhances flavor and balances sweetness.
  • 1 tsp baking powder Ensures the cupcakes rise beautifully, creating a light and airy bite.
  • 0.25 tsp baking soda Works in tandem with baking powder for a perfect rise.
  • 8 tbsp unsalted butter, softened Creamy and rich, it brings moisture and flavor to the cake.
  • 3/4 cup sugar Sweetness that balances the flavors perfectly.
  • 2 large eggs, room temperature Adds structure and richness.
  • 2 tbsp sour cream, room temperature Provides moisture and a slight tanginess.
  • 2 tsp vanilla extract The aromatic essence that enhances the overall flavor profile.
  • 2/3 cup buttermilk plus 2 tbsp, divided, at room temperature Adds moisture and tenderness to the batter.
  • 3 tbsp cocoa powder Rich and chocolatey, providing a delightful contrast to the vanilla.
For the Buttercream
  • 1.5 cups salted butter, cubed and softened For a fluffy and smooth buttercream that holds its shape.
  • 6 cups powdered sugar, sifted For the sweet, velvety frosting.
  • 1 tsp vanilla extract Enhances the buttercream’s flavor.
  • 1 tsp boiling water Helps to achieve a smoother consistency in the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set it aside.
  2. In a medium bowl, whisk together the all-purpose flour, fine salt, baking powder, and baking soda.
  3. In a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until fully combined.
  5. Gradually alternate mixing in the dry ingredients and 2/3 cup of buttermilk in three batches, starting and finishing with the dry ingredients.
  6. Scoop out 1 cup of the batter and combine it with the cocoa powder and remaining 2 tablespoons of buttermilk. Color half of this chocolate batter with red food coloring and the other half with blue.
  7. Fill the cupcake liners with a teaspoon of red batter, followed by blue, and then a tablespoon of white batter on top. Repeat until the liners are about 2/3 full.
  8. Gently tap down the batter and use a toothpick to swirl the batters together slightly to create a marbled effect.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Buttercream Preparation
  1. Place the softened salted butter in the bowl of a stand mixer and mix on medium speed until smooth.
  2. Add all of the sifted powdered sugar and mix on low until it turns into a powdery mixture.
  3. Scrape down the sides, then mix again, increasing the speed to high. Add the vanilla extract and boiling water, mixing until well combined and fluffy.
Decoration
  1. Transfer the buttercream into a piping bag and decorate the cooled cupcakes as you wish, adding extra flair with sprinkles or edible decorations.

Notes

Make sure your ingredients are at room temperature for best results. Use gel food coloring for more vibrant colors. Don’t open the oven door too early to prevent collapsing. Allow the cupcakes to cool completely before frosting.