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Fourth of July Cupcakes

Makes 12 cupcakes.

For the Cupcakes


¾ Pound (3 Sticks) of Unsalted Butter, at room temperature

2 Cups Sugar

5 Extra-large Eggs, at room temperature

1-1/2 Teaspoons Vanilla Extract

1-1/2 Teaspoons Almond Extract

3 Cups Flour

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoons Salt

1 Cup Buttermilk

6 Fluid Ozs. Red Gel Food Coloring

.6 Fluid Ozs. Blue Gel Food Coloring


  • Preheat oven to 325 degrees.

  • With an electric mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.

  • With the mixer on low speed, add eggs one at a time, scraping down the bowl after each addition.

  • Add vanilla and almond extracts and mix well.

  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

  • In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry mix.

  • Mix until just combined.

  • Divide the batter equally into three separate bowls.

  • In one of the bowls of batter, add enough red food coloring gel to attain the desired deepness of of color when mixed together.

  • In a second bowl, add enough blue food coloring gel to attain the desired deepness of color when mixed together.

  • Line a muffin pan with paper liners.

  • Separately, spoon into different corners of the cupcake liners, each of the three colors of batter, filling each liner to the top with the batter.

  • Bake for 25 to 35 minutes, until the tops are golden brown and a toothpick comes out clean.

  • Allow to cool in the pan for 15 minutes.

  • Remove to a baking rack and cool completely.

For the Frosting


1 Pound Cream Cheese, at room temperature

¾ Pound (3 Sticks Unsalted Butter, at room temperature

1 Teaspoons Pure Vanilla Extract

½ Teaspoon Almond Extract

1-1/2 Pounds Powdered Sugar


  • With an electric mixer, on low speed, cream together the cream cheese, butter, vanilla extract and almond extract.

  • Add powdered sugar and mix until smooth.

  • Frost each cupcake with a pastry bag and tip, or with a spoon.

For the Firecracker


3-oz. Red Candy Melts

12 Regular-size Marshmallows

1 Foot of Black Licorice Laces


  • In a glass bowl deep enough to dip your marshmallows, melt red candy melts in the microwave at 50 percent power for 30 seconds. Add additional 15 seconds if necessary.

  • Put a wooden skewer into the top of each marshmallow to dip the marshmallow into the melted candy melts.

  • Lift the marshmallow out and set-top side on a piece of wax paper.

  • Release the skewer.

  • Immediately take a short piece of the black licorice lace and dip the end into your red candy melts and stick it into the indentation left from the skewer.

  • Let marshmallows harden completely.

  • Place a firecracker on top of each frosted cupcake, and add red, white, and blue sprinkles.

Download the recipe below:

Fourth of July Cupcakes
Download DOCX • 146KB

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