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If you love my Funfetti Cupcakes recipe you’re going to love that I turned them into Fireworks Funfetti Cupcakes! These are the perfect 4th of July cupcake recipe.
My yellow cake recipe is so versatile that I use it for so many other recipes, and Funfetti Cupcakes are my favorite!
I feel like I must be in a Funfetti mood because last week I updated my Funfetti Cupcakes post and used them to make Mermaid Cupcakes…and now it’s time for these Fireworks Funfetti Cupcakes! Let’s be honest: Funfetti Cupcakes are perfect for turning into an easy 4th of July recipe because red and blue sprinkles are so fun.
I have so many recipes to share with you this month in preparation for the 4th of July. I’m going to share a ton of pasta salads, easy punch recipes and, of course, red white and blue desserts!
Did I tell you guys that I redid my office recently? Now I have a full wall of shelves with sprinkles in jars. I have all the colors of the rainbow and some of my favorite mixes; my favorite being the red, white and blue sprinkle mix.
I can’t wait to turn all my favorite funfetti recipes into colorful holiday themed sprinkle recipes. I mean, Funfetti is the perfect flavor for halloween cupcakes (orange and black sprinkles), Christmas cupcakes (red and green) or even Easter cupcakes (pastels).
These fireworks Funfetti Cupcakes are an easy yellow cupcake recipe with a homemade buttercream, filled with red white and blue sprinkles!
I love serving cupcakes at parties. They’re an easy way to serve dessert; no forks or plates required. Plus there are so many ways to make them: buy them, make them from a box or use one of my easy cupcake recipes.
Whenever I think about making a cake, I always like vanilla. Honestly, vanilla is my favorite flavor of anything: cookie, cake, even ice cream.
To make these easy Funfetti Cupcakes with sprinkles, I used my yellow cake recipe. It makes 24 cupcakes and tastes amazing with a simple vanilla buttercream. Add sprinkles as you see fit or use a cream cheese frosting instead!
This recipe can also make a 9×13-inch layer cake or two 8-inch or 9-inch rounds. Last year I combined this recipe with my red velvet cupcakes and made a Fireworks Cake which was a huge hit.
Making homemade cupcakes is EASIER than you think using this simple recipe.
I start my vanilla cupcakes with melted butter and use buttermilk to help with the leavening and flavor. Since the butter starts off melted you don’t even have to use a mixer (but I usually still do). The cupcake is moist and fluffy yet sturdy enough that the sprinkles won’t sink.
If you want to make Fireworks Funfetti Cupcakes with filling, I would consider filling them with whipped cream. You could even make them into Piñata Cupcakes!
While it would make a ton of cupcakes, you can even use mini cupcake pans for this recipe. (Note that you’ll end up with about 64 mini cupcakes, or three mini cupcakes to every one regular sized one.)
A sprinkle cupcake and filled with red, white and blue sprinkles is a 4th of July cupcake that looks like a fireworks explosion!
These easy cupcakes are moist and full of flavor and the kids love them because of the sprinkles!
Other Fireworks recipes for the 4th of July:
Find my favorite sprinkles in my Amazon Sprinkle Shop!
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Fireworks Funfetti Cupcakes Recipe
Ingredients
For the Cake:
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 1/2 cups all-purpose flour 310 g
- 1 cup unsalted butter, melted 227g
- 1 1/2 cups granulated sugar 297g
- 4 large eggs
- 1 tablespoon vanilla extract 15 ml
- 1 1/4 cups buttermilk 296 ml
- 1 cup sprinkles red, white and blue
For the frosting:
- 1 cup unsalted butter, softened 227g
- 4 cups powdered sugar 452g
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract 15 ml
- 2-3 tablespoons heavy whipping cream 30-45 ml
Instructions
For the cake:
- Preheat oven to 350°F. Prepare cupcake pans with liners.
- Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
- Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Stir in sprinkles.
- Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
- Bake Time: 24 cupcakes: 14-17 minutes // Two 8-inch or 9-inch round pans: 24-27 minutes // 9x13-inch pan: 30-40 minutes
For the frosting:
- Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
- Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
- Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
- Frost cupcakes as desired.
Recipe Notes
Recipe Nutrition
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Last Updated on May 13, 2020
Could I use milk instead of buttermilk?