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I basically turned my Yellow Cupcake Recipe into this fabulous Fireworks Funfetti Cupcakes! It’s an explosion of red, white, and blue colors and is so cute and patriotic for the 4th of July!
Fireworks Funfetti Cupcakes
This 4th of July is full of patriotic fireworks and these funfetti cupcakes! These homemade Funfetti cupcakes are so cute with matching cupcake liners.
Although I’m making these funfetti cupcakes for the Fourth of July, you can really have them whenever. It’s such a versatile cupcake recipe. Just switch out the cupcake liners, sprinkle colors, or color-dye your frosting to fit any occasion. Easy!
These homemade funfetti cupcakes have a fantastic vanilla buttercream frosting, you’ll find yourself reaching for more just for the frosting. These are my holiday go-to recipe – so easy and festive. Just what I need for any celebration!
Ingredients Needed
- Flour: I carefully measured the all-purpose flour
- Butter: unsalted butter is best when baking – I melt my butter to keep the cupcakes moist.
- Sugar: granulated sugar is perfect in yellow cupcakes.
- Eggs: large eggs at room temperature to help add more fluff to the cupcakes
- Buttermilk: I love the extra flavor and moisture buttermilk gives to cupcakes, but you can easily swap milk or nondairy milk.
- Sprinkles: I’m using patriotic sprinkles of red, white, and blue!
- Powdered sugar: a must-have ingredient to make any frosting’s texture perfect
- Heavy whipping cream: my secret frosting ingredient for fluffy frosting!
How to make Funfetti Cupcakes for the 4th
- Preheat oven to 350°F. Prepare cupcake pans with liners. Whisk salt, baking powder, and flour in a medium-sized bowl. Set aside.
- 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. I always scrape the sides of the bowl to get every ounce of ingredient in my batter. We’re not wasting anything in this cupcake recipe!
- Stir in your patriotic sprinkles. So fun seeing all the colors come together! Pour cupcake batter into prepared pans and bake as directed. I baked my cupcakes for 14-17 minutes.
- Cool completely at room temperature. Then remove from cupcake pans to then frost.
- Mix frosting ingredients and frost cupcakes as desired – top with more sprinkles!
Expert Tips
- This recipe is also delicious with cream cheese frosting or chocolate buttercream.
- Cupcakes are done baking when a toothpick comes out clean from the center of the cupcake.
- For best results, use jimmies for sprinkles – a good quality brand, not cheap sprinkles.
- If you’re using a hand mixer to make your frosting, be sure to use a very large bowl to avoid wearing the powdered sugar.
FAQs
A good trick to tell if your cupcakes are done baking is to gently poke the top with a spoon and check if it leaves a dent. If it leaves a dent, then it needs more time. If it bounces back up, then it’s ready.
I always use jimmie sprinkles because they do a great job at mixing in the batter without bleeding too much color.
Yes. Store your Funfetti cupcakes in an airtight container.
Fireworks Funfetti Cupcakes Recipe
Ingredients
For the Cake:
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 ½ cups all-purpose flour 310 g
- 1 cup unsalted butter, melted 227g
- 1 ½ cups granulated sugar 297g
- 4 large eggs
- 1 tablespoon vanilla extract 15 ml
- 1 ¼ 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
- ½ 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 // 9×13-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
Other Patriotic Recipes
Last Updated on June 22, 2023
Hi Dorothy-
How far ahead can I make these? Would they freeze ok (pre-frosting)?
Yes they totally will freeze great! Assembled, they’ll last 3 days in the refrigerator or you can freeze them a month or two out.
Fantastic cupcake recipe. Your stuff is always great!
Thank you!
Could I use milk instead of buttermilk?
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