4th of July Cupcakes
Say, "Happy Fourth!" with these Red, White and Blue Cupcakes. These are moist, sweet cupcakes topped with a tangy, creamy frosting.
Servings 18 cupcakes
Calories 319kcal
Ingredients
for the cupcakes-
- 4 large egg whites
- 1/2 cup butter softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- food coloring red and blue
for the frosting-
- 8 oz cream cheese at room temperature (Philadelphia brand is preferred)
- 1/2 cup salted butter softened
- 2 1/3 cups powdered sugar
- 1 teaspoon vanilla
- sprinkles optional
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- In a large bowl, beat egg whites until stiff peaks form. Set aside.
- In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla.
- In a small bowl, combine the dry ingredients. Alternate stirring in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing.
- Fold in whipped egg whites.
- Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one.
- Alternating between the white, red, and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake 15-20 minutes or until a toothpick comes out clean after being inserted. Set aside to cool.
- For the frosting, beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat for 3 minutes until the frosting lightens in color and thickens slightly.
- Frost cooled cupcakes and top with sprinkles.
Nutrition
Calories: 319kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 214mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 506IU | Calcium: 57mg | Iron: 1mg