Perfect for your 4th of July, Labor Day, or Memorial Day festivities! These EASY NO-MIXER festive cupcakes topped with buttercream frosting are moist, springy, fluffy, and sure to be a crowd FAVORITE!
Prep Time15 minutesmins
Cook Time15 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr
Course: Cakes & Cupcakes
Cuisine: American
Keyword: 4th of July cupcakes, cupcake ideas for the 4th of July, cupcakes for memorial day, cupcakes for the 4th of July, July 4th cupcakes, patriotic cupcakes, red white and blue cupcakes, red white and blue desserts
Servings: 12
Calories: 871kcal
Author: Averie Sunshine
Ingredients
Cupcakes
1cupall-purpose flour
¾cupgranulated sugar
2teaspoonsbaking powder
¼teaspoonsaltor to taste
1large egg
½cupbuttermilk
⅓cupsour creamlite is okay (plain Greek yogurt may be substituted)
¼cupcanola or vegetable oil
2teaspoonsvanilla extract
½cupjimmies or flat sprinklesor to taste
Vanilla Buttercream Frosting
1cupunsalted buttersoftened
2tablespoonsmilkwhole or 2% preferred
2 to 3teaspoonsvanilla extractor to taste
⅛teaspoonsaltoptional and to taste (helps offset the sweetness)
In a large bowl, whisk together flour, granulated sugar, baking powder, salt; set aside.
In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth or your cupcakes will turn out tougher.
Turn the batter out into prepared pan and bake for about 18 to 20 (start checking at 16 minutes), or until the centers are set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow the cupcakes to cool for about 10 minutes or until they are cool enough to remove from the pan; set them aside. While cupcakes cool, make the frosting.
Vanilla Buttercream Frosting
To a large bowl, add the butter, milk, vanilla, optional salt, and beat together until smooth and fluffy, about 2 to 3 minutes.
Slowly add the confectioners’ sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
You can simply spoon the frosting onto the cupcakes but I prefer to pipe it on using a Wilton 1M star tip, coupler, and piping bag. Additionally, you can use store bought buttercream frosting in a tub if you don't want to make homemade frosting. You'll likely need two tubs.
*You can change the color of the sprinkles for various holidays and seasons.The obvious sprinkle choices include:
Red and green sprinkles for Christmas
Black and orange for Halloween
Red, orange, and yellow for the fall and Thanksgiving
Red, pink, and white for Valentine's
Pastels for Easter and Mother's Day
Royal blue or another bold choice for Father's Day
Storage: Cupcakes will keep airtight at room temperature for 4 to 5 days. I’m comfortable storing frosted cakes and cupcakes at room temp because the sugar helps preserve the frosting, but if you’re not, or it’s quite warm in your climate and the frosting could melt at room temp, store them in the fridge. Or, unfrosted cupcakes will in the freezer for 4 to 6 months.