Ingredients
Scale
- 1½ cups all-purpose flour (190g)
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened (115g)
- ¾ cup granulated sugar (150g)
- 2 large eggs
- ½ cup milk (120ml)
- 1 tsp vanilla extract
- Red food coloring
- Blue food coloring
- Whipped cream, for topping
- Red, white, and blue sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Add the dry ingredients alternately with the milk, mixing just until combined.
- Divide the batter evenly into three bowls. Color one bowl red, one blue, and leave one plain.
- Spoon blue batter into each liner, followed by white batter, then red batter. Do not stir.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely.
- Top with whipped cream and patriotic sprinkles just before serving.
Notes
- Allow cupcakes to cool completely before decorating.
- Gel food coloring produces the brightest colors.
- Substitute whipped cream with your favorite frosting if desired.
- Store cupcakes covered in the refrigerator if topped with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg