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4th of July Cupcakes

Festive 4th of July Cupcakes to Delight Your Celebrations

Celebrate with these delightful 4th of July Cupcakes that combine festive colors and flavors, perfect for Independence Day gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Box Cake Mix Use any flavor you love.
  • 1 large Egg Can substitute with flaxseed meal or egg replacer.
  • 1/3 cup Vegetable Oil Melted coconut oil or unsweetened applesauce can be used.
For the Decoration
  • 2 cups White Buttercream Icing Store-bought or homemade.
  • 1 tbsp Blue Food Coloring Natural food coloring as a healthier option.
  • 1 cup Red, White, and Blue Sprinkles Can use seasonal sprinkles for any occasion.

Equipment

  • oven
  • Cupcake tin
  • mixing bowl
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
  2. In a large bowl, combine cake mix, egg, vegetable oil, and water as per package instructions. Mix until smooth.
  3. Fill each liner two-thirds full with batter and bake for 18-20 minutes until a toothpick comes out clean.
  4. Cool the cupcakes for about 5-10 minutes before transferring to a wire rack to cool completely.
  5. Divide the buttercream icing and add blue food coloring to one bowl, mixing to your desired color.
  6. Frost cooled cupcakes with buttercream, creating rosettes, and decorate with blue icing and sprinkles.
  7. Serve your festive cupcakes and enjoy the celebration!

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 50mgSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for up to 3 months for longer storage.

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