Description
4th of July Cupcakes are a festive dessert featuring a fudgy brownie base, swirled red, white, and blue frosting, and patriotic sprinkles. Quick, colorful, and crowd-pleasing—perfect for your Independence Day celebration!
Ingredients
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1 box brownie cupcake mix (any brand)
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1 large egg
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¼ cup vegetable oil
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Water (per package directions)
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1 cup white buttercream-style frosting
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Blue food coloring
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⅓ cup red, white, and blue sprinkles
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners.
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In a mixing bowl, combine brownie mix, egg, vegetable oil, and water as directed on the box. Stir until smooth.
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Divide batter among cupcake liners, filling each about ½ to ⅔ full.
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Bake for 18–20 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in pan briefly, then transfer to a wire rack.
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Divide frosting into two bowls. Tint one bowl with blue food coloring. Microwave both bowls for 10 seconds to soften.
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Pipe frosting in rosettes using separate piping bags or swirl both colors in one.
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Sprinkle cupcakes with patriotic sprinkles immediately and serve!
Notes
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Avoid overfilling liners to prevent overflow—stick to ½ to ⅔ full.
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If cupcakes dome too high, trim tops for a flat frosting surface.
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A zip-top bag can be used for piping if a piping bag isn’t available.
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For best texture, soften frosting slightly in the microwave before piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 26 g
- Carbohydrates: 38 g
- Protein: 3 g