4th of July Sparkler Cupcakes
Don't miss out on these 4th of July Sparkler Cupcakes! They're delicious fun for your next patriotic party!
Servings 12
Calories 552kcal
Equipment
Ingredients
- 1⅔ cup all-purpose flour
- 1 cup granulated sugar
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ¾ cup unsalted butter softened
- 3 egg whites room temperature
- 1 tbsp vanilla extract
- ½ cup sour cream
- ½ cup whole milk
Frosting:
- 1 lb confectioners sugar
- 1 cup unsalted butter 2 sticks, room temperature
- 2 tbsp heavy whipping cream
- 1 drop blue food gel
- Sparkler toppers
Instructions
- Preheat the oven to 350 degrees. Add cupcake liners to the cupcake pan. Doube the liners. Sift the sugar, flour ,salt, baking soda, and baking powder into a mixing bowl. Whisk.
- Separate the eggs. Grab another bowl and whisk the wet ingredients until they are combined. (the batter will be lumpy at this point)
- Add the wet ingredients to the dry ingredients. Mix until they are combined. Put the batter into the cupcake liners about 2/3 full.
- Put the cupcake pan in the oven and bake for 22 minutes or until an inserted toothpick comes out clean.
- Using a mixer with a paddle attachment, whip the butter and salt for one minute.
- Stir in the confectioner's sugar in batches. Beat on low after each batch. Don't forget to scrape down the sides of the bowl.
- Add 1 tablespoon of the heavy whipping cream while you are mixing on low. Beat until you have a fluffy consistency. Add the blue gel and mix.
- Put the frosting into a piping bag with a rose tip. Pipe roses all along the cupcake edge and in the center. Put the sparkler in the middle.
Nutrition
Serving: 1g | Calories: 552kcal | Carbohydrates: 69g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 96mg | Potassium: 71mg | Fiber: 0.5g | Sugar: 55g | Vitamin A: 940IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
