Red White and Blue Patriotic Cupcakes
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4.8 from 5 votes

Red White and Blue Patriotic Cupcakes

Red White and Blue Patriotic Cupcakes are the perfect Fourth of July Cupcakes to show off your American pride. Red, white and blue layered cupcakes topped with homemade buttercream frosting, these Red White and Blue Patriotic Cupcakes will be the star of every Fourth of July dessert table. | A Wicked Whisk |
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Servings: 24 ea
Calories: 324.6kcal
Author: Heather - A Wicked Whisk


Red White and Blue Cupcakes

  • 1 White Cake boxed mix
  • Eggs Whites as called for + one
  • Butter twice as much oil as called for
  • Whole Milk substitute for the amount of water called for
  • Food coloring gel red and blue
  • Non-stick spray or paper liners

Buttercream Frosting

  • 2 sticks butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 cups confectioners’ sugar sifted
  • 1 - 2 tablespoon whole milk


  • Start by preheating your oven to 350 degrees or whatever the boxed cake mix calls for.
  • Combine your batter as instructed but add in one extra egg white, substitute the water for milk and use melted butter in place of the oil and double the amount of oil called for.
  • Separate your batter evenly into three different bowls.
  • Add in the blue food coloring to one bowl and the red into another. The third bowl leave as is (go heavy with the food coloring, the color lightens as it cooks).
  • Using a Tablespoon, spoon one tablespoon of blue batter into the cupcake tins which have either been coated in non-stick spray or filled with cupcake liners. Spoon gently to make an even layer. Follow with same procedure with the white batter and then with the red.
  • Fill the tins 2/3 of the way full.
  • Bake as the box instructs and when done, remove from the oven and let sit 2 minutes before removing the cupcakes to a cooking rack.
  • Let cupcakes cool completely before frosting.
  • Once your cupcakes are cool, make your frosting. In a large bowl and using an electric mixer, whip your butter until creamy.
  • Add in your powdered sugar, vanilla, cream and salt.
  • Mix to combine.
  • Spoon your frosting into a piping bag or a storage bag with the corner snipped off and frost your cupcakes.


Serving: 24ea | Calories: 324.6kcal | Carbohydrates: 47g | Protein: 2.2g | Fat: 14.7g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4.5g | Cholesterol: 37.6mg | Sodium: 160.4mg | Potassium: 65.5mg | Fiber: 0.2g | Sugar: 30.6g | Vitamin A: 505IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 0.3mg