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4th of July cupcakes with red and blue velvet swirls

fourth of july cupcakes with vanilla buttercream

These gorgeous 4th of July cupcakes are tender, moist, and full of cocoa-rich swirls. Marbled with red velvet and blue velvet swirls and topped with vanilla buttercream.

Ingredients

Scale

4th of July cupcakes

  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 tsp fine salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 8 tbsp unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 tbsp sour cream, room temperature
  • 2 tsp vanilla extract
  • 2/3 cup buttermilk plus 2 tbsp, divided, at room temperature
  • 3 tbsp cocoa powder

vanilla buttercream

  • 1 1/2 cups (350 g) salted butter, cubed and softened
  • 6 cups (700 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp boiling water

Instructions

4th of July cupcakes

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners and set aside.
  2. In a medium bowl, whisk to combine flour, salt, baking powder and baking soda. Set aside. 
  3. Use a stand mixer fitted with a paddle attachment, or a handheld mixer, to cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes. 

vanilla buttercream

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Keywords: 4th of July cupcakes