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Perfect Star-Spangled Cupcakes Recipe with Easy Buttercream Frosting Tutorial

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These moist vanilla cupcakes topped with smooth buttercream frosting are perfect for patriotic celebrations and family gatherings. Easy to make with simple ingredients, they bring nostalgic comfort and festive fun.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Baking powder – 1 ½ teaspoons (6g)
  • Salt – ¼ teaspoon (1.5g)
  • Unsalted butter – ½ cup (115g), softened
  • Granulated sugar – 1 cup (200g)
  • Large eggs – 2, room temperature
  • Pure vanilla extract – 2 teaspoons
  • Whole milk – ½ cup (120ml), room temperature
  • Unsalted butter – 1 cup (230g), softened (for frosting)
  • Powdered sugar – 4 cups (480g), sifted
  • Pure vanilla extract – 1 teaspoon (for frosting)
  • Heavy cream or whole milk – 2 tablespoons (30ml)
  • Pinch of salt (for frosting)
  • Food coloring (red, white, and blue gel colors) – optional

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer on medium speed, cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Spoon batter evenly into liners, filling each about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should bounce back lightly to the touch.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, one cup at a time, mixing on low speed.
  11. Add vanilla extract, salt, and heavy cream. Beat on medium-high speed for 3 minutes until fluffy. Adjust consistency with more cream or sugar as needed.
  12. Divide frosting into three bowls; tint one red, one blue, and leave one white.
  13. Pipe or spread frosting onto cooled cupcakes in star-spangled patterns.

Notes

Use room temperature ingredients for even mixing. Do not overmix batter to keep cupcakes light and fluffy. Frost cupcakes only when completely cool to prevent melting. For gluten-free, substitute almond flour and adjust baking time. For dairy-free, use coconut oil and coconut milk. Rotate pan halfway through baking if oven has hotspots.

Nutrition

Keywords: cupcakes, vanilla cupcakes, buttercream frosting, patriotic cupcakes, star-spangled cupcakes, easy cupcakes, holiday dessert, Fourth of July dessert

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