Star Spangled Cupcakes
These delicious, easy-to-bake cupcakes from Campbell's Kitchen can be decorated any way you like. Make them red, white, and blue with berries, as shown here, or frost them with tinted icing. Star Spangled Cupcakes are the perfect addition to your Fourth of July dessert table! Be sure to grab one of these patriotic desserts before the party starts because they're sure to disappear quickly!
There are more fun and easy holiday recipes like this one on our Campbell's Kitchen recipe collection page. Check it out!
Preparation Time15 min
Chilling Time20 min
Cooking Time20 min
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 container (12 ounces) white frosting
- Fresh blueberries
- Fresh raspberries
Preheat the oven to 350 degrees F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.
Stir the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and fluffy. Beat in the eggs and vanilla extract.
Reduce the speed to low. Add the flour mixture in three parts, alternating with the buttermilk, and beat just until combined. Spoon the batter into the muffin-pan cups.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely on wire racks.
Frost the cupcakes with the frosting and decorate with the berries.
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