4th of July Cupcakes
Celebrate Independence Day with these delightful 4th of July cupcakes! These airy red-colored muffins are topped with a revamped version of a delicious cream recipe from my granny and fresh blueberries, perfectly embodying the spirit of red, white, and blue.
Quick and easy to prepare, using vegetable oil instead of butter, they’re a festive treat for any patriotic occasion.
For more patriotic treats, visit our 4th of July category or check out our delicious no-bake 4th of July cheesecake!
🥘 Ingredients
Ingredients Muffin Sponge
- 1 Egg at room temperature, medium-sized, ideally free-ranged
- 5 tbsp Granulated sugar
- 6 tbsp Canola or sunflower oil
- 1-2 drops of Liquid red food coloring
- 4 tbsp Milk – You can opt to use lactose-free or non-dairy milk alternatives.
- ½ tbsp Baking powder – Check the expiration date if the dough does not rise properly!
- 6 tbsp Cake Flour
Ingredients Frosting
- 12 tbsp / 150 g Granulated sugar
- 3 cup / 21 oz / 600 g Crème fraîche
- 14 tbsp / 200 ml Heavy cream
🔪 Instructions
Step 1: Beat the room-temperature eggs with a mixer on maximum speed, gradually adding sugar until fluffy.
Step 2: Add oil, red food coloring, milk, baking powder, and flour to the fluffy egg mixture.
Step 3: Combine all ingredients until well mixed, then pour the batter into muffin cups, filling them 2/3 full.
Step 4: Place the filled muffin cups on a muffin rack or baking tray, then bake in a preheated oven at 190°C / 375°F for about 20 minutes.
Step 5: While the cupcakes cool, prepare the cream frosting.
Step 6: Beat creme fraiche, heavy cream, and granulated sugar until peaks form using a hand or stand mixer.
Step 7: Transfer the cream frosting into a pastry bag fitted with a star-shaped tip, and pipe it onto the cooled cupcakes.
Step 8: Garnish the frosted cupcakes with fresh blueberries.
👵🏻 Memory Lane
The cupcake topping recipe I’m sharing is a cherished family heirloom from my grandmother. Back then, she used curd cheese instead of crème fraîche.
She used this cream to fill her delightful homemade cream slices.
Reviving this delightful recipe has been a wonderful way to recall childhood memories.
🍽 Equipment
- Paper cupcake cups
- Cupcake/muffin rack
- Hand or stand mixer
- Mixing bowl
- Piping bag with a star tip
💭 Top tips
The cupcake batter is quite thin and easy to work with. I’ve found that using a large ice cream scoop is a game-changer for filling the muffin tins effortlessly. It’s like having a trusty baking buddy by your side! 🧁🍦
I attempted two additional batches using different blue food coloring, but unfortunately, due to the presence of egg in the batter, I couldn’t achieve a truly stunning blue hue. Instead, the color consistently turned green or turquoise. 🦖As a result, I opted to stick with a red sponge.
However, if you’re craving a stunning blue cake batter, consider choosing an Angel cake recipe, which consists solely of egg whites.
Other Recipes for You to Try
- 4th of July Tart
- No-bake Patriotic Cheesecake
- 4th of July Cake Pops {coming soon}
- Red White and Blue Cake {coming soon}
- Red White and Blue Whoopie Pies {coming soon}
- Bailey’s Salted Caramel Cupcakes
- Red Velvet Cupcakes
- Strawberry Ricotta Cupcakes
now available!
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Fruity Patriotic Cupcakes with Blueberries
Equipment
- Paper cupcake cups
- Cupcake/muffin rack
- Hand or stand mixer
Ingredients
Ingredients Red Velvet Sponge
- 1 Egg room temperature
- 5 tbsp Sugar
- 6 tbsp Canola or sunflower oil
- 1 tbsp Liquid red food coloring
- 4 tbsp Milk
- ½ tbsp Baking powder
- 6 tbsp Cake flour
Ingredients Frosting
- 12 tbsp Granulated sugar
- 3 cups Crème Fraîche
- 14 tbsp Heavy whipping cream
Topping
- Fresh blueberries 12-18 blueberries in total
Instructions
- Whip 1 Egg with a mixer at high speed, gradually adding 5 tbsp Sugar until light and fluffy.1 Egg, 5 tbsp Sugar
- Integrate 6 tbsp Canola or sunflower oil, 1 tbsp Liquid red food coloring, 4 tbsp Milk, ½ tbsp Baking powder, and 6 tbsp Cake flour into the airy egg mixture.6 tbsp Canola or sunflower oil, 1 tbsp Liquid red food coloring, 4 tbsp Milk, ½ tbsp Baking powder, 6 tbsp Cake flour
- Distribute the batter evenly into muffin cups, filling them approximately two-thirds full.
- Place the filled muffin cups on a muffin rack or baking tray, then bake in a preheated oven at 190°C / 375°F for roughly 20 minutes.
- While the cupcakes are cooling down, start with the creamy topping.
- Using a hand or stand mixer, whip 3 cups Crème Fraîche, 14 tbsp Heavy whipping cream, and 12 tbsp Granulated sugar until stiff peaks form.12 tbsp Granulated sugar, 3 cups Crème Fraîche, 14 tbsp Heavy whipping cream
- Meanwhile, beat 3 cups Crème Fraîche until fluffy, then add 14 tbsp Heavy whipping cream and mix well. Finally, add the lukewarm white chocolate and stir in.
- Fill a pastry bag, fitted with a star-shaped tip, with the creamy frosting, and gently pipe it onto the cooled cupcakes.
- Place 2-3 Fresh blueberries on top of each cupcake.Fresh blueberries
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
I love these! The cake is so moist and the creme fraiche frosting is not too sweet.
Thank you, Krystle!
My family loved this!
Thank you, Amy!
Thank you for sharing this recipe. I couldn’t wait until 4th of July to give it a try. I used natural food coloring and avocado oil for swaps and it was perfect
Those are awesome alternatives! Thank you, Natalie!