Jump to Recipe

These fun Red Velvet 4th of July Firework Cupcakes are perfectly festive for your holiday weekend grilling and cookouts. Simple red velvet cupcakes are adorned with patriotic red, white and blue frosting to emulate fireworks.

Firework red white and blue frosting on a red velvet cupcake

Perfectly patriotic cupcakes are an easy star of your Independence Day table. For instance, if you’re looking for grilling ideas, don’t forget to check out my 4th of July Grilling Ideas page. There’s everything from appetizers, meats, seafood, ,veggies, drinks and desserts.

Firework frosting

A number 233 piping tip is required to get the firework effect. In addition to fireworks, it’s often seen used for grass (like my Halloween brownie graveyard). You need to purchase 3 along with 3 bags, as you will need to have 3 different piping bags filled with the red, white and blue frosting.

An overhead of a cupcake on a white round plate with red white and blue frosting

The piping starts on the outside of the cupcake with the blue. Then a circle of the white frosting, then finish off in the center with the red frosting. To get the ‘stringy’ look of the firework frosting, pipe slowly and drag the frosting to create the look. You can see it detailed in the video.

A cupcake with blue and white frosting

The best cupcakes for Red Velvet 4th July Firework Cupcakes

The cupcakes don’t have to be red velvet, I just think the red looks festive through the muffin cups, plus everyone loves red velvet. You can make plain or chocolate. Also, if you don’t want to make your cupcakes from scratch, use a box mix. It’s all about the fun frosting!

A red velvet cupcake cut in half
Yield: 12

Red Velvet Patriotic Firework Cupcakes

Red white and blue stringed frosting to emulate fireworks

Red velvet cupcakes adorned with red, white and blue frosting to emulate fireworks.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 cup (150 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • ½ cup (113 grams) unsalted butter, softened at room temperature
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (118 ml) buttermilk
  • 1 teaspoon vanilla extract
  • Red food coloring, liquid or gel
  • 32 ounces white frosting
  • Red and blue food coloring, liquid or gel

Instructions

  1. Preheat oven to 350°F/177°C.
  2. Line a 12-count muffin pan with cupcake liners, set aside.
  3. To a large mixing bowl, sift the flour, baking powder, baking soda, salt and cocoa powder. In a separate bowl, cream the butter and sugar using a hand mixer or stand mixer until light and fluffy. With the mixer on low, add the eggs, once at a time until well incorporated. Add the buttermilk and vanilla, whisk just until mixed. Add half of the flour mixture to the wet ingredients, mix well. Add the other ½ of the flour mix only until the dry is well incorporated into the wet. Add red food coloring until you reach the color you like, mix until well incorporated.
  4. Fill each cupcake liner 2/3 full with the cupcake mix. Bake for 20 minutes or until risen and a toothpick when inserted, comes out clean.
  5. Remove from the oven and cool in the muffin pan for 5 minutes, then transfer the cupcakes to a cooling rack to completely cool.
  6. Divide the frosting between 3 different bowls. Add red food coloring to one and blue food coloring to another, mix well, leaving one white.
  7. Add the piping tip to 3 different piping bags and fill each with the frostings. Starting at the outer edge of the cupcakes, working in a circle using the blue frosting. Then the white and finish in the center with the red.

Nutrition Information

Yield

12

Serving Size

1 cupcake
Amount Per Serving Calories 460Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 52mgSodium 288mgCarbohydrates 65gFiber 0gSugar 53gProtein 4g
© Janette
Cuisine: American / Category: Dessert