Well hi friends! Before we get into all this cupcake business, I first need you all to go ‘like’ my Chicken Pad Thai photo on the Around the World in 80 Plates page. You see, I’m trying to get the most likes on my photo so I can beat a bunch of other bloggers and prove to them that my readers are the best ever! I’ve won the last few weekly contests, but I need to win one more to clench victory! Please oh please if you have a minute, go click the like button. THANK YOU!
Happy 4th of July!
Oh. It’s not today? Are you sure?
Ok good cause I was just kidding….and I just happened to make Red, White and Blue Cupcakes for the fun of it. Riiiiiiiiiiight.
You guys, these are the bomb dot com. My go-to vanilla cupcake recipe pimped out with food coloring, killer cream cheese frosting and sprinkles! Nothing says summer holiday quite like sugar on sugar on sugar. Basically, every kids’ dream come true.
I brought these to a BBQ a few nights ago and people ended up fighting over them. Like mother against daughter “give me a bite of your cupcake!!” I think they were surprised that a plain old vanilla cupcake could taste that awesome. Moist, sweet and tender cake with a tangy, perfectly sweet and creamy frosting. Simplicity at it’s best. AND, you probably have all the ingredients on hand 🙂 Cha-ching! Money in the bank. Just be sure to NOT over-bake the cupcakes and to use Philly cream cheese. Those are my tips.
Here’s how you make them:
This is a fun blue and white one that was just as tasty! All my Canadian friends could do red and white for Canada Day too! OR, you could pick out some favorite colors and turn these into birthday cupcakes. And, come to think of it, this is almost THE recipe my sister uses for the wedding cakes she makes. Yes, my sister is super cool cause she makes wedding cakes. And since she’s not here to accept all that praise you want to give her, I’ll take it on her behalf. Thank you for your cooperation.
ANYWAYS, enjoy your weekend! Hopefully these will be in your near future! Here’s the printable:
cake recipe adapted from Betty Crocker
Layered Red, White & Blue Vanilla Cupcakes with Fool-Proof Cream Cheese Frosting
Yield 18 cupcakes
- for the cupcakes-
- 4 large egg whites
- 1/2 cup softened butter
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla
- 2 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- red & blue food coloring
- for the frosting-
- 1-8 oz. package Philadelphia Cream Cheese, at room temperature
- 1/2 cup softened salted butter
- 2 1/3 cups powdered sugar
- 1 teaspoon vanilla
- Sprinkles, optional
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
- In a large bowl, beat egg whites until stiff peaks form. Set aside.
- In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla. In a small bowl, combine the dry ingredients. Alternate stirring in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing. Fold in whipped egg whites. Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one. Alternating between the white, red and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake 15-20 minutes or until a toothpick comes out clean after inserted. Set aside to cool.
- For the frosting, beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat 3 minutes until frosting lightens in color and thickens slightly. Frost cooled cupcakes and top with sprinkles.