Ingredients
Fourth of July Cupcakes
- 1 box white cake mix with pudding in the mix
- 3/4 cup vegetable oil
- 3/4 cup sour cream
- 1/2 warm water
- 3 egg lightly beaten
- 2 teaspoon vanilla extract
Buttercream Icing
- 1 cup unsalted butter (2 sticks), softened
- 3-4 cups powdered sugar Sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 4 tablespoons milk
- Food Coloring Gel - you will need red and blue
Instructions
Fourth of July Cupcakes
- Line your cupcake tins with cupcake liners.
- In a large bowl, mix together all ingredients with your mixer on medium speed for about 2 minutes or until well blended.
- Place batter evenly into the cupcake liners. I found just a little bit more than 2 tablespoons of batter works well.
- Bake at 350 degrees for 18-20 minutes.
Buttercream Icing
- Beat the butter for a few minutes using your mixer on medium speed.
- Add 3 cups of powdered sugar and mix on low speed until blended.
- Add the vanilla extract, salt, and 2 tablespoons of milk. Mix on medium speed for 3 minutes.
- If you need stiffer frosting, add the remaining sugar.
- If you need a thinner frosting, add the remaining milk.
- Split your frosting in thirds. Add red food coloring gel to one and blue to another one.
- Ice your cupcakes.
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 186mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg
Servings: 24 cupcakes
Calories: 293kcal