These homemade 4th of July Funfetti Cupcakes may look fancy, but they’re crazy easy to make and taste SO good!
This post is part of my partnership with Kroger but all the opinions are, as always, mine!
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Fourth of July is one of my favorite summer holidays. Each year we invite our friends and family over for a fun backyard cookout with lots of delicious food. I hang my favorite patriotic wreath on the front door to welcome everyone, get the giant bubble gear ready for the kids, and make everyone their own bag of sparklers with this fun printable for after dinner. We always have a great time celebrating America’s birthday and my father & brother’s military service.
4TH OF JULY FUNFETTI CUPCAKES
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These funfetti cupcakes are a great way to add some red, white & blue to your 4th of July spread. They start with a basic vanilla cake recipe, get a burst of color from some sprinkles, and are topped with yummy buttercream frosting and more sprinkles. I had to practically fight off my family to save the cupcakes for our party once they were finished. My boys took one bite and raved about them. My husband even had a second cupcake right after finishing his first. That’s a total win for me.
One of my favorite things about these cupcakes is you could customize them for any holiday with the right cupcakes liners and jimmies sprinkles. Red & green for Christmas. Pink & red for Valentine’s day. The possibilities are endless! Just be sure to start with quality ingredients like the ones you can find at your local Kroger and you’ll have a classic cupcake no one can resist!
I made a frosting swirl on top of my cupcakes, but you can frost them however you like. To help the sprinkles stick, I usually dip the tops of the cupcakes into a bowl filled with sprinkles. Now, the frosting does get smooshed a little but don’t’ fret. They will still taste amazing! You can also use nonpareils sprinkles for this recipe if you can’t find jimmies sprinkles. The nonpareils do tend to bleed into the batter, so you want to stir as little as possible, but they also stick to the frosting a little better. You do whatever works for you. Cupcakes are little rays of sunshine, not a stress test.
Want more 4th of July dessert recipes?
- No-Bake Red, White & Blue Cake
- Stars & Stripes Rice Krispies Treats
- Summer Berry Pie
- Red, White, and Blue Cheesecake Poke Cake
- Red, White & Blue Berry Frozen Dessert
- Berries & Cream Angel Food Cake Trifle
- More dessert recipes…
4th of July Funfetti Cupcakes
- Festive cupcake liners
- 1 1/2 cups Kroger all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick Kroger unsalted butter, softened
- 1 cup Kroger granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup Fry's whole milk
- 1/2 cup red white & blue jimmies sprinkles
- 1 cup 2 sticks Kroger unsalted butter, softened
- 4 cups Kroger powdered sugar
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 2 to 4 tablespoons Fry's whole milk
- Red white & blue jimmies sprinkles
Preheat your oven to 350 degrees F. Place 18 cupcake liners in muffin tin cups. Set aside.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
Add the butter and sugar to a large mixing bowl (or stand mixer bowl) and beat until smooth and fluffy, 1-2 minutes.
Add in the vanilla and eggs. Mix until evenly combined.
Add half the flour mixture to the butter mixture, and beat together. Pour in the milk and mix until combined. Add the remaining flour mixture and beat until smooth.
Pour in the sprinkles and mix by hand with a wooden spoon or sturdy rubber spatula.
Portion the batter into the prepared muffin tin cups, filling each cup 2/3 of the way full. (I like to use a small cookie scoop for this.) Tap the muffin tin on the counter to help the batter form into the cups.
Bake for 13 to 17 minutes or until a toothpick inserted in the center comes out clean.
Carefully remove the cupcakes from the oven. Transfer to a wire rack and allow to cool completely.
Once the cupcakes have cooled, Place the butter in a large mixing bowl. Beat the butter until fluffy, about 1 minute.
Add 1 cup of powdered sugar to the butter. Mix until just combined. Add another cup of powdered sugar to the butter, and mix again. Repeat with the remaining powdered sugar.
Add the salt, vanilla, and milk to the butter mixture, and mix until smooth and evenly combined.
Place a piping tip and coupler on an icing bag. Fill the bag 3/4 full with frosting. Pipe the frosting onto the cupcakes.
Top the cupcakes with more red, white & blue sprinkles. (I like to gently dip the tops of the cupcakes in the sprinkles to help them really stick.) Refrigerate until ready to serve.
If your frosting is a little on the soft side (which is common during the summer months) you can refrigerate it for 30 minutes before icing the cupcakes.
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