4.2 from 5 votes

4th of July Funfetti Cupcakes

These homemade 4th of July Funfetti Cupcakes may look fancy, but they're crazy easy to make and taste SO good!
Course Dessert
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 18
Calories 342kcal
Author Aubrey Cota



  • 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.


Calories: 342kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 94mg | Potassium: 65mg | Sugar: 37g | Vitamin A: 515IU | Calcium: 30mg | Iron: 0.6mg