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Fireworks Cupcakes

Fireworks cupcakes are easy patriotic red, white, and blue vanilla cupcakes topped with tall swirled buttercream peaks and star sprinkles. Finish with sparkler picks for a firework-burst look that’s perfect for 4th of July cupcakes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes (baked from cake mix)
  • 1 white or vanilla cake mix Use 1 box and follow the box ingredients and directions for cupcakes.
Buttercream
  • 1 cup unsalted butter Soften at room temperature.
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
  • 4 tbsp heavy cream Add 3–4 tbsp as needed for a pipeable consistency.
  • 0.5 red and blue gel food coloring Divide buttercream into three portions: one white, one red, one blue.
  • 1 red, white, and blue star sprinkles
  • 1 sparkler picks or flag picks For decoration; insert into the center after frosting and sprinkles.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake cupcakes
  1. Bake cupcakes according to package directions in lined muffin tins, then cool completely on a wire rack.
Make buttercream
  1. Beat softened unsalted butter until fluffy, then gradually add powdered sugar, vanilla extract, and heavy cream and beat on high for 3 minutes until very light and fluffy.
Color the frosting
  1. Divide buttercream into three portions, leaving one white, coloring one red, and coloring one blue with gel food coloring.
Tri-color swirl frosting
  1. Load a piping bag fitted with a large star tip with all three colors side by side for a tri-color swirl.
Pipe tall peaks
  1. Pipe a tall swirled peak of frosting onto each cooled cupcake.
Decorate and finish
  1. Shower each cupcake with red, white, and blue star sprinkles, then insert a sparkler pick into the center and serve.

Notes

Pro tip: If the buttercream feels too thick to pipe, add heavy cream 1 tsp at a time; if it’s too soft, add powdered sugar 1–2 tbsp at a time. Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months and thaw before making fresh buttercream. For a lighter option, use less heavy cream (start at 3 tbsp) to keep the frosting firm for the tall swirls, while still maintaining the peak shape.