Patriotic Tie Dye Cupcakes
Patriotic cupcakes with soft red white and blue layers, whipped cream topping, and festive sprinkles. A fun Fourth of July dessert for cookouts and summer parties.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- red food coloring
- blue food coloring
- Whipped cream, for topping
- red white and blue sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- In another bowl, beat the butter and sugar until fluffy. Mix in the eggs and vanilla.
- Add the dry ingredients and milk gradually until the batter is smooth.
- Divide the batter into three bowls. Leave one plain, color one red, and color one blue.
- Layer the blue batter into the cupcake liners first, then the plain batter, followed by the red batter on top. Do not mix the layers.
- Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before topping with whipped cream and sprinkles.
Notes
- Gel food coloring gives brighter layers.
- Do not swirl the batter layers together.
- A white box cake mix can be used instead of homemade cake batter.
- Store unfrosted cupcakes in an airtight container for up to 3 days.
- Freeze unfrosted cupcakes for up to 2 months.
- Add whipped cream topping right before serving.
Nutrition
Serving: 1cupcakeCalories: 191kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 177mgPotassium: 45mgFiber: 0.4gSugar: 13gVitamin A: 293IUCalcium: 51mgIron: 1mg
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