Easy Strawberry Patriotic Cupcakes
These delicious patriotic cupcakes are full of summer flavours and easy to make. Just a little bit of sprinkles and stick in a flag and you have some patriotic cupcakes perfect for July 4th this year. So here we go our freeze-dried strawberry cupcakes decorated for Independence Day.
4th July Easy Cupcakes
I love cupcakes to eat, and don’t mind baking them either, but decorating them is another matter. Simple and easy is the way I go and these patriotic cupcakes are very easy to decorate which makes them ideal for us busy moms.
It’s frosted with a simple vanilla buttercream (which you could color if you wanted to!) and then lots of sprinkles added which makes it possible for those little hands to help as well.
Because it’s frosted and then candies added on top it also makes it easy to hide bad frosting and where you are distracted too which is very handy when you have kids running around.
Strawberry Patriotic Cupcakes
Easy to make freeze-dried strawberry cupcakes with a vanilla buttercream frosting and decorated for 4th July.
Ingredients
Cupcakes
- • 1 ½ cups all purpose flour
- • 1 tsp baking powder
- • ½ tsp salt
- • 1 stick butter, melted
- • 1 ¼ cup sugar
- • ½ tbsp vanilla
- • ½ cup whole milk
- • 3 eggs
- • 1 cup freeze dried strawberries, crushed
Vanilla Butter Cream Frosting:
- • 3 cups sifted confectioners sugar
- • 1/3 cup butter, softened
- • 2 tbsp milk
- • 1 ½ tsp vanilla
- • Red, white, blue non-pareil candies
- • Red and blue food coloring if desired
Instructions
To Make the Freeze-Dried Strawberry Cupcakes
- In a small bowl, combine flour, baking powder, and salt.
- In a large bowl, mix together sugar and melted butter.
- Add in eggs one at a time until well blended.
- Alternate blending in flour mixture and milk to the butter, sugar, and eggs.
- Mix just until combined.
- Fold in freeze dried strawberries.
- Scoop cupcake batter into liners ¾ full.
- Heat oven to 350°. Bake for 20 minutes or until toothpick or cake tester comes clean.
- Cool on wire rack.
To Make the Frosting
- Sift confectioners sugar then mix with softened butter, milk, and vanilla until smooth and creamy.
- Prepare your decorating tools. Use a wide tip for the white buttercream.
To frost the cupcakes.
- Start on the outer edge and squeeze the white buttercream onto the cupcake going in a circular motion all the way around to the middle, overlapping each layer slightly.
- Sprinkle with red, white, blue non-pareil candies.
- Enjoy!
Notes
Store these in a covered container
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 197mgCarbohydrates: 47gFiber: 1gSugar: 37gProtein: 3g
More Ideas for 4th July
- Grilled Corn on the Cob Salad ideal for pot luck and sharing with family and friends
- Brownie Waffle Ice Cream Sandwiches make-ahead freeze and enjoy
- Homemade Burger Buns in the Bread Machine to go with your favourite family burger recipe
