Easy Strawberry Patriotic Cupcakes
Looking for a fun and festive way to celebrate the 4th of July? Try our easy patriotic cupcakes with dried strawberries! These delightful treats are perfect for any Independence Day gathering. With a soft and fluffy vanilla cake base, topped with creamy buttercream frosting and sprinkles, they’re sure to impress your guests. Plus, they’re super easy to make and can be whipped up in no time. So why not add some extra sweetness to your 4th of July celebration with these delicious patriotic cupcakes? Try them out today!
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.
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Ingredients for your Patriotic Cupcakes
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
How to Make your Strawberry Cupcakes for your 4th of July Picnic
1. In a small bowl, combine flour, baking powder, and salt.
2. In a large bowl, mix together sugar and melted butter.
3. Add in eggs one at a time until well blended.
4. Alternate blending in flour mixture and milk to the butter, sugar, and eggs.
5. Mix just until combined.
6. Fold in freeze-dried strawberries.
7. Scoop cupcake batter into liners ¾ full.
8. Heat oven to 350°. Bake for 20 minutes or until toothpick or cake tester comes clean.
9. Cool on wire rack.
To Make the Buttercream Frosting
1. Sift confectioners sugar then mix with softened butter, milk, and vanilla until smooth and creamy.
2. Prepare your decorating tools. Use a wide tip for the white buttercream.
To frost the cupcakes.
1. 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.
2. Sprinkle with red, white, blue non-pareil candies.
More Recipe Ideas for your 4th July Celebrations
- 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
- Make some 4th of July Blondies for your dessert table.
- Don’t forget the kids these Independence Day Cookies are great for them to join you in baking as they will love them at your BBQ or Picnic.
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:
16Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 197mgCarbohydrates: 47gFiber: 1gSugar: 37gProtein: 3g