RED, WHITE & BLUE SWIRL CUPCAKES

I found these darling cupcake wrappers and flags at the Dollar Store and from that point I was on a mission to make some patriotic cupcakes! I didn’t want to use a ton of food coloring though because honestly, I don’t like the taste of it. So I improvised and came up with these beauties! The best part? They taste incredible- and they’re still super festive! I’ll show you how to make them- it’s so simple. Scroll down to see a quick video of the recipe as well!

Red, White & Blue Swirl Cupcakes - Butter With A Side of BreadRed, White & Blue Swirl  Patriotic Cupcakes

yields 24 cupcakes

  • 1 box Classic White cake mix, mixed per box instructions or you can use my tips to make a boxed mix taste better…which are below:
  • swap out the required oil with butter
  • swap out the required water with milk
  • add one extra egg
  • red & blue food coloring
  • festive sprinkles

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.

Once you have the white cake mix batter made, you’ll need to separate it so that you can create the red batter and blue batter. Pour about 1 cup of the plain batter into 2 small bowls (1 cup of batter for each bowl.)

I used about 1/8th teaspoon of coloring in each bowl, mixed to combine.

Scoop 1 heaping tablespoon of white batter into the bottom of each cupcake. Then scoop about 1 level tablespoon of red batter onto one side of each cupcake, followed by the same amount of the blue batter on the other side. Add 1 more level tablespoon of white batter to the top of each cupcake. (Cupcake liners are pretty much full at this point!) Take a toothpick and gently swirl the batter in each cupcake around a few times.

Bake according to package directions- mine baked for 18 minutes.

Cool completely and frost with my favorite frosting- recipe is included below…

Marshmallow Buttercream Frosting

  • 1 cup room temperature butter
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 TBSP milk

Cream the butter until it is light and fluffy. Add the marshmallow creme.

Whip for 2 minutes.

Add the powdered sugar and continue to beat for 2 minutes. Add vanilla extract and milk until it’s the texture that you want. If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.

Red, White & Blue Swirl Cupcakes - Butter With A Side of Bread

Red, White & Blue Swirl Cupcakes - Butter With A Side of Bread

Red, White & Blue Swirl Cupcakes - Butter With A Side of Bread

Red, White & Blue Swirl Cupcakes - Butter With A Side of Bread

Red, White & Blue Swirl Cupcakes - Butter With A Side of Bread

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RED, WHITE & BLUE SWIRL CUPCAKES
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 box Classic White cake mix, mixed per box instructions or you can use my tips to make a boxed mix taste better...which are-
  • swap out the required oil with butter
  • swap out the required water with milk
  • add one extra egg
  • red & blue food coloring
  • festive sprinkles
  • FROSTING:
  • 1 cup room temperature butter
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 TBSP milk
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
  2. Once you have the white cake mix batter made, you'll need to separate it so that you can create the red batter and blue batter. Pour about 1 cup of the plain batter into 2 small bowls (1 cup of batter for each bowl.)
  3. I used about ⅛th teaspoon of coloring in each bowl, mixed to combine.
  4. Scoop 1 heaping tablespoon of white batter into the bottom of each cupcake. Then scoop about 1 level tablespoon of red batter onto one side of each cupcake, followed by the same amount of the blue batter on the other side. Add 1 more level tablespoon of white batter to the top of each cupcake. (Cupcake liners are pretty much full at this point!) Take a toothpick and gently swirl the batter in each cupcake around a few times.
  5. Bake according to package directions- mine baked for 18 minutes.
  6. Cool completely and frost with my favorite frosting- recipe is included!
  7. FROSTING:
  8. Cream the butter until it is light and fluffy. Add the marshmallow creme.
  9. Whip for 2 minutes.
  10. Add the powdered sugar and continue to beat for 2 minutes. Add vanilla extract and milk until it’s the texture that you want. If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.

 

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