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4th of July Mini Cupcakes

Mini Vanilla Cupcakes all dressed up for the 4th of July! This from-scratch vanilla cupcake recipe is a winner and so easy to make! Decorate with sprinkles and jimmies in colors of your choosing to customize this recipe for different holidays and occasions.
Course Dessert
Cuisine American
Keyword 4th of July, mini cupcakes, vanilla cupcakes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings 48 servings
Calories 157kcal
Author Trish - Mom On Timeout

Ingredients

Very Vanilla Cake

  • 3/4 cup unsalted butter room temperature OR butter flavored shortening
  • 1 3/4 cup granulated sugar
  • 2 teaspoon vanilla extract OR vanilla bean paste can use clear vanilla for a very white cake
  • 5 egg whites room temperature
  • 2 3/4 cup cake flour HOW TO SUBSTITUTE ALL PURPOSE FLOUR FOR CAKE FLOUR
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup red and blue jimmies sprinkles or other sprinkles

Vanilla Frosting

  • 1 cups softened salted butter OR butter flavored shortening
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

  • Preheat oven to 350F. Line mini cupcake pan with liners. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy, about 4 minutes.
  • Mix in vanilla extract (or vanilla bean paste) until combined.
  • Add 3 egg whites and beat on medium speed until thoroughly combined, about 30 seconds.
  • Add in remaining 2 egg whites and beat for another 30 seconds or until combined.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • Add half of the flour mixture to the wet mixture and mix until combined, scraping down sides of the bowl as necessary.
  • Add milk and mix until combined.
  • Add remaining flour mixture and mix until combined, scraping down sides of the bowl as necessary.
  • Fold in sprinkles carefully so the colors don't run.
  • Evenly divide the batter between 48 liners.
  • Bake for 12 to 14 minutes or an until an inserted toothpick comes out clean.
  • Cool cupcakes in pans for 7 to 8 minutes before removing from the pans and placing on a cooling rack. Let cool completely.

Very Vanilla Frosting

  • Beat butter in a large bowl on medium speed until smooth and creamy. Gradually add 6 cups of powdered sugar, mixing until smooth.
  • Add vanilla extract and milk and continuing mixing until smooth.
  • Add remaining powdered sugar and beat until smooth.
  • Add additional milk or powdered sugar to achieve your desired consistency.
  • Pipe or spread frosting onto cooled cupcakes and decorate as desired.
  • Store leftovers in an airtight container.

Notes

Tools Needed

Short on time? Use a boxed mix instead:

Ingredients
  • 1 box (15.25 oz) white cake mix
  • 4 large egg whites, room temperature
  • 1 cup buttermilk
  • ½ cup vegetable or canola oil
  • ½ cup red and blue jimmies 
  • frosting - homemade, or store bought
  • sprinkles to decorate
Instructions
  1. Preheat oven to 350F. Line mini cupcake pan with liners. Set aside.
  2. In a large mixing bowl, beat together the cake mix, egg whites, buttermilk, and oil until smooth.
  3. Carefully fold in sprinkles so colors don’t run.
  4. Bake for 12 to 14 minutes or until an inserted toothpick comes out clean.
  5. Cool completely on a wire cooling rack.
  6. Decorate with frosting of your choice, sprinkles and/or other decorations

Nutrition

Calories: 157kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 66mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 213IU | Calcium: 12mg | Iron: 1mg