Get ready to dazzle your taste buds and impress your friends with these stunning Layered Red White Blue Vanilla Cupcakes! Perfect for summer barbecues, patriotic holidays, or any festive occasion, these delightful treats are not only a feast for the eyes but also a deliciously sweet indulgence. With a foolproof cream cheese frosting that will have everyone asking for seconds, these cupcakes are sure to be the star of your dessert table. So, roll up your sleeves and dive into this fun and colorful baking adventure that will leave your guests in awe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ tsp baking powder
- 1/4 tsp salt
- Red food coloring
- Blue food coloring
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly into three separate bowls. Leave one bowl plain, add red food coloring to the second bowl, and blue food coloring to the third bowl. Mix each carefully until colors are uniform.
- Layer the colored batters in the cupcake liners: start with blue at the bottom, then white, then red. Fill each liner about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat softened cream cheese in a large bowl until smooth and creamy.
- Gradually add powdered sugar, vanilla extract, and milk. Beat until frosting is light, fluffy, and reaches desired consistency.
- Once cupcakes are completely cool, pipe or spread frosting generously on top of each cupcake.
- Optional: Decorate with patriotic sprinkles or additional food coloring designs if desired.
Tips
- Prep Ahead: To save time, prepare your cupcake batter and frosting in advance. You can store the frosted cupcakes in the fridge for a day before serving, making them a great make-ahead dessert.
- Coloring Technique: When adding food coloring to your batter, start with a small amount and gradually add more until you reach your desired shade. This helps achieve vibrant colors without overdoing it.
- Layering Like a Pro: For perfectly layered cupcakes, use a spoon or a piping bag to carefully layer the batter in the liners. This will help create distinct layers and prevent the colors from mixing.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a minute or two before the suggested baking time. They’re done when a toothpick inserted in the center comes out clean.
- Frosting Consistency: If your cream cheese frosting is too thick, add a little more milk to achieve a smooth, spreadable consistency. Conversely, if it’s too thin, add powdered sugar gradually until you reach your desired thickness.
- Decorate with Flair: Get creative with your toppings! Use patriotic sprinkles, fresh berries, or even edible glitter to make your cupcakes stand out even more.
- Storage Tips: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Just remember that refrigeration can change the texture of the frosting slightly.
Nutrition Facts
Calories: 356kcal
Carbohydrates: 70g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 39mg
