These red white and blue cupcakes are perfect for your 4th of July celebrations! These lemon cake cupcakes are tasty and moist and topped with creamy, delicious buttercream frosting!
In a separate bowl, combine the flour and baking powder; add to wet ingredients and mix well.
Add milk and blend in
Spoon the batter into the muffin cups, filling to about ¼ inch from the top
Bake on the center rack of oven for approx. 25 minutes. Tops should be slightly browned and a toothpick inserted into the center should come out clean
When done, remove from pan and cool on a wire rack
Make the Frosting
In a large mixing bowl, cream butter and sugar until fluffy
Add extract and mix in
Gradually add in powdered sugar, mixing well on medium speed and scraping bowl often
Add milk and blend in
Divide icing into three bowls. Remove and set aside approx. ¼ cups of icing from each bowl for the white stars.
Add blue food color to one of the larger bowls and red to the other. Amount to add depends on how deep you want your color. I added approx. ¼ tsp to each bowl.
Fill one piping bag with blue and one with red. Attach to the multi-color coupler according to instructions on package. There is a three-color option but I only used two. (link included below) Pipe the multi-color swirl. I used the 1-A tip. included.
Place the white icing into a piping bag and add a star to the top of each cupcake. I used a 4-B tip (not included in kit.) (check out the video included for piping info.)
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