These easy red, white, and blue sprinkle explosion cupcakes start with a boxed cake mix and are loaded with sprinkles inside and out! These delicious cupcakes will add plenty of festive cheer to your 4th Of July party! So try this fun cupcake recipe today!
Red, White, and Blue Sprinkle Cupcakes
Looking for a delightful summer party or picnic treat? These red, white, and blue sprinkle cupcakes are a perfect fit for your Memorial Day or July 4th celebrations.
These cupcakes are incredibly moist and delicious. the best part is that they’re made with a boxed cake mix, making them a snap to prepare.
Add these festive treats to your 4th of July celebration this year; they are sure to become a family favorite at your summer parties.
Why We Love This Recipe
These scrumptious cupcakes make for a perfect addition to your 4th of July celebrations. Also for Memorial Day, Labor Day, and for picnics, and parties.
This cupcake recipe is quick to make with just a boxed cake mix and a few other simple ingredients.
Ingredients
Here’s what you need to make this recipe. The exact measurements are in the recipe card below.
- Duncan Hines Classic White Cake Mix
- Large eggs
- Vegetable oil
- Whipped topping
- Vanilla frosting
- Red, white, and blue sprinkles
Recommended Tools
- Cupcake liners
- Wilton 1M frosting tip
- Piping bag or ziplock bag
How to Make the Sprinkle Explosion Cupcakes
Preheat the oven to 350 degrees and line the cupcake pan with liners.
Prepare cake mix. Add cake mix, water, eggs, and vegetable oil to a bowl, and using an electric mixer, mix at low speed for 30 seconds, then at medium speed for 2 minutes.
Add ¼ cup of the sprinkles and mix on low just until combined.
Pour batter into cupcake liners, about ½ full.
Bake for 15-20 minutes until you can insert a toothpick, and it comes out clean.
Allow the cupcakes to cool on a wire rack. Then once cooled, add whipped topping and frosting to a bowl and mix with an electric mixer on medium speed for about 45 seconds.
Snip off the end of the piping bag or corner of a ziplock bag and insert the frosting tip.
Place the bag into a cup and fold the edges over the rim. Spoon the frosting into the bag and pipe the frosting onto the cupcakes.
Add sprinkles.
Tips and FAQ
- Swap out the oil for butter for a richer cupcake.
- When making cupcakes, remember not to over-mix or under-mix the batter.
- Make sure your ingredients are at room temperature before you start. This will help ensure a smoother batter and more evenly baked cupcakes.
How to Store Leftover Cupcakes?
I highly recommend refrigerating leftover cupcakes, as the whipped topping will start to settle at room temperature.
You can also freeze unfrosted cupcakes if you want to have them later.
More Recipes for The 4th of July
These 4th Of July Cookie Bars are great for serving a crowd, topped with homemade cream cheese frosting and sprinkles.
These Patriotic Pretzels and Firecracker Popcorn are two of the easiest 4th of July snacks to put together when you’re short on time.
And our collection of the Best 4th Of July Recipes covers everything from recipes for the grill, BBQ side dishes, festive appetizers, 4th of July desserts, and everything you need for your patriotic party.
I hope you enjoy your Red, White, and Blue Sprinkle Explosion Cupcakes. If so, please leave a star ★★★★★ rating and a comment below!
Red, White, and Blue Sprinkle Explosion Cupcake Recipe
Ingredients
- Duncan Hines Classic White Cake Mix
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 8 oz whipped topping
- 16 oz vanilla frosting
- ½ cup red, white, and blue sprinkles divided
Equipment
- Cupcake liners
- Wilton 1M frosting tip
- Piping bag or ziplock bag
Instructions
- Preheat oven to 350 ℉.
- Line the cupcake pan with liners
- Prepare cake mix. Add cake mix, water, eggs, and vegetable oil to a bowl and using an electric mixer, mix at low speed for 30 seconds, then at medium speed for 2 minutes.
- Add ¼ cup of the sprinkles and mix on low just until combined.
- Pour batter into cupcake liners, about ½ full.
- Bake for 15-20 minutes, until you can insert a toothpick and it comes out clean.
- Allow cupcakes to cool on a wire rack.
- Once cooled, add whipped topping and frosting to a bowl and mix with an electric mixer on medium speed for about 45 seconds.
- Snip of the end of piping bag or corner of ziplock bag and insert the frosting tip.
- Place bag into a cup and fold the edges over the rim.
- Spoon frosting into bag, and pipe frosting onto cupcakes.
- Add sprinkles, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
