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Patriotic Cupcakes for 4th of July

Servings 12 cupcakes


  • 12 of your favorite vanilla cupcakes we baked ours in blue cupcake liners
  • 2 sticks butter softened and divided
  • 4 cups icing sugar divided
  • Approx 4 tbsp milk divided
  • ¼ tsp blue gel food coloring
  • Red sprinkles
  • 2-3 oz. white fondant


  • Ensure your cupcakes are cool to the touch before decorating (or else your buttercream will melt/slide right off!)
  • In a large bowl, beat together 1 stick butter, 2 cups icing sugar, 2 tbsp milk with an electric mixer - starting on low and increasing the speed to high.
  • Buttercream is ready once ingredients are well-combined, smooth and form semi-stiff peaks. Set aside.
  • In another bowl, make another batch of buttercream with your remaining butter, icing sugar and milk. Add blue gel food coloring and mix with the electric mixer.
  • Fold both buttercreams in a large bowl, taking care not to mix the colors but instead, create a marbled look.
  • Scoop buttercream into a piping bag with Wilton’s 1M tip attached. Frost each cupcake.
  • Top frosted cupcakes with red sprinkles.
  • Separate your white fondant in 12 small spheres, about ½ an inch in size.
  • To make a fondant star, slightly flatten out one sphere and pinch 5 sections to create and shape the star.
  • Place one fondant star on each cupcake. Serve and enjoy!


Yields: One dozen decorated cupcakes