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Fourth of July Cupcakes

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These tasty Fourth of July cupcakes are the perfect dessert to celebrate the 4th! This Red, White, and Blue dessert recipe is easy to make and they are so pretty on your dessert table.

This is a fun patriotic dessert idea for Memorial Day or the Fourth of July and the best part is that they are made from a boxed cake mix, which helps save you time. 

Fourth of July Cupcakes

Why This Recipe

Cupcakes are always a hit at barbecues and gatherings. These fun cupcakes are three colors! It’s a fun surprise when someone bites into the cupcake and sees the colors not only on the frosting but in the cupcake itself.

Cupcakes are also great because they are super simple to serve, no need to cut a cake and they are already in individual servings which is still important right now. 

 You can customize the cupcakes with star sprinkles, star picks and flag picks. They also look so festive on a table. 

4th of July Cupcakes

What a fun Fourth of July dessert idea!

Red White and Blue Cupcakes

4th of July Cupcake Ingredients 

You will just need a handful of ingredients to make these fun cupcakes. 

Ingredients forFourth of July Cupcakes

Cake Mix  – You can use your favorite store-bought cake mix brand for this recipe. I recommend using a White or Vanilla cake mix. 

Oil – You will need the amount of oil required for the cake mix directions.

Eggs – I use Grade AA eggs. 

Gel Food Coloring – I like to use this brand of food coloring.

Sprinkles – for flavor 

Kitchen Tools and Equipment For this Recipe


How to Make Fourth of July Cupcakes

Step-by-Step Instructions

  1. Mix cake mix.
  2. Divide the cake mix into thirds and color one-third Red and one-third Blue.
  3. Fill baking cups with 1/3 of each color.
  4. Bake as directed.

How to Make Fourth of July Cupcakes

Patriotic dessert cupcake
Print Pin
5 from 1 vote

Fourth of July Cupcakes

These fun and festive Fourth of July cookies are the perfect patriotic dessert.
Course Dessert
Cuisine American
Keyword 4thofjuly, cake mix, cupcakes, dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings 24
Calories 75kcal


  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1 cup water
  • 1 tsp vanilla

Vanilla Buttercream

  • 1/2 cup unsalted butter or shortening
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp milk or heavy cream


  • Preheat the oven to 350 and prepare cupcake tins with liners.
  • Prepare cake mix according to package instructions.
  • Once batter is made, split into thirds into three bowls.
  • Dye one bowl blue.
  • Dye one bowl red by adding two drops of pink gel food coloring. Mixing throughly and then
  • adding 2 drops of red gel coloring.
  • Leave the last bowl white (if using a vanilla mix you can dye it white with white gel coloring.
  • Add the 3 batter colors to individual piping bags snipping the end and alternating colors add batter to the cupcake liners about 3/4 full.
  • Bake for 12-15 mins testing with A toothpick or butter knife around the 12 mins mark.
  • Let cupcake cool completely.
  • Make frosting.

Buttercream Frosting

  • While the cupcakes are cooking, prepare the frosting.
  • In a large bowl, beat the butter and vanilla until creamy.
  • Gradually add the powdered sugar.
  • Add the milk or heavy cream until frosting reaches the desired consistency.
  • Split the buttercream into 3 colors.
  • Following the same instructions as the batter dye the frosting red and blue.
  • Place each color into a piping bag and snip the ends.
  • Prep a separate piping bag with a 1M tip .
  • Add the 3 piping bags with the colored frosting into the bag with the piping tip. This will create a tri-color frosting.
  • Pipe a star into the center of the cupcake.
  • Then without releasing pressure pipe a swirl around that tip, applying even pressure.
  • Release the pressure when you are about to complete the circle around the center star and then pull away. Repeat for each cupcake.


Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 9mg | Potassium: 8mg | Sugar: 10g | Vitamin A: 30IU | Calcium: 4mg | Iron: 1mg


Patriotic dessert cupcake

Timesaving Tips to make this perfect every time

  • To make red you must first dye the cake mix and icing pink, then red. Adding red coloring to
    white will simply turn it pink.
  • If your cupcakes have a “tail” you aren’t releasing pressure before pulling off.

FAQ – Making Cupcakes

Will Cupcakes Go Stale Overnight?

Cupcakes are best made the day you plan to serve them. If you make them the day before store in an airtight container in a cool place overnight.  If the cupcakes are frosted with buttercream frosting, they should be refrigerated. If you can, make the cupcakes ahead of time and frost them the next day. 

How Long Should Cupcakes Cool?

Cool Cupcakes in the pan for about 5-7 minutes, then transfer to a baking rack so that they do not overcook. 

Can Cupcakes Be Made Ahead of Time?

Yes, you can make the cupcakes the day before and keep the unfrosted cupcakes wrapped at room temperature. 

Can You Freeze Cupcakes?

Yes, arrange on a pan or baking sheet in a single layer. Wrap in plastic wrap and then wrap again in foil. Cupcakes will keep 2-3 months. Thaw at room temperature before unwrapping and frosting.

Related recipes

Fourth of July Pretzels

Red White and Blue Ice Cream

Fourth of July Trifles

Red White and Blue ParfaitsDelicious fruit and yogurt parfaits that are ready in minutes!

Don’t forget to bookmark this recipe!

Fourth of July CupcakesFourth of July cupcakes




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