Description

These Mini 4th of July Cupcakes are the perfect festive treat for your Independence Day celebrations! Featuring a tender white cake base, vibrant red and blue sprinkles, and a swirl of creamy white frosting, these mini cupcakes are simple to make, delicious, and customizable with your favorite decorations. Their bite-sized portion is great for parties and sharing, ensuring everyone gets a patriotic sweet bite.

Ingredients

Units Scale

Cake Batter

1 box white cake mix (15.25 ounces, sifted*)
4 large egg whites, room temperature**
1 cup buttermilk
1 teaspoon clear vanilla extract***
1/2 cup vegetable or canola oil
1/2 cup red and blue sprinkles

For Baking

Mini cupcake liners
Nonstick spray (optional, for liners)

Frosting and Decorations

White frosting (store-bought or homemade buttercream)
Additional sprinkles or festive 4th of July decorations

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini cupcake pan with mini cupcake liners to prevent sticking.
Mix Cake Batter: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl by hand, combine the sifted cake mix, egg whites, buttermilk, clear vanilla, and oil. Beat until the mixture is smooth, stopping as soon as the batter is just combined to avoid overmixing.
Fold in Sprinkles: Gently fold in the red and blue sprinkles with a spatula. Be careful not to overmix to prevent the colors from bleeding and creating a muddy appearance.
Portion Batter: Evenly divide the batter among the lined mini cupcake wells, filling them about two-thirds full to allow room for rising.
Bake: Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Avoid overbaking for best texture.
Cool: Remove cupcakes from the oven and cool them in the pan for a few minutes, then transfer to a wire cooling rack to cool completely for about 1 hour.
Decorate: Once cooled, frost each cupcake with white frosting and decorate with additional sprinkles or your chosen 4th of July decorations. Serve and enjoy!

Notes

*Sift the cake mix before using to minimize clumps and reduce stirring, which results in moister cupcakes.
**You can substitute whole eggs for egg whites; the cupcakes will be slightly more yellow in appearance.
***Regular vanilla extract can be used but may tint the batter slightly brown; you can also omit the vanilla if desired.
Let cupcakes cool completely before applying frosting to avoid melting.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 mini cupcake
Calories: 65
Sugar: 7g
Sodium: 70mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg