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+ servings
Multiple cupcakes with red white and blue frosting.
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July 4th White Chocolate Cupcakes Recipe

These 4th of July Cupcakes are sweet and rich, made with white chocolate cupcakes with red, white, and blue swirled buttercream frosting, and are perfect patriotic cupcakes for Memorial Day or July 4th.
Course Dessert
Cuisine American
Keyword 4th of July Cupcakes, White Chocolate Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 484kcal

Ingredients

Cupcakes

Buttercream Frosting

  • 5 1/2 cups powdered sugar sifted (800 grams)
  • 2 cups Butter softened (400 grams)
  • 1 teaspoon Vanilla
  • 2 Tablespoons whipping cream
  • Food coloring of your choice (This recipe is made with red and blue)

Instructions

White Chocolate Cupcakes

  • In a standing mixer, cream the butter until fluffy with the sugar, except for the extra 1 ½ tablespoons.
  • Place the white chocolate in the microwave for 20 second intervals until completely melted. Make sure not to burn. Add the white chocolate to the sugar mixture.
  • Add the sifted dry ingredients, alternating with the milk and vanilla. Mix until combined. Be careful to not over mix.
  • Preheat the oven to 350 degrees F. Place cupcake papers in a cupcake pan.
  • In another bowl, whisk the egg whites until they are light and fluffy. Add in the 1 ½ tablespoons of sugar, little by little.
  • Once the egg whites form peaks, fold them into the cupcake mixture.
  • Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.
  • Bake for 19 - 20 minutes at 350 or until you insert a toothpick and it comes out clean.

Buttercream Frosting

  • Using a standing mixer, cream the butter until light and fluffy.
  • Add in the sifted powdered sugar, little by little, alternating with the vanilla and whipping cream.
  • Mix until fluffy and transfer into three separate bowls. Distribute evenly, I would suggest using a kitchen scale.
  • Add in the food coloring to each of the bowls and mix until the color is even throughout all the buttercream.
  • Transfer each color into a piping bag. Take a piece of plastic wrap and lay it on your counter. Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length. Repeat once again on top so you have a line that is double the thickness.
  • Continue doing the same thing for the red color, then the white, and repeat each color once more until there are two blue lines, two white, and two red.
  • Roll one edge in until it touches the last color which should be white. At the end, the blue touches the white color. This will give you the shape of a cylinder. Tie up the edges. Cut one of the edges and place that part into the bottom of another piping bag sleeve with your decorating tip placed. This way your dollop of icing will be three colors and the colors won't smudge together.
  • Add a large dollop onto each cupcake, from the outside inwards, and serve. Make sure your cupcakes are completely cooled before adding the icing. If not the frosting can melt. Serve and enjoy!

Video

Notes

Recipe Tips: 
  • As with most cake and cupcake recipes, over stirring the batter will result in crumbly (and possibly rubbery) cupcakes. You only need to stir just until the flour is incorporated, no more. 
  • If you’ve opted to make these cupcakes gluten-free with your choice of gluten-free flour, just be aware that it’s normal for the cupcakes to require additional baking time than what’s called for in this recipe. You can always test the cupcakes for doneness by inserting a toothpick into them which should come out clean if cooked through.  
  • An easy way to ensure a smooth consistency to the buttercream is to use a stand mixer with the paddle attachment. While you could make the buttercream by mixing by hand, it won’t have a velvet-smooth finish and will definitely require additional arm work!
  • These cupcakes can be enjoyed at room temperature or chilled. 
  • Wait for the cupcakes to completely cool before even attempting to pipe the buttercream otherwise you will ruin the buttercream and end up with a melted mess. 
  • To reduce the possibility of any bubbles in the cupcake batter, simply tap the cupcake pan gently on the countertop prior to baking. 
  • If you’d like to make these cupcakes in advance, consider baking the cupcakes ahead of time, leaving the buttercream to make and pipe just prior to serving.
  • Add 1-2 drops of food coloring per color and then assess whether additional food coloring needs to be added to intensify the colors. 
  • I’ve used plain cupcake liners. It’s a great way to remove the cupcakes from the pan with ease. For added decoration, consider using July 4th themed cupcake liners that can be sourced from party shops or online. Cupcake liners also help to keep cupcakes fresh for longer. 
  • Be careful not to fill the cupcake liners too high with the batter as the cupcakes will rise while baking. Filling each liner three quarters to the top will work. 
 

Nutrition

Serving: 1cupcake | Calories: 484kcal | Carbohydrates: 57g | Protein: 3g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 239mg | Potassium: 82mg | Fiber: 1g | Sugar: 46g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg