4th of July Cupcakes
These 4th of July cupcakes are easy, delicious, and filled with sprinkles! So fun and so delicious for any 4th of July celebration!
Servings 24 cupcakes
For the cupcakes
- 1 box white cake mix I used the great value brand
- ½ cup whole milk
- ½ cup butter softened
- 4 egg whites
- 1 package instant white chocolate pudding mix
- For high altitude alterations see notes below*
1 batch Whipped Cream Frosting (see link below!)
- Red White, and Blue Sprinkles (you will need more than you think!)
- 1 M Wilton piping tip
- Pastry/Decorating Bag
For the cupcakes:
Preheat the oven to 350F and line your cupcake tray with cupcake liners.
Combine boxed cake mix, whole milk, butter, egg whites, and instant pudding.
Place ¼ cup of cake batter in each cupcake liner.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To decorate the cupcakes:
Using a spoon, melon baller, or potato peeler (like me!), cut a circle out of the top of the cupcake and scoop out some of the inside of the cupcake.
Stuff the hole with sprinkles- pack them in there!
Using your piping tip and bag full of whipped cream frosting pipe on a huge swirl of frosting! I like to start in the middle over the hole, then in a spiral out and eventual up, apply the frosting.
Add more sprinkles on top.
*For high altitude adjustment (3500ft or above) add a ⅓ cup flour, use only 3 egg whites, and only ¼ cup of butter.
Stabilized Whipped Cream Frosting adapted from Tatyana’s Whipped Cream Frosting.