Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- Whisk the cake flour, granulated sugar, baking powder, and salt together in a large mixing bowl.
- Beat the room temperature butter into the dry ingredients one tablespoon at a time until the mixture resembles coarse sand.
- Whisk the eggs, whole milk, and vanilla extract in a separate jug, then gradually beat into the flour mixture until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- Beat the butter for the frosting for 5 minutes until pale and fluffy, then gradually beat in the powdered sugar, cream, and vanilla.
- Divide the frosting into three bowls. Tint one bowl red and one bowl blue using the gel food coloring, leaving the third bowl white.
- Spread thick lines of each color side-by-side on a piece of plastic wrap, roll it into a log, snip the end, and place it into a piping bag fitted with a star tip.
- Pipe a swirl onto each cooled cupcake and garnish immediately with patriotic sprinkles.
Nutrition
Notes
Store covered in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Use the plastic wrap log method for piping to prevent the frosting colors from bleeding.