Sweet Things Remembered

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Classic vanilla cupcakes topped with red, white, and blue swirled vanilla buttercream, these treats are perfect for the 4th of July.

With the 4th of July coming up this weekend, I wanted to share a festive treat and memories of the holiday. Like many others, one of my favorite activities for the 4th is going to see fireworks. Even as an adult, there’s just something magical about the glittery explosion of a firework. And, while I’ve seen fireworks many many times, there are a few specific times that are standout memories for me –

• There was one time when I was younger, probably elementary school age, that we were visiting at my great aunt Leona’s house for the 4th. There was a big cookout, and at night they were setting off some fireworks. As the fireworks were being lit, somehow one of them tipped over (or was knocked over) and went straight into the tree in the front yard, the one everyone happened to be sitting around. I’m sure one of the adults who were there could provide more detail, but I just remember being shocked that a firework came right at us and was going off in that small tree.
• There was another time when I was younger that I remember us going to see some local fireworks. We didn’t go to the exact place they were being set off, but we found another area to park and watch where we could still. I remember my dad letting us sit on top of the van to get a better view and thinking that was so cool.
• The summer after I graduated from high school, we did a Disney trip the week of the 4th, and we planned it so we would be at EPCOT on the 4th of July. We had heard those were the best fireworks to see for the holiday, and we were not disappointed. They had lasers, music, fountains, fireworks, everything, and it was a long show. It’s definitely a must see if you go to Disney this time of year!
• One last memorable time was after my husband and I got married. We went with his dad to see the fireworks in downtown Toledo. We sat along the river, right across from where they were setting them off. We had such a good view of the fireworks, and I could literally feel the boom of the explosions reverberating in my chest. I had never been that close before (other than at Aunt Leona’s, I suppose), and it was pretty awesome.

Thinking back over these times of getting to see 4th of July fireworks, I can’t help also looking forward to the times that I’ll get to see both the magic of the fireworks and the magic of my little boy’s face when he watches them. This year, he’s too young, but once he’s old enough, I know it will be so much fun. Have a happy 4th, and make sure you make some cupcakes for the occasion.

Ingredients

For the Cupcakes:

• All-purpose flour
• Sugar
• Baking Powder
• Baking Soda
• Salt
• Milk
• Vegetable Oil
• Vanilla Extract
• Butter
• Eggs

For the Frosting:

• Butter
• Powdered
• Sugar
• Cream or Milk
• Vanilla Extract
• Gel Food Coloring (optional)

Equipment Needed

• Cupcake Pans – I recommend the Wilton brand ones. I have one of the Wilton ones, and two of another brand. Every time I use the other brand ones, they do not cook the cupcakes as evenly.
• Cupcake Liners
• Stand Mixer, or mixing bowl and spatula
• Measuring Tools
• Piping bags and tips (optional)

How to Make Vanilla Cupcakes with Vanilla Buttercream

Step 1: Make the Cupcakes

• Preheat oven to 350° F and line two cupcake pans with liners.
• Combine the dry ingredients – 2½ cups flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt – in a bowl and set aside.
• Using a mixer on medium speed, cream together ½ cup softened butter (1 stick) and 1 cup sugar until light and fluffy. This should take 3-5 minutes.
• Add 3 eggs one at a time, letting each fully incorporate into the batter, and then add ½ cup vegetable oil and 1 tbsp vanilla.
• Turn the mixer to low and add the dry ingredients a little at a time, alternating with the milk and ending with the dry ingredients. Mix until just incorporated.
  • I like to do this by doing about a quarter of the dry ingredients, then a third of the milk, another quarter of the dry, a third of the milk, a quarter of the dry, the last third of the milk, and the last quarter of the dry. It doesn’t have to be exact, but it helps me make sure I’m starting and ending with the dry.
• Divide the batter among the cupcake wells, filling each about ⅔ of the way (or about 3 tbsp).
  • Tip! – If you have a 3 tbsp cookie scoop, use that to scoop batter and pour it into the wells. This will help with making sure the cups are filled evenly and help keep any mess minimal.
• Bake the cupcakes for 15-20 minutes, remove them from the pan after baking to cool on a wire rack, and let them cool completely before frosting.

Step 2: Make the Frosting

• Using a mixer, cream 1 cup (2 sticks) softened butter until smooth.
• Turn the mixer to low and add in 3¾ cups of powdered sugar a little at a time and the vanilla.
  • If you want a thinner consistency, you can do 3½ cups, or if you want a thicker consistency you can do 4 cups.
• If needed to adjust consistency, add 1-3 tbsp of milk or cream.
• If coloring the frosting, divide the amounts needed into separate bowls, add color a little at a time, and mix with a spatula.
• If piping, fill the piping bag/s with the frosting and pipe your frosting. Otherwise, add frosting and any other toppings to the cupcakes and enjoy!
  • If you want to do a swirled frosting look, you can use the method I discuss in this tutorial post to do that with different colors of frosting.

Questions You May Have

How do I store my cupcakes after they are made?

Store them for up to 3 days at room temperature in an airtight container. In the fridge, they should last up to 5 or 6 days in an airtight container.

What if I don’t have piping bags and tips to frost the cupcakes?

If you are interested in getting some, I bought this set on Amazon, specifically so I could use them for cupcakes. If you don’t want to get tips, you could also pipe with a Ziploc baggie. Simply fill it with frosting, cut the tip of the bag off, and pipe on the cupcakes. Just be aware with this method, you will not get the same swirled look. If you don’t want to pipe at all, simply spread some frosting on top of your cupcakes. It’s best to use an offset spatula, but a butter knife or back of a spoon would work, too.

Would regular food coloring work instead of gel?

You can use regular food coloring, but be careful about adding too much of it. Because regular food coloring is more of a liquid, adding too much can make your frosting thinner. To avoid that, gel works best.