More Great Recipes: Cupcakes | Independence Day


Star-Spangled Vanilla Cupcake Delights


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Serves 12 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

The tradition of celebrating Independence Day with fireworks dates back to the first anniversary of the United States' independence in 1777.


Ingredients You'll Need

1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/2 cup (120ml) heavy cream, chilled


Directions

Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.


In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.


In a large bowl or the bowl of a stand mixer, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.


Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.


Alternate adding the flour mixture and milk to the butter mixture in three additions, beginning and ending with the flour mixture. Mix just until combined after each addition.


Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.


Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes are lightly golden.


Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


While the cupcakes are cooling, make the frosting: In a large bowl, beat the chilled heavy cream until stiff peaks form.


Frost the cooled cupcakes with the whipped cream, and decorate with red and blue sprinkles or other patriotic decorations.


Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.


Pairs Well With

For a festive twist, serve these cupcakes with chilled strawberry or blueberry milk!


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