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Fireworks Cupcakes

Fireworks cupcakes are tall, tri-color swirled vanilla buttercream cupcakes topped with red and blue star sprinkles and sparkler picks for a 4th of July firework look. Start with box vanilla cupcakes, then pipe a dramatic peak using a tri-color star-tip swirl for an easy patriotic dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes base (box cake mix)
  • 1 box white or vanilla cake mix Use the cake mix and the additional ingredients listed on the box for eggs, water, and oil/butter.
Buttercream
  • 1 cup unsalted butter Soften to room temperature.
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
  • 3.5 tbsp heavy cream Add 3 to 4 tablespoons as needed for a pipeable texture.
  • 1 red and blue gel food coloring Use both red and blue gel colors (white portion remains uncolored).
  • 1 red, white, and blue star sprinkles
  • 1 sparkler picks or flag picks For decoration; insert after piping.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake and cool the cupcakes
  1. Bake cupcakes according to the package directions in lined muffin tins until a toothpick comes out clean, then cool completely on a wire rack, 0 minutes.
Make the vanilla buttercream
  1. Beat the softened unsalted butter until fluffy, 0 minutes, until lighter in color and smooth (no visible chunks).
  2. Gradually add powdered sugar with the mixer on low to medium, 0 minutes, stopping to scrape the bowl as needed for a smooth base.
  3. Add vanilla extract and heavy cream, 0 minutes, then beat until fully combined and creamy.
  4. Beat the buttercream on high for 3 minutes until very light and fluffy, 3 minutes, watching for a paler, airy texture.
Color and pipe the fireworks swirl
  1. Divide the buttercream into three portions and leave one white, 0 minutes.
  2. Color one portion red with gel food coloring, 0 minutes, until the color is even and vivid.
  3. Color the remaining portion blue with gel food coloring, 0 minutes, until the color is even and vivid.
  4. Load a piping bag fitted with a large star tip with the three colors side by side for a tri-color swirl, 0 minutes, keeping the colors distinct at the tip.
  5. Pipe a tall swirled peak onto each cooled cupcake, 0 minutes, holding the tip in place briefly before finishing the swirl upward.
Decorate
  1. Shower each cupcake with red, white, and blue star sprinkles, 0 minutes, covering the peak and letting some fall around the sides.
  2. Insert a sparkler pick into the center of each cupcake, 0 minutes, making sure it stands upright like a firework burst.
  3. Serve immediately after decorating, 0 minutes.

Notes

Pro tip: for the tallest swirls, make sure the cupcakes are fully cool before piping—warm cupcakes soften the frosting. Store cupcakes covered in the fridge for up to 3 days; bring to room temperature for the best texture. Freeze assembled cupcakes for up to 2 months, but add sparkler picks after thawing for neat presentation. Dietary swap: use a dairy-free butter substitute and dairy-free heavy cream to make the buttercream dairy-free while keeping the piping texture.