Name: 4th of July Mini Vanilla Cupcakes
Prep time: 15 min
Cook time: 14 min
Total time: 40 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, room temperature, or butter-flavored shortening; 1¾ cups granulated sugar; 2 teaspoons vanilla extract or vanilla bean paste; 5 egg whites, room temperature; 2¾ cups cake flour; 1 teaspoon baking powder; ½ teaspoon salt; ¾ cup milk; ½ cup red and blue jimmies sprinkles or other sprinkles

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Mini Vanilla Cupcakes all dressed up for the 4th of July! This from-scratch vanilla cupcake recipe is a winner and so easy to make! Decorate with sprinkles and jimmies in colors of your choosing to customize this recipe for different holidays and occasions.

Why You’ll Love This Recipe

I love how these mini vanilla cupcakes bring a festive touch to any celebration, especially the 4th of July. They're light, fluffy, and the red and blue sprinkles add a patriotic flair. Plus, making them from scratch ensures a rich vanilla flavor that's far superior to any box mix. They're perfect for parties, easy to make, and always a crowd-pleaser.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup unsalted butter, room temperature, or butter-flavored shortening
1¾ cups granulated sugar
2 teaspoons vanilla extract or vanilla bean paste (clear vanilla can be used for a very white cake)
5 egg whites, room temperature
2¾ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup milk
½ cup red and blue jimmies sprinkles or other sprinkles

Directions

Preheat the oven to 350°F (175°C). Line mini cupcake pans with liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Mix in the vanilla extract.
Add 3 egg whites and beat on medium speed until thoroughly combined. Add the remaining 2 egg whites and beat for another 30 seconds until combined.
In a separate bowl, whisk together the cake flour, baking powder, and salt.
Add half of the flour mixture to the wet ingredients and mix until combined.
Add the milk and mix until combined.
Stir in the remaining flour mixture until just combined.
Carefully fold in the sprinkles to avoid color bleeding.
Evenly divide the batter among the cupcake liners, filling each about ¾ full.
Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pans for 7 to 8 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 48 mini cupcakes. The preparation time is about 15 minutes, and the baking time is 12 to 14 minutes, making the total time around 40 minutes.

Variations

Whole Eggs: If I prefer using whole eggs, I can substitute the 5 egg whites with 3 whole eggs. The cupcakes will have a slightly more yellow hue.
Different Holidays: By changing the color of the sprinkles, I can adapt these cupcakes for various occasions—red and green for Christmas, orange and black for Halloween, or pastel colors for Easter.
Box Mix Shortcut: When short on time, I sometimes use a white cake mix with added egg whites, buttermilk, and oil, then fold in the sprinkles.

Storage/Reheating

I store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If I've already frosted them, I keep them in the refrigerator to maintain freshness. To enjoy them warm, I let them sit at room temperature for about 30 minutes before serving.

FAQs

Can I use whole eggs instead of egg whites?

Yes, I can use 3 whole eggs in place of the 5 egg whites. This will give the cupcakes a slightly more yellow color but won't affect the taste.

How can I prevent the sprinkles from bleeding into the batter?

I make sure to fold the sprinkles in gently at the end of mixing and avoid overmixing the batter. Using jimmies instead of nonpareils also helps reduce color bleeding.

Can I make these cupcakes in advance?

Absolutely. I often bake the cupcakes a day ahead and store them unfrosted in an airtight container. I frost them on the day of serving to keep them fresh.

What type of frosting works best with these cupcakes?

I prefer using a classic vanilla buttercream frosting. It's simple to make and complements the vanilla flavor of the cupcakes perfectly.

Can I freeze these cupcakes?

Yes, I can freeze the unfrosted cupcakes for up to 2 months. I wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready to use, I thaw them at room temperature and frost as desired.

Conclusion

These 4th of July Mini Vanilla Cupcakes are a delightful addition to any celebration. Their light, fluffy texture and rich vanilla flavor make them a favorite among guests. With the flexibility to customize them for various occasions and the option to prepare them in advance, they're a go-to recipe in my collection. Whether I'm hosting a party or simply craving a sweet treat, these cupcakes never disappoint.

4th of July Mini Vanilla Cupcakes

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Author: Sue
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 40 minutes
Yield: 48 mini cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These festive 4th of July Mini Vanilla Cupcakes are light, fluffy, and full of rich vanilla flavor. Decorated with patriotic red and blue sprinkles, they're perfect for parties and easily adaptable for other holidays.

Instructions

Preheat the oven to 350°F (175°C). Line mini cupcake pans with liners.
Cream together the butter and sugar until light and fluffy.
Mix in the vanilla extract.
Add 3 egg whites and beat on medium speed until thoroughly combined. Add the remaining 2 egg whites and beat for another 30 seconds.
In a separate bowl, whisk together the cake flour, baking powder, and salt.
Add half of the flour mixture to the wet ingredients and mix until combined.
Add the milk and mix until combined.
Stir in the remaining flour mixture until just combined.
Carefully fold in the sprinkles to avoid color bleeding.
Divide the batter among the cupcake liners, filling each about ¾ full.
Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in the pans for 7 to 8 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute 3 whole eggs for the 5 egg whites for a slightly yellower cake.
Use jimmies instead of nonpareils to prevent color bleeding.
Change sprinkle colors for different holidays.
Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months.