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–+ servings
Firework Cupcakes

Irresistible Firework Cupcakes for Fun Festive Celebrations

These vibrant Firework Cupcakes with red, white, and blue frosting are perfect for festive celebrations like the Fourth of July.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Add richness and moisture; substitute with margarine for dairy-free.
  • 1 cup Sugar Sweetens and improves texture; coconut sugar can be used for a healthier twist.
  • 3 large Eggs Provides structure and moisture; replace with flaxseed meal mixed with water for vegan option.
  • 1 cup Sour Cream Contributes to tenderness; plain yogurt works as a great substitute.
  • 1/2 cup Milk Adds moisture; choose non-dairy for lactose-free version.
  • 2 teaspoons Vanilla Extract Enhances flavor; consider almond extract for a unique twist.
  • 2 cups All-Purpose Flour Provides structure; swap with gluten-free blend for gluten-free cupcakes.
  • 2 teaspoons Baking Powder Essential for rising; always use fresh.
  • 1 teaspoon Baking Soda Essential for rising; always use fresh.
  • 1/2 teaspoon Salt Balances sweetness.
For the Frosting
  • 3 cups Powdered Sugar Makes the frosting sweet and sturdy; no substitutes recommended.
  • 1/4 cup Milk (for frosting) Ensures the right consistency; adjust for thickness as desired.
  • 1 bottle Gel Food Coloring (Red & Blue) Delivers vibrant colors.
  • 1 cup Silver Star Sprinkles Optional, but highly recommended for extra sparkle!

Equipment

  • Air fryer
  • stand mixer
  • Muffin tins
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your air fryer to 300°F (or oven to 350°F) and line muffin tins with colorful liners.
  2. Cream together unsalted butter and sugar in a stand mixer for 3–5 minutes. Add eggs, sour cream, milk, and vanilla extract, mixing until fully blended.
  3. Gradually sift in flour, baking powder, baking soda, and salt. Mix on low speed until just combined.
  4. Fill cupcake liners halfway with batter and cook in preheated air fryer for 10–12 minutes. Allow cooling on a wire rack.
  5. Beat softened butter with half of the powdered sugar until creamy. Gradually add remaining sugar and milk until smooth.
  6. Divide frosting into three bowls, tint one with red, one with blue, and leave one white. Pipe frosting onto cooled cupcakes in concentric rings and finish with sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgSugar: 20gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

For the best texture, frost cupcakes just before serving. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days.

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