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Fireworks Cupcakes

Fireworks cupcakes are tall swirled vanilla cupcakes with buttercream peaks, finished with red and blue star sprinkles and sparkler picks. A tri-color piping technique creates a dramatic firework-style burst for easy 4th of July cupcakes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

white or vanilla cake mix (plus ingredients on box)
  • 1 white or vanilla cake mix Use boxed mix and follow the package directions for eggs, water, and oil/butter.
buttercream
  • 1 cup unsalted butter Softened to room temperature.
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
  • 3 tbsp heavy cream Add 3 to 4 tablespoons until the frosting reaches pipeable consistency.
  • 1 red and blue gel food coloring Color one portion red and one portion blue; keep one portion white.
  • 1 red, white, and blue star sprinkles
  • 1 sparkler picks or flag picks For decoration.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake and cool the cupcakes
  1. Heat oven to the temperature listed on the cake mix box, then line a muffin tin with cupcake liners and prepare the batter per package directions.
  2. Scoop batter into liners and bake for the time range on the box, until a toothpick inserted in the center comes out clean.
  3. Cool cupcakes completely on a wire rack before frosting, so the buttercream stays tall and swirls hold their shape.
Make the vanilla buttercream
  1. Beat softened unsalted butter until fluffy.
  2. Gradually add powdered sugar, then add vanilla extract and 3 tablespoons heavy cream, continuing to beat until smooth.
  3. Beat on high for 3 minutes until very light and fluffy, adding 1 more tablespoon heavy cream if needed for a piping texture.
Color and pipe the fireworks swirls
  1. Divide buttercream into three portions, leaving one white and coloring one portion red and one portion blue with gel food coloring.
  2. Fit a piping bag with a large star tip, then load the three colors side by side for a tri-color swirl.
  3. Pipe a tall swirled peak of frosting onto each cooled cupcake.
Decorate like firework bursts
  1. Shower each cupcake with red, white, and blue star sprinkles, focusing on the peak and letting some cascade down.
  2. Insert a sparkler pick or flag pick into the center of each cupcake so it shoots upward like a firework burst.
  3. Serve immediately for the best-looking tower of frosting and bright sprinkle coverage.

Notes

For the tallest swirls, make sure cupcakes are fully cool and keep buttercream thick enough to hold a peak; if it seems soft, beat 30 seconds longer. Store cupcakes in an airtight container in the refrigerator up to 3 days; bring to room temperature for 20 minutes before serving. Freezing is not recommended because the sprinkles and pick presentation can fade. For a lower-sugar option, swap in a reduced-sugar powdered sugar blend designed for frosting (use as directed for consistency).