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Fireworks Cupcakes

Fireworks cupcakes are tall vanilla cupcakes topped with a dramatic tri-color swirled buttercream peak and red, white, and blue star sprinkles. Finish with sparkler picks for a firework-burst look that’s easy patriotic dessert fun for the 4th of July.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 box white or vanilla cake mix, plus ingredients on box Use the water, eggs, and oil/butter required on the box for the full cake mix.
For the buttercream
  • 1 cup unsalted butter Softened to room temperature.
  • 4 cup powdered sugar Sift if you want extra-smooth frosting.
  • 2 tsp vanilla extract
  • 4 tbsp heavy cream Add gradually until frosting is pipeable.
  • 1 red and blue gel food coloring Use gel for bold color without thinning.
  • 1 red, white, and blue star sprinkles For showering on top.
  • 24 sparkler picks or flag picks for decoration Insert after piping so the look matches the firework burst.

Equipment

  • 1 sheet pan

Method
 

Bake and cool
  1. Heat oven and bake cupcakes according to package directions in lined muffin tins. Cool completely on a wire rack before frosting.
Make the vanilla buttercream
  1. Beat softened unsalted butter until fluffy, then gradually add powdered sugar, vanilla extract, and heavy cream. Beat on high for 3 minutes until very light and fluffy.
  2. Divide buttercream into three portions, leaving one white. Color one portion red and one portion blue using gel food coloring.
Assemble fireworks cupcakes
  1. Load a piping bag fitted with a large star tip with the three colors side by side for a tri-color swirl. Pipe a tall swirled peak of frosting onto each cooled cupcake.
  2. Shower each cupcake with red, white, and blue star sprinkles. Insert a sparkler pick into the center and serve.

Notes

Pro tip: keep cupcakes fully cooled so the buttercream holds its towering peak. Store assembled cupcakes covered in the refrigerator up to 2 days; bring to room temperature for 15–20 minutes for best texture. Freeze unfrosted cupcakes up to 2 months (freeze baked cupcakes only); thaw completely, then make fresh buttercream for the cleanest swirl. For a lighter option, you can use half the powdered sugar and add more heavy cream in small splashes to maintain a pipeable consistency.