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Fireworks Cupcakes

Fireworks cupcakes are tall, swirled vanilla cupcakes crowned with ultra-light buttercream peaks and red-white-blue star sprinkles. This easy patriotic dessert uses a tri-color star-tip swirl and a sparkler pick for a firework burst look.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vanilla cupcakes
  • 1 box white or vanilla cake mix Use box ingredients as directed (eggs, water, oil/butter).
  • eggs Amount depends on cake mix box directions.
  • water Amount depends on cake mix box directions.
  • oil or melted butter Amount depends on cake mix box directions.
Vanilla buttercream
  • 1 cup unsalted butter Softened.
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 3.5 tbsp heavy cream Add 3–4 tbsp as needed for a pipeable consistency.
  • red and blue gel food coloring Use for red and blue portions.
  • red, white, and blue star sprinkles
  • sparkler picks or flag picks For the firework burst look.

Equipment

  • 1 sheet pan

Method
 

Bake the cupcakes
  1. Preheat oven and bake cupcakes according to the cake mix package directions in lined muffin tins, until a toothpick comes out clean and the tops spring back lightly.
  2. Cool the cupcakes completely on a wire rack so the frosting will hold its tall peak without melting.
Make the vanilla buttercream
  1. Beat the softened unsalted butter until fluffy, then gradually add powdered sugar, vanilla extract, and 3–4 tablespoons heavy cream.
  2. Beat the mixture on high for 3 minutes until very light and fluffy, then scrape down the bowl.
Color and pipe the tri-color swirl
  1. Divide the buttercream into three portions, leaving one white and coloring the other two red and blue with gel food coloring.
  2. Load a piping bag fitted with a large star tip with all three colors side by side for a tri-color swirl.
  3. Pipe a tall swirled peak of frosting onto each cooled cupcake, lifting straight up for a dramatic point.
Decorate like fireworks
  1. Shower each cupcake with red, white, and blue star sprinkles while the frosting is still set slightly.
  2. Insert a sparkler pick into the center of each cupcake so it shoots upward like a firework burst, then serve immediately.

Notes

For the cleanest towering swirl, make sure the cupcakes are fully cool before frosting; warm cupcakes will soften the buttercream. Store frosted cupcakes covered in the fridge up to 3 days (bring to room temperature for 20 minutes for best texture); freezing is not recommended because sprinkles and picks can change texture after thawing. For a lighter option, substitute a store-bought stabilized whipped frosting or use half the buttercream portion and pipe a slightly smaller peak.