Patriotic Bomb Pop Cupcakes
43 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Inspired by the classic rocket pop, these Patriotic Bomb Pop Cupcakes bring big color and bigger joy: I don't do dry cupcakes, so buttermilk keeps the crumb ultra moist, and the vanilla frosting is whipped silky-smooth before getting the red, white, and blue treatment.
Perfect for Fourth of July, Memorial Day, rooftop fireworks, or a backyard BBQ, they are make-ahead friendly, easy to transport, and deliver nostalgia without the drippy popsicle chaos.
Ingredients (12 servings)
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Ingredients for the Cupcakes:
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- 1½ tsp baking powder baking powder 0.25 oz
- ½ tsp baking soda baking soda 0.08 oz
- ½ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- 1 cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 2 tsp vanilla extract pure vanilla extract 2 tsp
- ¾ cup buttermilk buttermilk 6 fl oz
Ingredients for the Frosting:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 3½ cups powdered sugar powdered sugar 15.43 oz
- 2 tsp vanilla extract pure vanilla extract 2 tsp
- 3-4 Tbsp heavy whipping cream heavy cream 1.75 fl oz
- 6 drops of blue food coloring blue food coloring 0.01 fl oz
- red, white and blue sprinkles red, white and blue sprinkles 0.4 oz
How to Make Patriotic Bomb Pop Cupcakes
-
Prep the pan and oven
Heat the oven to 350 F and line a 12-cup muffin tin with paper liners.
Use an oven thermometer if you have one because pastry is fussy about temperature.
-
Whisk the dry ingredients
In a glass or stainless bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
Set aside within arm's reach so you can work fast and clean.
-
Cream butter and sugar
Beat the softened butter and granulated sugar on medium-high until very light and fluffy, 3 to 4 minutes, scraping the bowl once.
Add the eggs one at a time, mixing just until incorporated, then mix in the vanilla.
-
Finish the batter
On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with dry.
Stop mixing as soon as the last streak of flour disappears so you do not toughen the crumb.
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Portion and bake
Divide batter evenly among liners, about 3 tablespoons per cup, filling each about two-thirds full.
Bake 17 to 20 minutes until tops spring back and a toothpick comes out with a few moist crumbs.
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Cool completely
Cool cupcakes in the pan for 5 minutes, then transfer to a rack to cool fully, about 45 minutes.
Do not rush this or the frosting will slide.
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Beat the butter for frosting
Beat softened butter on medium-high until creamy and slightly paler, about 2 minutes.
Paler butter gives you a truer blue color.
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Build the blue buttercream
Mix in half the powdered sugar on low, then add vanilla and 3 tablespoons cream, and beat until smooth.
Add the remaining powdered sugar and beat until fluffy, adding the last tablespoon of cream only if needed for spreadable consistency.
Tint with blue gel color a drop at a time until you reach a bold, even blue, keeping the frosting just blue as noted.
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Smooth the frosting
Beat the finished frosting on low for 30 to 45 seconds to knock out air bubbles so your piping looks clean.
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Pipe and finish
Transfer frosting to a piping bag fitted with a large open star tip like 1M or 2D and swirl onto cooled cupcakes.
Shower with red, white, and blue sprinkles just before serving for the full bomb pop vibe.
Substitutions
- Buttermilk -> DIY buttermilk
- Use 3/4 cup milk plus 2 teaspoons white vinegar or lemon juice, rest 5 minutes to thicken; you keep the tender crumb and gentle tang that makes the vanilla pop.
- Butter in cupcakes -> neutral oil
- Swap half the butter for neutral oil to boost moisture and softness while keeping some buttery flavor, and the crumb stays pale and pretty for the patriotic look.
- Blue gel coloring -> natural blue
- Use butterfly pea powder or blue spirulina to tint the frosting a cool blue without thinning it, yielding a slightly earthier flavor and a softer, oceanic blue tone.
Tips
- Weigh your flour
- Use 220 g flour for 1 3/4 cups so you do not pack too much and end up with dry cupcakes.
- Room-temp is nonnegotiable
- Butter, eggs, and buttermilk should be room temp so the batter emulsifies and bakes up with a fine, plush crumb.
- Cream until visibly lighter
- Proper creaming traps air for lift and also lightens the butter color so your blue frosting reads true instead of teal.
- Use gel color, not liquid
- Gel gives strong blue without watering down the frosting so your piping holds those crisp ridges.
- Scoop for even rise
- Portion with a #20 scoop or 3 tablespoons so every cupcake bakes at the same rate and you avoid underdone centers.
- Check doneness early
- Start peeking at 17 minutes because an extra minute or two can take you from moist to dry in cupcake land.
Nutrition Facts *
| Energy | 546 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 25 | g |
| Carbohydrates | 75 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes sink in the center?
- They were likely underbaked or your leaveners are tired; bake until the tops spring back and verify your baking powder and soda are fresh.
- How do I keep the cupcakes from being dry?
- Weigh the flour, do not overmix after the flour goes in, and pull them when a toothpick shows a few moist crumbs rather than squeaky clean.
- My blue frosting looks greenish
- Whip the butter longer to pale it before adding color and stick to gel color so the hue stays clean and unmistakably blue.
- Can I make the cupcakes ahead?
- Bake, cool, and freeze unfrosted cupcakes in a zip-top bag for up to 2 months, then thaw at room temp and frost the day you serve.
- The frosting is too sweet or too thick
- Add a pinch of fine salt to balance and drizzle in a teaspoon of cream at a time until it is creamy but still able to hold a swirl.
- I do not have a piping bag
- Use a sturdy zip-top bag, snip a 1/2 inch corner, and pipe tall spirals, or swipe on swoops with an offset spatula for a soft-serve look.
Serving Suggestions
These cupcakes love a side of cold milk for the kids and a chilled glass of prosecco for the adults because bubbles and vanilla are a flirty pair.
If you want a surprise center, core each cupcake and spoon in a teaspoon of strawberry or cherry jam to nod to the bomb pop layers while keeping the frosting strictly blue.
More pairings:
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