Best Ever July 4th Cupcakes From Scratch

Nicole Fabian-Weber
Food & Party

4th of july cupcakesTomorrow is the Fourth of July. Yay, freedom. And yay cupcakes!

Surely you'll be spending the day barbecuing with family and friends, eating lots of things on buns, but the question that begs to be answered is: How will you top it all off at night's end?

Of course there will be your Aunt Flo's famous flag cake with blueberries and strawberries. And perhaps there will even be one of those Jell-O mold things. So why not go rogue by bringing individual treats for all? Why not bring cupcakes?

Now we're not saying cupcakes are a ground-breaking dessert. But we are saying you've never tasted anything like these made-from-scratch cupcakes from the world-famous Magnolia Bakery. And did we mention buttercream frosting?

Magnolia's Vanilla Cupcakes with Buttercream Frosting from



  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4th of July decorations of your choice

Vanilla Buttercream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract


1. Preheat oven to 350.

2. Line 2 (1/2 cup-12 cup capacity) muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

5. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Now on to the frosting ...

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Now grab some kids and decorate as you like!


Image via elvissa/Flickr

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