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Red White and Blue Cupcakes

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Ingredients
  

Chocolate Cupcakes

  • 1 cup all-purpose flour 130 g
  • ½ cup unsweetened cocoa powder 50 g
  • 1 tsp baking powder 4 g
  • ½ tsp baking soda 3 g
  • ¼ tsp salt 1.5 g
  • ¾ cup granulated sugar 160 g
  • 1 large egg 80 ml
  • ⅓ cup neutral oil (vegetable or canola) 120 ml
  • ½ cup milk
  • ½ cup hot water 120 ml

Buttercream Base

  • ¾ cup plus 2 tbsp unsalted butter, very soft 200 g
  • 3 cups powdered sugar 350 g
  • 1 tsp vanilla extract 5 ml

Decoration

  • Red gel food coloring
  • Blue gel food coloring

Instructions
 

Making the Cupcakes

  • Start by preheating your oven to 350°F (180°C) and lining a 12-cup muffin tin with cupcake liners.
    This is one of those small steps that makes everything smoother. There’s nothing worse than having your batter ready and realizing you forgot the liners (we’ve all been there).
  • In a large bowl, whisk together: flour, cocoa powder, baking powder, baking soda, salt, sugar
  • Take a second to break up any cocoa powder lumps it helps your cupcakes bake evenly and keeps the texture nice and smooth.
  • Add the Wet Ingredients: egg, oil, milk. Whisk until everything is well combined and smooth.
    At this stage, the batter will look thick and rich like a classic chocolate batter.
  • Now carefully stir in the hot water.
  • Divide the batter evenly between your cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool on a wire rack.

Making the Buttercream

  • In a large bowl, beat the softened butter until it’s light and fluffy.
    This step is key for that smooth, creamy texture. If your butter is too cold, it won’t whip properly so make sure it’s nice and soft.
  • Gradually add the powdered sugar, one cup at a time. Start mixing on low (to avoid a sugar cloud explosion again, we’ve all been there). Then increase to high speed once it’s incorporated.
  • Keep mixing until the buttercream is smooth and fluffy.
  • Mix in the vanilla extract.
    At this point, your buttercream should taste like something you’d happily eat straight off the spoon. No judgment if you do.
  • Split the buttercream into three bowls: leave one white, color one red, color one blue.
    Gel food coloring works best here because it gives you vibrant color without thinning the frosting.
  • Create the swirl trick: Lay a piece of plastic wrap on the counter. Spread each color in strips side by side. Roll it up into a log. Snip one end.
  • Place the log into a piping bag fitted with a large star tip.
  • Pipe swirls onto each cooled cupcake.
    As you swirl, the colors will naturally blend into that beautiful red, white, and blue pattern. It’s one of those little “wow” moments that feels extra special.