Patriotic Vanilla Confetti Cupcakes

Sharing is caring!

Last month, we had the chance to work on a fun video project with Reynolds and the Epicurious Community Table. They reached out and asked us to create a festive treat using Reynolds Foil Baking Cups for the 4th of July—and we happily said yes!

We had a delicious time developing this recipe for Patriotic Vanilla Confetti Cupcakes. They’re light, fluffy, and full of celebratory sprinkles—perfect for your holiday table.

These cupcakes start with a rich and flavorful vanilla base, and each bite holds a fun patriotic surprise—thanks to a sprinkle-filled swirl that makes them as festive as they are delicious.

Top them with your favorite vanilla buttercream for the perfect finish, then add a few extra sprinkles and some small USA flags to really bring the celebratory vibe to life.

 

This recipe is a great addition to any 4th of July celebration. It’s guaranteed to put a smile on everyone’s face, from the littlest partygoers to the young at heart.

More Cupcake Fun:

Vampire Bite Cupcakes

Blood Orange Cupcakes

Pandan Cupcakes

Yield: 12 Cupcakes

Patriotic Vanilla Confetti Cupcakes

No Ratings

Print

Festive and Patriotic Vanilla Confetti Cupcakes for the 4th of July Holiday.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup red and blue sprinkles
• favorite buttercream frosting

Instructions

PREHEAT oven to 350ºF.
CREAM the butter and sugar together until light and fluffy in a large mixing bowl, about 5 minutes. ADD the eggs, one at a time, mixing well after each addition.
SIFT together the dry ingredients.
ADD the dry ingredients, alternating with the milk, in three equal parts. After each addition, beat until the ingredients are incorporated. Do NOT over mix.
ADD the vanilla.
SCRAPE the batter in the bowl to make sure the ingredients are well blended.
ADD the sprinkles, and mix for 30 seconds.
LINE 12 muffin tin with Reynolds® Foil Baking Cups.
Carefully FILL baking cup, about 2/3 full.
BAKE until the cupcakes are golden brown, about 20 –25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven and let cool completely (at least 60 minutes) before frosting with your favorite buttercream frosting.
TOP with remaining sprinkles.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

 **disclosure:  we worked with Reynolds on the creation of this recipe, and were compensated for the development of this video, photography and the recipe.