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A cupcake in a red silicone cupcake liner has vanilla frosting on top. Both the cupcakes and the frosting are full of red, white, and blue sprinkles. There are more cupcakes in the background.
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Fourth of July Cupcakes

Make these colorful, Fourth of July cupcakes for your summertime parties. You'll love the surprise inside, with dollops of jam. This recipe is topped with vegan vanilla frosting too.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 24 cupcakes
Calories 233kcal
Author Marly McMillen

Equipment

Ingredients

  • 5 teaspoons Ener-G Egg Replacer
  • 6 tablespoons warm water
  • 1 ½ cups water
  • ⅓ cup vegetable oil
  • ⅓ cup applesauce
  • ⅓ cup granulated sugar
  • 1 box white cake mix (dairy-free & egg-free)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup red and blue Jimmie sprinkles, divided
  • 2 cups vanilla frosting
  • Optional toppings: red, white and blue sprinkles/
Cups - Metric

Instructions

  • Preheat oven to 350° F/175°C and place cupcake liners in muffin pans. For this recipe I made 18 regular cupcakes.
  • In a small bowl stir together the egg replacer with 6 tablespoons of warm water. Set aside
  • In a mixing bowl, add the water, vegetable oil, applesauce, sugar, and egg replacer.
    A hand holds an orange spatula, stirring together ingredients in a mixing bowl.
  • Add the cake mix, flour, and baking powder. Mix on medium speed for one minute.
    A hand holds a plastic bag of cake mix, pouring it into a mixing bowl with other ingredients.
  • Scrape down the sides of the bowl, then beat on high for another minute.
  • Reserve some sprinkles for the tops of the cupcakes. Fold the remaining sprinkles into the batter and stir gently, so they don't spread too much. A little bit of color spread is nice.
    A hand holds red, white, and blue jimmies sprinkles, pouring them into a bowl with vanilla cake mix batter.
  • Pour the batter into the prepared cupcake liners, filling to about ⅔ full.
    Looking down on a muffin pan with paper and silicone liners filled with cupcake batter.
  • Bake for 18 to 20 minutes until a tester inserted into the middle of a cupcake comes out clean (no batter on it). When they're done, remove from the oven and set aside to cool.
  • Once cupcakes are cooled, top each with frosting. Transfer frosting to a pastry bag with a Wilton 1M frosting tip to add a decorative flute to the top of each cupcake. Top with reserved sprinkles.

Notes

Marshmallows stars look nice on red or blue frosting. Make them by pressing vegetarian marshmallows into 1/4-inch thin "patty". Then use a star cutter and press into sliced marshmallow. Place the star marshmallows on red or blue frosting for the most dramatic effect.

Nutrition

Calories: 233kcal | Carbohydrates: 41g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 186mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 70mg | Iron: 1mg