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Dessert

All American Vanilla Buttercream Cupcakes

These easy patriotic treats are perfect for BBQs, family gatherings, and a night of fireworks. Sweet, colorful, and fun for all ages — these cupcakes are guaranteed to disappear fast!

Yields 16 Servings
Prep + Chill Time 30 mins Cook Time 15 mins Total Time 45 mins

These yummy cupcakes are topped with fluffy buttercream frosting and finished with festive red + blue sprinkles for the ultimate patriotic treat.

Ingredients

For the Cupcakes

  • 1-1/2 cup all purpose flour
  • 2 Tbsp cornstarch
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 6 Tbsp salted butter, at room temperature
  • 3 Tbsp vegetable oil (or any neutral cooking oil)
  • 1/4 cup water, at room temperature
  • 1/2 cup full fat sour cream, at room temperature
  • 1 tsp white vinegar
  • 2 Large Dakota Layers Eggs + 1 Egg Yolk, at room temperature
  • 1 Tbsp pure vanilla extract

For the Buttercream Frosting

  • 1-1/2 cup butter, at room temperature
  • 3 tsp pure vanilla extract
  • 5-1/2 cup powdered sugar
  • 2-4 Tbsp heavy cream

Instructions

For the Cupcakes:

  1. Preheat the oven to 350°F and line 2 cupcake pans with a total of 15 liners, spreading them out in the pan.
  2. In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
  3. Cube the butter, then add it and the vegetable oil to the dry ingredients and mix using the paddle attachment on medium speed. Stop once the mixture resembles wet sand.
  4. In a separate bowl or large liquid measuring cup, whisk the water and sour cream until smooth. Then, add the vinegar, eggs, egg yolk, and vanilla extract and whisk until smooth.
  5. With the mixer running on low speed, slowly stream in the sour cream mixture until combined.
  6. Do a final mix by hand to ensure the batter is mixed evenly.
  7. Fill the cupcake liners half full, then bake at 350 for 15-16 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let the cupcakes cool completely.

For the Buttercream Frosting:

  1. Beat the butter with the paddle attachment of your stand mixer on medium-high speed for 10 minutes. Every couple of minutes, scrape down the bottom and sides of the bowl.
  2. Mix in the vanilla extract.
  3. Add half of the powdered sugar (2% C) and mix on the lowest speed for 3 minutes.
  4. Scrape down the bottom and sides of the bowl, then repeat with the remaining powdered sugar.
  5. Add heavy cream 1 TBSP at a time until you reach your desired consistency.
  6. Use a large round tip to pipe swirls of buttercream on top of the cooled cupcakes then top with patriotic sprinkles.

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