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Fireworks Cupcakes

Fireworks cupcakes with tall swirled vanilla buttercream peaks are a showy patriotic dessert for the 4th of July. Tri-color piping, star sprinkle shower, and sparkler picks create a firework burst look on every cupcake.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes (baked from box)
  • 1 box white or vanilla cake mix plus ingredients on box
Vanilla buttercream
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar
  • 2 tsp vanilla extract
  • 4 tbsp heavy cream start with 3 tbsp and add more as needed for pipeable consistency
  • 1 red and blue gel food coloring
  • 1 red white and blue star sprinkles
  • 24 sparkler picks or flag picks for decoration

Equipment

  • 1 sheet pan

Method
 

Bake the cupcakes
  1. Bake cupcakes according to package directions in lined muffin tins, then cool completely on a wire rack before frosting.
Make the vanilla buttercream
  1. Beat the softened unsalted butter until fluffy, about 2 minutes, then gradually add the powdered sugar while mixing.
  2. Add the vanilla extract and heavy cream, then beat on high for 3 minutes until very light and fluffy.
Color and pipe a tri-color swirl
  1. Divide the buttercream into three portions: keep one white and color the other two red and blue with gel food coloring.
  2. Load a piping bag fitted with a large star tip with all three colors side by side for a tri-color swirl.
  3. Pipe a tall swirled peak of frosting onto each cooled cupcake, keeping the pressure steady for a dramatic tower.
Decorate like a fireworks burst
  1. Shower each cupcake with red, white, and blue star sprinkles so they cascade down the swirled peak.
  2. Insert a sparkler pick into the center of each cupcake and serve immediately.

Notes

For the cleanest towers, make sure the cupcakes are fully cool before frosting; warm cupcakes can cause the buttercream to slide. Store frosted cupcakes in an airtight container in the refrigerator up to 3 days, then let sit at room temperature for 10–15 minutes before serving. Freeze unfrosted cupcakes for up to 2 months; thaw completely and frost fresh. For a lighter option, use a reduced-fat frosting base mix for the buttercream, then beat in a little extra powdered sugar to keep the peak shape.