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Fireworks Cupcakes

Fireworks cupcakes are tall swirled vanilla cupcakes topped with tri-color buttercream peaks, star sprinkles, and sparkler picks for a patriotic 4th of July look. The frosting is piped in a dramatic upward swirl for a firework burst effect.
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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
  

white or vanilla cake mix (plus ingredients on box)
  • 1 white or vanilla cake mix Use the box’s listed ingredients (typically eggs, oil, and water) to bake the cupcakes.
buttercream
  • 1 cup unsalted butter Soften to room temperature.
  • 4 powdered sugar
  • 2 tsp vanilla extract
  • 3.5 tbsp heavy cream Start with 3 tbsp and add 1 tbsp more as needed for a pipeable texture.
  • 0.5 red and blue gel food coloring Use red and blue colors; gel gives vivid swirls.
  • 1 red white and blue star sprinkles
  • 1 sparkler picks or flag picks for decoration Insert into the center of each cupcake before serving.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 muffin tin
  • 1 piping bag

Method
 

Bake and cool cupcakes
  1. Preheat oven and bake cupcakes according to package directions in lined muffin tins, until a toothpick comes out clean. Let cupcakes cool completely on a wire rack, about 15-20 minutes, so the frosting won’t melt.
Make vanilla buttercream
  1. Beat softened unsalted butter until fluffy, then gradually add powdered sugar, vanilla extract, and heavy cream. Beat on high for 3 minutes until very light and fluffy, scraping the bowl once for an even texture.
Color buttercream for tri-color swirl
  1. Divide the buttercream into three portions, leaving one white, coloring one red, and coloring one blue with gel food coloring. Mix each portion just until the color is uniform.
Pipe tall fireworks peaks
  1. Fit a piping bag with a large star tip and load all three buttercream colors side by side for a tri-color swirl. Pipe a tall swirled peak of frosting onto each cooled cupcake, aiming for a dramatic upward mound.
Decorate and serve
  1. Shower each cupcake with red, white, and blue star sprinkles so they cascade down the peak and look like a burst. Insert a sparkler pick into the center of each cupcake and serve immediately.

Notes

Pro tip: make sure the cupcakes are completely cool before piping—warm cupcakes will cause the swirls to slump. Store frosted cupcakes in the refrigerator up to 3 days; bring to room temperature 15-20 minutes before serving. Freezing isn’t recommended once decorated with sparkler picks. For a dietary swap, use a dairy-free butter substitute and dairy-free heavy cream to keep the same pipeable buttercream texture.