Description
There’s something delightfully nostalgic about the icy red, white, and blue layers of a Bomb Pop popsicle on a hot summer day. As kids, we’d chase the ice cream truck down the street barefoot, giggling and sticky-fingered. Now, imagine capturing that same patriotic spirit in a soft, buttery cupcake topped with swirls of blue frosting and a burst of red, white, and blue sprinkles. These Patriotic Bomb Pop Cupcakes are exactly that — a dessert that’s both festive and incredibly easy to make, even for beginners.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup unsalted butter, softened (for frosting)
- 3½ cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 3–4 Tbsp heavy whipping cream
- 6 drops blue food coloring
- Red, white, and blue sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with patriotic-themed cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar using a stand mixer or hand mixer until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate adding the dry mixture and buttermilk to the creamed mixture, starting and ending with the dry mix. Mix just until combined.
- Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the butter until creamy. Gradually add powdered sugar, mixing on low. Add vanilla and cream until desired consistency is reached. Mix in blue food coloring.
- Pipe the frosting onto completely cooled cupcakes and top immediately with red, white, and blue sprinkles.
Notes
Use room-temperature ingredients for a smooth batter, avoid overmixing, test doneness early, and frost before the buttercream crusts to ensure the sprinkles stick.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 38g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg