Description
Celebrate Canada Day in the most delicious way with these festive Red and White Cupcakes! Swirls of vibrant red and creamy white cake are topped with a rich, fluffy frosting that’s light as air—and finished with a playful shower of sprinkles. Perfect for picnics, BBQs, or backyard fireworks, these cupcakes are sweet, patriotic, and totally irresistible. #CanadaDayDesserts #RedAndWhiteCupcakes #FestiveBakes
Ingredients
Scale
Cupcakes
- 1 cup butter, room temperature
- 1½ cups white sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 3 tablespoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Red food coloring
Frosting
- 10 tablespoons all-purpose flour
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 cups butter
- 2 cups granulated sugar
- ¼ cup sprinkles
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually alternate adding dry ingredients and milk into the butter mixture, mixing until smooth and combined.
- Divide batter evenly into two bowls. Add red food coloring to one batch and mix until vibrant.
- Spoon both red and white batters into cupcake liners, swirling or layering as desired.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting
- In a saucepan, whisk flour and milk over medium heat until thick like pudding. Remove from heat and cool completely.
- In a large bowl, beat butter and sugar until fluffy and light.
- Add the cooled flour mixture and vanilla extract. Beat until frosting is smooth and silky.
- Frost cooled cupcakes and top with sprinkles.
Notes
- Chill the cooked flour mixture before combining with butter for best texture.
- Use gel food coloring for a bold red hue without watering down the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg