These quick and easy Firecracker Cupcakes are so fun and perfect for 4th of July and Memorial Day! These firecracker cupcakes are super festive for celebrating all summer long with a surprise of sprinkles in the middle! Make this 4th of July dessert today!
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 12 cupcakes
Preheat the oven to 375°F.
Grease and line a standard muffin pan. Set aside.
Combine the dry ingredients (first 4) in a large mixing bowl.
Add butter and cut in until crumbly. Set aside
In a separate mixing bowl, add eggs, milk, and vanilla. Whisk to combine.
Add wet ingredients to dry in two additions, stirring between each addition.
Scoop batter evenly into each muffin cup.
Bake cupcakes for 16-18 minutes, until they're lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.
Remove the cupcakes from the oven. After 5 minutes, remove from pan to finish cooling before for frosting.
When cupcakes are cool, cut a cone into the center of each cupcake with a knife. Cut off the excess from the piece removed from the middle and just keep the top circle portion. We'll be using it like a little lid in the next step.
Fill the cones you just cut with sprinkles. Then cover the hole with the saved circle so that the cupcake looks normal for frosting. You may need more or less sprinkles than 1/2 cup depending on how big you cut your holes.
Frost cupcakes with my favorite recipe for a fluffy vanilla buttercream
Pull the Twizzler apart so that it looks like a firework, leaving about an inch intact at the base. Place the intact portion of the Twizzler into the top of the cupcake. Top with more sprinkles and a sparkler candle, if desired.
- Only fill the cupcake tin about 2/3 full with batter. This will help get the perfectly round top, without being to flat or overflowing.
- Instead of sprinkles inside, try mini M&M's, crushed nuts, mini chocolate chips, red hots, or other small candies.
- Cake flour will make these cupcakes super soft and fluffy. If you don't have any cake flour, try this homemade cake flour substitute that works just as well (and you probably already have the ingredients!)
- I like to frost these with a classic vanilla buttercream. You can also opt for a cream cheese frosting, if you prefer.
- I used a Wilton 1M tip to frost my cupcakes. A Wilton 2D tip would have a similar affect as well.
- I used red, white, and blue Pull 'n Peel Twizzlers for the topper. But these cupcakes would look just as cute with the original red ones.
- Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
- Store fully decorated cupcakes well covered in the refrigerator for 3 days. Cupcakes, without filling, can be frozen up to 2-3 months. Thaw overnight in the refrigerator before continuing to step 10.
Serving: 1cupcake with frosting | Calories: 613kcal | Carbohydrates: 99g | Protein: 3g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 121mg | Sugar: 82g | Vitamin A: 230IU | Calcium: 44mg | Iron: 0.5mg