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Perfect Mini Flag Cupcakes with Buttercream Stars

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These mini cupcakes are quick, easy, and festive treats perfect for patriotic celebrations like the 4th of July. They feature a light vanilla base topped with colorful buttercream stars in red, white, and blue.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, warmed slightly
  • 1 tsp pure vanilla extract
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tsp pure vanilla extract (for buttercream)
  • Red and blue gel food coloring, a few drops each

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin pan (24 cups) with paper liners or grease lightly.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Using a mixer, beat 1/2 cup softened butter until pale and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
  4. Add half the dry ingredients to the butter mixture, then pour in warm milk and vanilla extract. Mix on low speed to combine. Add remaining dry ingredients and mix just until combined.
  5. Spoon batter into mini muffin cups, filling about 2/3 full. Use a small cookie scoop for even portions.
  6. Bake on middle rack for 12-15 minutes. Check doneness by inserting a toothpick; it should come out clean.
  7. Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For buttercream, beat 1 cup softened butter until creamy. Gradually add powdered sugar alternating with heavy cream. Add vanilla and beat on medium-high for 3-4 minutes until light and fluffy.
  9. Divide buttercream into three bowls. Leave one white, tint one red, and one blue with gel food coloring.
  10. Fit piping bags with small star tips and pipe stars onto cooled cupcakes in a miniature flag pattern: rows of red and white stars with a blue star section on the corner.
  11. If buttercream is too soft to pipe, chill for 10 minutes; if too stiff, add a splash of cream.

Notes

Use room temperature ingredients for best results. Cream butter and sugar until pale and fluffy for a tender crumb. Use a small cookie scoop for even cupcake portions. Frost cupcakes only when fully cooled to prevent melting buttercream. For gluten-free, substitute almond flour and gluten-free baking powder. For dairy-free, use vegan butter and plant-based milk. Gel food coloring is preferred for vibrant colors without watering down buttercream. Chill buttercream if too soft to pipe.

Nutrition

Keywords: mini cupcakes, 4th of July, patriotic dessert, buttercream stars, easy cupcakes, party treats, vanilla cupcakes

Find it online: https://yumyep.com/perfect-mini-flag-cupcakes-recipe-easy-homemade-buttercream-stars-for-4th-of-july-celebrations/