4th of July Cupcake Using Cake Mix. This 4th of July Cupcake came right out from box cake mix. How to make instructions and how to make it moist.

4^th of July Cupcake

This 4^th of July Cupcake came right out from box cake mix. Add in red, white and blue colors and sprinkles, and you’ll serve this 4^th of July Cupcake to a raving crowd. Bring this to your 4^th of July potluck. We don’t celebrate the 4^th in the Philippines, so this is new to me, like 23 years old. Still I get excited about the fireworks, food and this cupcake. I made this before, but this is the first that I share it on this blog, since I thought this recipe is too easy.

How do you make 4th of July cupcakes?

This 4^th of July cupcake used cake mix as the base ingredient. I added the color and revised the box instruction to make the cupcake moister and more delicious.

Separate the eggs: Crack the egg and separate the yolks from the white. Make sure that there’s no yolk stain when separating.
Mix: Place the cake mix in the bowl and add in water, oil.
Divide the Batter: Divide the batter equally into three bowls and color the batter red and the other blue. Don’t add color to the last bowl.
Bake: Preheat oven at 350 F and bake the oven for fifteen to eighteen minutes. Start checking in fifteen minutes. The cupcake is cook when the the toothpick comes out clean.

Ingredients for 4th of July Cupcake Using Cake Mix :

Cake Mix- I use the white cake mix.
Egg whites- separate the egg yolks from egg whites. I added one more egg on this recipe.
Cooking oil- I used canola oil.
Food color- use food coloring gel. This is less fluid.

CREAM CHEESE FROSTING:

1 pack 8 oz cream cheese
6 tablespoon unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract

How do you keep cupcakes moist and fluffy?

Make your cupcake moist by following these steps:

I change the recipe and added extra egg to make make these cupcake moist and soft.
When I bake my cupcakes. I set the timer for twenty minutes, but I start checking using the toothpick test. I start checking at fifteen minutes. If the toothpick comes out clean then it’s done.
Let the cupcakes cook for five minutes and remove the cupcakes from the pan after five minutes, and let it continue to cool down in the cooling rack. If you let the cupcakes sit in the cupcake pan for long, the heat of the pan will continue to cook the cupcakes, which will make them dry.

How do you frost a cupcake with pipe filling?

I make this cupcake so simple for you, so I frost it very simply. Simply get a spoon and frost on top of the cupcake and sprinkle with the 4th of July sprinkles.

How do you store them?

You can store this cupcake in the sealed container and let it sit in a room temperature. You can also freeze them. Freeze it without frosting and thaw in the room temperature and frost.

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4th of July Cupcake Using Cake Mix.

4th of July Cupcake Using Cake Mix. This 4th of July Cupcake came right out from box cake mix. How to make instructions and how to make it moist.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Servings: people

Calories: 354kcal

Author: Shobee

Equipment

Cupcake pan
Cupcake liner
Mixing bowl
spatula
electric mixer

Ingredients

Cupcake Ingredients

1 box White Cake mix .25 oz Duncan Hines Classic White
4 large eggs separated
1/3 cup Canola Oil
1 cup Water
sprinkles

Frosting Ingredients

1 pack Cream cheese 8 oz cream cheese-use your favorite brand
6 tablespoons Unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Make the Cupcake Batter

Separate egg yolks from egg whites. Add in the cake mix and add in oil and water. Mix until there are no lumps in the batter.
Divide batter equally in three separate bowls, Add in red coloring gel in one bowl, add blue to the other and don't add food color to the last bowl.
Line cupcake pan with cupcake liner.
Scoop the blue batter and transfer to the cupcake liner, add the red color and the white. Fill the cupcake liner 2/3 full.
Preheat oven at 350 F and set the timer for twenty minutes, but start checking at fifteen minutes and check if the toothpick comes out clean. Let cool in the pan for five minutes and transfer in a cooling rack. Let it completely cool before frosting.

Make the Frosting

Place the cream cheese and unsalted butter in a large bowl and beat using an electric mixer and mix until smooth.
Add the powdered sugar and vanilla. Mix until smooth.
When the cupcakes are cold, frost using a spatula and decorate using a 4th of July sprinkles.

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Nutrition

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...