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Perfect Mini American Flag Cupcakes Recipe Easy 4th of July Treats

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These mini cupcakes are a festive and delicious treat perfect for 4th of July celebrations, featuring a moist cupcake base with tangy cream cheese frosting decorated like the American flag.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 1 1/2 teaspoons (6 g) baking powder
  • 1/4 teaspoon (1.5 g) salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 cup (120 ml) whole milk, room temperature (can substitute almond milk)
  • 8 oz (225 g) cream cheese, softened (full-fat recommended)
  • 1/4 cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) pure vanilla extract
  • Fresh blueberries and sliced strawberries for decorating (or red and blue sprinkles)

Instructions

  1. Preheat oven to 350°F (175°C). Line mini muffin pan with paper liners or lightly grease.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  6. Spoon batter into mini muffin pan cups about 2/3 full.
  7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
  9. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.
  10. Frost each cupcake with cream cheese frosting. Decorate with fresh blueberries in the top-left corner and sliced strawberries as stripes, or use red and blue sprinkles.

Notes

Use room temperature eggs and butter for smooth batter. Do not overmix to keep cupcakes tender. Frost only when cupcakes are completely cool to prevent melting. For gluten-free, substitute with 1:1 gluten-free baking flour blend. For vegan, use flax eggs, dairy-free cream cheese and butter alternatives.

Nutrition

Keywords: mini cupcakes, 4th of July, American flag cupcakes, cream cheese frosting, patriotic dessert, easy cupcakes, summer treats

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