Fourth of July White Chocolate Confetti Cupcakes

Fourth of July White Chocolate Confetti cupcakes are a mouthful to say and a wonderful mouthful to eat!  With the Fourth of July being tomorrow, you still have plenty of time to make these mouthwatering treats!

This is a fairly standard cupcake recipe with the addition of melted white chocolate and sprinkles.  I love using the mini red, white and blue star confetti (found here) but any type will work.

What makes them even more special is the swirled frosting on the top.  I generally prefer a cream-cheese infused buttercream (it dampens some of the over-the-top sweetness of typical buttercreams) but the trick is combining three frosting colors to make this swirl design.  It’s much easier than it looks!

Begin the batter by mixing the dry ingredients in a small bowl (flour, baking powder and salt).

In a large bowl, cream the butter and sugar together and then add the eggs, one at a time.  Drizzle in the melted white chocolate and the vanilla.

Mix in the dry ingredients alternating with the milk in 2 to 3 portions.  

Finally, fold in the sprinkles.  Divide the batter between the muffin cups.  I like to fill them only 2/3 full so that they reach the top of the cup once baked.

While the cupcakes are cooling, make the Cream Cheese Buttercream Icing.

To decorate the cupcakes with the swirl pattern, divide the icing into three bowls:  one will stay white and for the other two, add drops of royal blue and red food gel coloring.

In order to get the most intense color, let the covered colored icing sit on the counter for 6-24 hours.  the colors will intensify without having to continue to add food coloring (which can discolor your teeth!).

Spread out a sheet of plastic wrap and place one of the icing batches in a log on the plastic wrap.  Fold the plastic wrap over tightly and tie both ends.  I didn’t exactly make mine even…I had a lot more white icing than the red or blue, but it will still work just fine!  repeat with the other two colors.

Now, fit a large disposable plastic piping bag with a 1M tip, snip off one end of each color and push all three bags at the same time into the piping bag.  They won’t go all the way to the tip, but as soon as you start squeezing, the colors with combine and start to come out of the tip.

Just swirl the tip around the outside, working your way to the inside of the top of the cupcake.  You can practice on a cutting board to get a pattern that you like.  You can also swirl from the middle out.  You can add a second smaller layer of icing on the top of the first layer.  It’s entirely up to you. These cupcakes will look beautiful any old way you frost them!

Happy Fourth of July, friends!

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Fourth of July White Chocolate Confetti Cupcakes

Makes: 18 cupcakes

Prep Time: 15 minutes

Bake Time: 22 minutes

Total Time: 37 minutes

Ingredients

  • 4 ounces of good quality white chocolate bar (see Chef’s Note)
  • 1 & 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp of salt
  • 1/3 cup of butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup plus 1 tablespoon milk
  • 1/4 cup sprinkles or funfetti
  • Cream Cheese Buttercream Icing 

Instructions

Preheat oven to 325˚F. Line a cupcake pan with cupcake liners of your choice.

Melt the white chocolate by breaking it into pieces and placing in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring after every 30 seconds, until smooth.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

In another large bowl (or with a stand mixer), cream the butter and sugar together on medium-high speed until light & fluffy (2 to 3 minutes).

Add the eggs in one at a time, mixing well after each addition. Add the melted white chocolate and vanilla and mix well.

Add the dry ingredients alternating with the milk in 2 to 3 portions. Mix well after each addition. Gently fold in the sprinkles. Divide batter evenly into prepared cupcake pan, filling each liner 2/3 full.

Bake cupcakes until a tester inserted into the center comes out clean or with dry crumbs (about 22 minutes). Let cool completely before frosting.

Chef’s Note:

Do not use white chocolate chips. I haven’t found a brand that won’t seize up. Instead, use a good-quality white chocolate bar such as Lindt. They can usually be found in the candy section of most grocery stores.

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