Red, White and Blue Cupcakes

Dairy Free
Popular
Red, White and Blue Cupcakes
95 min.
24
172kcal

Suggestions


Celebrate your next gathering with a delightful treat that embodies the spirit of festivity: Red, White and Blue Cupcakes! These eye-catching desserts are not only visually stunning but also cater to those seeking dairy-free options, making them a popular choice for a variety of dietary preferences. Perfect for summer barbecues, Independence Day celebrations, or any occasion that calls for a splash of color and flavor, these cupcakes are sure to impress your guests.

With a light and fluffy texture, each cupcake is infused with a swirl of luscious seedless red raspberry jam, adding a burst of fruity goodness that complements the sweet vanilla cake. Topped with vibrant red and blue frosting, these treats are as delicious as they are festive. The finishing touch of sparkling sugar and charming red, white, and blue star decorations elevates them to a whole new level of celebration.

Ready in just 95 minutes and yielding 24 servings, these cupcakes are not only a feast for the eyes but also a guilt-free indulgence at only 172 calories each. Whether you're hosting a party or simply looking to brighten up your dessert table, these Red, White and Blue Cupcakes are the perfect way to bring a touch of joy and patriotism to your culinary creations. Get ready to wow your friends and family with this delightful dessert that’s sure to become a favorite!

Ingredients

  • box cake mix white
  • 0.8 cup raspberry jam red seedless
  • 12 oz fluffy frosting white
  • teaspoon purple gel food coloring red
  • 0.3 teaspoon purple gel food coloring blue
  • serving sparkling wine white
  • serving frangelico white blue red

Equipment

  • oven
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
  3. Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups.
  4. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect.
  5. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  6. Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes.
  7. Sprinkle with stars and sparkling sugar.

Nutrition Facts

Calories172kcal
Protein2.19%
Fat16.43%
Carbs81.38%

Properties

Glycemic Index
4.08
Glycemic Load
8.1
Inflammation Score
-1
Nutrition Score
2.185217415509%

Nutrients percent of daily need

Calories:171.94kcal
8.6%
Fat:3.1g
4.77%
Saturated Fat:0.84g
5.27%
Carbohydrates:34.54g
11.51%
Net Carbohydrates:34.19g
12.43%
Sugar:23.23g
25.81%
Cholesterol:0mg
0%
Sodium:179.2mg
7.79%
Alcohol:0.39g
100%
Alcohol %:0.95%
100%
Protein:0.93g
1.86%
Phosphorus:78.09mg
7.81%
Vitamin B2:0.1mg
5.78%
Calcium:50.28mg
5.03%
Folate:17.44µg
4.36%
Vitamin B1:0.05mg
3.32%
Selenium:2.09µg
2.99%
Iron:0.52mg
2.89%
Vitamin E:0.42mg
2.78%
Vitamin B3:0.56mg
2.78%
Manganese:0.05mg
2.42%
Vitamin K:2.42µg
2.31%
Copper:0.03mg
1.44%
Fiber:0.35g
1.42%
Vitamin C:0.94mg
1.13%