Simple July fourth cupcake recipe with sweet, fresh, patriotic flavor!

Looking for a quick way to pull together a special treat for this year's Fourth of July celebrations? These moist, flavorful vanilla cupcakes are topped with an airy, stabilized whipped cream, and fresh fruit; bringing a sweet, refreshing and light balance to the whole thing!

Top these moist, flavorful cupcakes with an airy whipped cream frosting and red and blue fruit.

Vanilla Cupcake Recipe

Ingredients

• 1 and 3/4 cups (207g) cake flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (8 Tbsp; 113g) unsalted butter at room temperature

• 1 cup (200g) granulated sugar

• 3 large egg whites, at room temperature

• 2 teaspoons pure vanilla extract

• 1/2 cup (120g) full-fat sour cream at room temperature

• 1/2 cup (120ml) whole milk at room temperature

Instructions

* Preheat the oven to 350°F Line a cupcake tin with liners. Line a second pan with 2 liners because this makes about 14 cupcakes

* Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

* Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the egg whites (at room temp) and vanilla extract and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients (I like to separate into two batches so the dry mixture doesn’t fly outside of the bowl) and mix until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix.

* Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 19–21 minutes, or until a toothpick inserted in the center comes out clean.

Stabilizer whipped cream frosting

Ingredients

• 1 teaspoon unflavored gelatin

• 1 ½ Tablespoons cold water

• 1 ½ cups heavy whipping cream cold

• ½ cup (65 g) powdered sugar

• 1 teaspoon vanilla extract

Instructions

* Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish

* Add water and whisk gelatin and water together until all gelatin has been absorbed.

* Set mixture aside to sit for 5 minutes.

* While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in your large chilled mixing bowl for your electric mixer. Use an electric mixer to beat until the mixture is thickened, but stop before reaching soft peaks.

* check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.

* With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.

* Immediately pipe or ice cake or cupcakes. Store the rest in the fridge!

* Add blueberries and strawberries to make this a patriotic cupcake!

Happy Fourth of July!