Best Independence Day Cupcakes Recipes

INDEPENDENCE DAY CUPCAKES

Independence Day Cupcakes image

A light fluffy cupcake filled with cool vanilla pudding offers a light alternative to a traditional cupcake. Substitute applesauce for a healthy alternative to shortening.

Provided by AJackson

Categories Desserts Cakes Cupcake Recipes Holiday

Time 1h15m

Yield 24

Number Of Ingredients 13

Ingredients

2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup vegetable shortening
3 egg whites
2 teaspoons vanilla extract
1 cup milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 cups skim milk
1 (7 ounce) container light whipped cream
12 thinly sliced strawberries, or as needed
24 fresh blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.
In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.
To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.
Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 25.9 g, Cholesterol 6.4 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 147.4 mg, Sugar 15.7 g

INDEPENDENCE DAY CUPCAKES

Independence Day Cupcakes image

Categories Dessert Bake Coconut Healthy

Yield makes 9

Number Of Ingredients 11

Ingredients

Batter
1/2 cup plus 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 large eggs
1/3 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
Whipped Cream Frosting (page 93)
1/2 cup fresh blueberries
1/2 cup hulled and halved fresh strawberries

Steps:

Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.
To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes. Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.