Fun and Festive Firework Cupcakes: Perfect for Holidays and Birthdays

I’m so excited to share this Firework Cupcakes recipe with you because it’s become a total favorite in our family! Whether you’re celebrating the Fourth of July, a birthday, or just want to add a little extra sparkle to any day, these cupcakes always bring that festive vibe. Plus, they’re easier to make than you might think, and decorating them feels like a fun little art project that the kids and I love doing together.

One of the best things about these cupcakes is how they bring a burst of color and joy to the party table. The red, white, and blue frosting layered in perfect stripes with silver star sprinkles really nails that firework look. It’s like having a mini celebration on every cupcake! Honestly, I can’t get enough of how cheerful and bright they turn out, and seeing my kids’ faces light up when they help decorate makes it all worth it.

If you’re looking for a recipe that’s fun to make, tastes delicious, and adds that wow factor without a lot of fuss, these Firework Cupcakes are it. I’ll walk you through the whole process, from the fluffy, buttery batter to piping on the colorful frosting stripes. Trust me, these cupcakes are perfect for any holiday or birthday party, and they’ll definitely become a new classic in your home too!

Ingredients

For the cupcakes:

• 1 cup unsalted butter, softened: This gives the cupcakes a rich, buttery base and keeps them nice and moist.

• 2 cups sugar: Adds the perfect amount of sweetness to balance the flavors.

• 4 eggs: These help bind everything together and add extra fluffiness.

• 1 cup sour cream: Makes the cupcakes super tender and adds a slight tangy flavor.

• ½ cup milk: Keeps the batter smooth and adds moisture.

• 1 tsp vanilla: Adds a warm, comforting aroma and flavor.

• 3 ½ cups flour: The structure that holds everything together perfectly.

• 2 tsp baking powder: Gives the cupcakes a light, fluffy rise.

• ½ tsp baking soda: Works with the sour cream to help the cupcakes rise beautifully.

• 1 tsp salt: Balances the sweetness and enhances all the other flavors.

For the frosting:

• 1 cup unsalted butter, softened: The creamy base that makes the frosting smooth and spreadable.

• 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.

• 1 tsp vanilla: Adds a lovely depth of flavor to the frosting.

• ½ tsp salt: Keeps the sweetness from being overpowering and brings out the flavors.

• 2-3 tbsp milk: Helps loosen the frosting so it’s easy to pipe and spread.

• Royal Blue gel food coloring: Gives your frosting a bold, vibrant blue, perfect for that firework effect.

• Super Red gel food coloring: Adds a bright, festive red to make the cupcakes pop.

• Silver star sprinkles: The finishing touch that makes your cupcakes sparkle like real fireworks!

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350 degrees. Line a couple standard muffin tins with cupcake liners, set aside.

2. For the cupcakes: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.

3. Add in the eggs, milk, sour cream and vanilla. Mix well, scraping the sides often.

4. Add in the remaining dry ingredients: flour, baking soda, baking powder and salt. Mix until combined. Scrape down the sides and then mix again on medium speed for about a minute.

5. Using a measuring cup or a small ice cream scoop, divide the batter between each of the cupcake liners, filling about ½-⅔ full.

6. Bake in the preheated oven for 14-16 minutes or until the centers are set. Allow to cool completely before decorating.

7. For the frosting: In the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, vanilla and salt. 

8. Mix on low until combined. 

9. Add in the remaining powdered sugar and the milk. Mix on low until combined. Scrape the sides often and bump up the speed to medium for an additional 2-3 minutes or until the frosting is smooth and fluffy. 

10. Divide the frosting between three bowls. Tint one bowl red, one blue and leave the remaining bowl white. Keep in mind that the color will develop the longer it sits so add enough gel food coloring to get within a couple shades of the color you’re looking to achieve, knowing that it will darken as it sits. Also, I highly recommend using gel or powder food coloring that are more concentrated, not liquid. 

11. Transfer each of the frostings to piping bags fitted with a grass tip – I used Wilton 233. 

12. Once the cupcakes are completely cool, they can be decorated. Holding the blue piping bag at a 45 degree angle to the cupcake, pipe short stripes of frosting just around the outside edge – rotating the cupcake as you go. Add another round of white frosting in the same manner, starting a little bit closer to the center of the cupcake and only overlapping a little bit over the blue. Finally, follow up with the red frosting at the center of the cupcake and overlapping with the white. Alternatively, you can also change the color sequence and begin with red, then white, then blue.

13. Sprinkle the silver star accents over the top. 

Top Tips

• Make sure your butter is softened to room temperature before you start, this helps the batter and frosting mix up smooth and creamy.

• Don’t overmix the batter once you add the flour; just mix until combined to keep the cupcakes light and fluffy.

• Use gel food coloring instead of liquid to get those vibrant, rich colors without thinning out your frosting.

• Let the cupcakes cool completely before frosting, warm cupcakes can melt your beautiful piping work.

• When piping the frosting, hold the bag at a 45-degree angle and rotate the cupcake slowly for neat, even stripes.

• If you don’t have a grass piping tip, a small star tip works great too and still gives that fun textured look.

• Add the silver star sprinkles right after frosting so they stick well and don’t fall off.

• Don’t stress about perfect stripes, each cupcake will have its own unique firework look, which makes them even more special!

• You can make the cupcakes and frosting a day ahead, just store the cupcakes in an airtight container and the frosting covered separately until you’re ready to decorate.

• Have fun with the colors! You can switch up the order or even add a little shimmer with edible glitter for extra sparkle.

Serving & Storing

• Serve these cupcakes at room temperature so the frosting stays soft and creamy.

• They make a perfect festive treat for holidays, birthday parties, or any celebration that calls for a little sparkle.

• Store leftover cupcakes in an airtight container at room temperature for up to 2 days.

• If you want to keep them longer, refrigerate the cupcakes in an airtight container for up to 5 days, but bring them back to room temperature before serving for the best flavor.

• You can also freeze unfrosted cupcakes for up to 3 months; just thaw completely before frosting and decorating.

• If frosting gets a bit hard in the fridge, let cupcakes sit out for about 30 minutes before serving to soften.

• These cupcakes are easy to transport, just keep them in a sturdy container so the frosting and sprinkles stay intact.

FAQs

• Can I make these cupcakes gluten-free?
  Yes! You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it includes xanthan gum or add some separately for structure.

• What’s the best way to soften butter quickly?
  Cut the butter into small cubes and let it sit at room temperature for about 30 minutes. You can also microwave it in short bursts of 5-7 seconds on low power, but be careful not to melt it.

• Can I use liquid food coloring instead of gel?
  Gel food coloring is best because it gives vibrant color without thinning your frosting. If you only have liquid, use it sparingly to avoid a runny consistency.

• How do I store leftover frosted cupcakes?
  Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring refrigerated cupcakes back to room temperature before serving.

• Can I prepare the cupcakes or frosting ahead of time?
  Absolutely! You can bake the cupcakes a day or two in advance and store them covered at room temperature. Frosting can be made ahead and stored in the fridge; just bring it to room temperature and give it a quick whip before using.

• What’s the best way to pipe the frosting for the firework effect?
  Use a piping bag fitted with a grass or multi-opening tip and pipe in stripes from the outside edge toward the center, layering red, white, and blue as described in the recipe.

• Can I make these cupcakes dairy-free or vegan?
  This recipe isn’t dairy-free or vegan as is, but you can experiment with dairy-free butter substitutes, plant-based milk, and egg replacers. Keep in mind texture and flavor might change.

• Why does the color of the gel food coloring darken over time?
  Gel colors often deepen as they sit, so start with a slightly lighter shade when mixing the frosting to avoid colors that are too intense.

• How do I prevent the cupcakes from sticking to the liners?
  Make sure to grease the liners lightly if needed, or use high-quality liners designed to release easily. Also, avoid overbaking, which can dry out the cupcakes and cause sticking.

• Can I double this recipe for a larger batch?
  Yes! Just double all the ingredients and bake in batches or use additional pans. Keep an eye on baking time, as it might vary slightly with larger quantities.