Try this Layered Red, White & Blue Vanilla Cupcakes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
In a large bowl, beat egg whites until stiff peaks form. Set aside.
In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla.
In a small bowl, combine the dry ingredients. Alternate stirring in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing. Fold in whipped egg whites. Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one. Alternating between the white, red and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake 15-20 minutes or until a toothpick comes out clean after inserted. Set aside to cool.
For the frosting, beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat 3 minutes until frosting lightens in color and thickens slightly. Frost cooled cupcakes and top with sprinkles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1377g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3647 | ||
Calories from Fat: 2154 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.3g | 319 % | |
Saturated Fat 147.5g | 737 % | |
Monounsaturated Fat 61.4g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 632.3mg | 195 % | |
Sodium 2016.6mg | 70 % | |
Potassium 1538.6mg | 40 % | |
Total Carbohydrate 312.1g | 92 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 304.5g | ||
Protein 64.2g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3647
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