Get ready to impress your friends and family this Fourth of July with these fun and festive Red, White & Blue Pull-Apart Cupcakes, perfect for your rooftop picnic! With simple ingredients and a splash of creativity, these cupcakes bring a burst of patriotic flavor to your celebration. Plus, they’re easy to share and make for a great centerpiece at your gathering!
Tools and Supplies Needed
- Mixing bowls
- Whisk or electric mixer
- Cupcake liners
- Standard muffin tin
- Piping bags or resealable plastic bags
- Spoon or spatula
- Food coloring (red and blue)
- Decorative sprinkles (optional)
**Firework Star Cupcake Pull-Apart**
These Red, White & Blue Pull-Apart Cupcakes are a festive and fun treat that perfectly captures the spirit of the 4th of July. With a sweet, moist cake base colored in patriotic hues and topped with creamy, vibrant frosting, they’re sure to be a hit at your rooftop picnic. Plus, they’re simple to make, so you can focus on celebrating with friends and family!
The combination of fluffy red velvet and vanilla cupcakes topped with blue and white frosting makes for a deliciously light dessert. Fresh berries add a pop of flavor and a fresh element, making these cupcakes not just pretty but tasty too. You can pull them apart easily, making them perfect for sharing!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake liners
- 12-cup muffin tin
- Piping bags and tips
Ingredients
- 1 box red velvet cake mix
- 1 box vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
- 1 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Blue food coloring
- Red food coloring
- Fresh blueberries and raspberries for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with cupcake liners.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions, combining it with eggs, vegetable oil, and water. Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- In a separate bowl, prepare the vanilla cake mix in the same way. Pour this batter into another muffin tin lined with cupcake liners.
- Bake both cupcakes in the preheated oven for about 18-20 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely.
- While the cupcakes are cooling, beat the softened butter in a mixing bowl and gradually add the powdered sugar. Mix until smooth and creamy, then add the vanilla extract. Divide the frosting into two bowls.
- Color one bowl of frosting with blue food coloring and the other with red food coloring. Use a piping bag fitted with a star tip to frost the cupcakes, alternating colors for a festive look.
- Top each cupcake with fresh blueberries and raspberries for that perfect patriotic finish. Arrange the cupcakes on a platter for easy pulling apart and serving.
**American Flag Cupcake Display**
These Red, White & Blue Pull-Apart Cupcakes are a delightful treat for your rooftop 4th of July picnic. Soft and fluffy, these cupcakes are topped with swirls of vibrant red and white frosting, creating a fun and festive display that mimics the American flag. Not only do they look fantastic, but they also taste amazing, with a perfect balance of sweetness and flavor that everyone will love.
Making these cupcakes is simple and enjoyable, making them great for bakers of all skill levels. Gather your friends and family for a fun baking session, and watch as these colorful cupcakes become the highlight of your celebration!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Cupcake liners
- Cupcake baking pan
- Piping bags and tips
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Red and blue food coloring
- 3 cups buttercream frosting
- White chocolate chips or fondant for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line your cupcake pan with liners.
- In a large bowl, combine flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
- Add eggs, milk, and vanilla extract. Beat until the batter is smooth and well combined.
- Divide the batter into three bowls. Color one bowl with red food coloring, another with blue, and leave the last one uncolored.
- Scoop the batter into cupcake liners, alternating colors to create a fun pattern.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Once cooled, use piping bags to frost the cupcakes with red and white buttercream. Top with white chocolate chips or fondant stars for decoration.
**Rocket Pop Swirl Cupcakes**
These Rocket Pop Swirl Cupcakes are a festive and fun treat perfect for your 4th of July rooftop picnic. With their vibrant red, white, and blue colors, they not only look amazing but also deliver a delightful vanilla flavor that everyone will love. Plus, they’re surprisingly easy to whip up, making them a great choice for any skill level.
The cupcakes are topped with a swirled buttercream frosting, emulating the classic rocket pop ice cream we all adore. Each bite is a sweet reminder of summer, and they’re bound to be a hit at your celebration!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Cupcake liners
- Standard muffin tin
- Spatula
- Piping bags with star tip
- Food coloring (red, blue, and white)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Red and blue food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is combined.
- Divide the batter evenly into three bowls. Leave one bowl plain, color the second bowl red, and the third bowl blue using food coloring. Make sure to mix until the color is even.
- Using a spoon, layer small amounts of each colored batter into the cupcake liners, alternating between red, white, and blue. Fill each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
- While the cupcakes cool, prepare the frosting. Beat together butter, powdered sugar, vanilla extract, and a splash of milk until smooth. Separate the frosting into three bowls and color one red and one blue.
- Using a piping bag fitted with a star tip, pipe the frosting onto the cooled cupcakes, creating a swirl of red, white, and blue on top. Get creative with your designs!
- Serve these colorful cupcakes at your picnic and enjoy the festive spirit!
**Bald Eagle Cupcake Mosaic**
These Bald Eagle Cupcake Mosaics are not just a treat for your taste buds but a delightful centerpiece for your 4th of July picnic. With layers of rich flavors combined with a fun and festive design, they embody the spirit of the holiday. The combination of moist vanilla cupcakes topped with creamy frosting and vibrant decorations makes them a hit.
Simple to make and a joy to decorate, these cupcakes invite everyone to join in on the fun. Perfect for both kids and adults, this recipe is a great way to celebrate America’s birthday with a sweet twist!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Cupcake liners
- Cupcake pan
- Piping bags and tips
- Offset spatula
- Cookie cutters (for decorations)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup white buttercream frosting
- Red and blue fondant (for eagle decoration)
- Orange candy (for beak)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, vanilla, and milk. Mix until smooth.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once cooled, frost each cupcake with white buttercream, using a piping bag to create swirls.
- Roll out red and blue fondant and cut shapes for the eagle’s wings and body. Assemble on top of the frosting, adding an orange candy for the beak.
**Stars & Stripes Firecracker Pull-Apart**
These Red, White & Blue Pull-Apart Cupcakes are a fun and festive treat perfect for your rooftop 4th of July picnic. They’re bursting with flavor and are surprisingly easy to make, making them a great addition to any celebration. With layers of moist cake and vibrant frosting, they’re sure to be a hit with your friends and family.
The cupcakes are deliciously sweet and bring a nostalgic taste of summer celebrations. Decorated with swirls of red and blue frosting, and topped with little flags, they embody the spirit of Independence Day while being fun to pull apart and enjoy.
Tools and Supplies Needed
- Mixing bowl
- Electric mixer or whisk
- Cupcake liners
- Muffin tin
- Piping bags and tips
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1/2 cup red frosting
- 1/2 cup blue frosting
- 1 cup white frosting
- Mini flags for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Beat until smooth.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a cooling rack.
- Once the cupcakes are cool, use a piping bag fitted with a star tip to swirl red frosting on half of the cupcakes and blue frosting on the other half. Top with white frosting in the center.
- Insert mini flags into the tops of the cupcakes for a festive touch. Serve and enjoy!
**Patriotic Heart Cupcake Ring**
Get ready to impress your friends with these delightful Patriotic Heart Cupcakes! These cupcakes are not only visually stunning but also packed with sweet, buttery flavor that’s sure to make your 4th of July picnic memorable. The combination of red, white, and blue frosting adds a fun twist, making them perfect for celebrating the holiday.
Making these cupcakes is simple and allows for a creative touch. With a little bit of time and some basic baking skills, you can whip up a batch that will wow your guests. Gather your supplies and let’s get baking!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Muffin tin
- Paper cupcake liners
- Piping bags and tips
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Red and blue food coloring
- 1 cup buttercream frosting (store-bought or homemade)
- Fresh strawberries and blueberries for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, until combined.
- Divide the batter into three bowls. Leave one bowl plain, then add red food coloring to one and blue to the other, mixing until the colors are vibrant.
- Spoon the red, plain, and blue batters into the cupcake liners, layering them to create a striped effect.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.
- Once cooled, use piping bags to frost the cupcakes with red, white, and blue buttercream to create heart shapes. Top with fresh strawberries and blueberries for a festive finish.
**Usa Letters Pull-Apart Cake**
Red, White & Blue Pull-Apart Cupcakes are the perfect festive treat for your rooftop picnic this 4th of July. These delightful cupcakes not only taste amazing with their rich and fluffy texture but also provide a fun way to celebrate Independence Day. With a combination of classic flavors like vanilla and chocolate, they are sure to please both kids and adults alike.
This recipe is simple and allows for creativity, making it a fantastic baking project for all skill levels. You can customize the design with vibrant colors and festive toppings, turning ordinary cupcakes into a patriotic masterpiece that everyone will love.
Tools and Supplies Needed
- Muffin tin
- Mixing bowls
- Electric mixer
- Piping bags
- Cupcake liners
- Food coloring (red and blue)
- Decorative sprinkles
- Small flags for decoration
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 4 cups powdered sugar
- 1-2 tablespoons milk
- Red and blue food coloring
- Decorative sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine buttermilk, oil, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fill the cupcake liners about 2/3 full with batter.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- While cooling, prepare the frosting by whipping the softened butter until creamy. Gradually add the powdered sugar and milk until desired consistency is reached. Divide the frosting into three bowls, dye one red, another blue, and leave one white.
- Frost the cooled cupcakes with the colored frosting using piping bags to create a pull-apart design, alternating colors. Top with decorative sprinkles and small flags for a festive touch.
**Fourth Of July Wreath Cupcakes**
These Red, White & Blue Pull-Apart Cupcakes are a playful twist on traditional desserts, perfect for your rooftop 4th of July picnic. With layers of soft vanilla cupcakes topped with fluffy frosting and adorned with star-shaped decorations, they bring a festive spirit to any gathering. These cupcakes are simple to make, full of rich flavor, and sure to impress your guests without requiring extensive baking skills.
The combination of light and airy cupcakes paired with creamy frosting creates a delightful treat that’s as enjoyable to eat as it is to look at. Each bite is a little celebration, making them a must-have for your holiday festivities!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Muffin tin
- Cupcake liners
- Piping bag and tips
- Star-shaped cookie cutter
- Serving platter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- Red and blue food coloring
- Star-shaped decorations
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Divide the batter evenly into the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes are baking, whip the heavy cream and powdered sugar until stiff peaks form. Divide the whipped cream into two bowls and tint one with red food coloring and the other with blue.
- Once the cupcakes have cooled, pipe the white whipped cream on top, then add red and blue dollops to create a festive look. Finish by placing star-shaped decorations on top.
**Popsicle Cupcake Pull-Apart**
These fun and festive Popsicle Cupcake Pull-Apart treats are sure to be a hit at your 4th of July picnic! Bursting with flavors of vanilla and strawberry, they combine the classic taste of cupcakes with the playful design of popsicles, making them perfect for summer gatherings. Not only are these cupcakes visually appealing, but they are also surprisingly simple to whip up, allowing you to spend more time celebrating with friends and family.
The vibrant colors of red, white, and blue will brighten your picnic table while the delicious flavors keep your guests coming back for more. With a soft cupcake base topped with fluffy frosting and colorful decorations, these cupcakes are as delightful to eat as they are to look at. Let’s get started on creating these show-stopping treats!
Tools and Supplies Needed
- Mixing bowls
- Electric mixer
- Cupcake liners
- Muffin tin
- Piping bags
- Food coloring (red and blue)
- Star piping tip
- Serving platter
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup vanilla frosting
- Food coloring (red and blue)
- Decorative sprinkles (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line the muffin tin with cupcake liners.
- Make the Batter: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the Batter: Divide the batter evenly into two bowls. In the first bowl, add red food coloring until you achieve the desired shade. In the second bowl, add blue food coloring to match. Mix well.
- Fill the Liners: Using a spoon, fill the cupcake liners with alternating spoonfuls of red and blue batter, creating a fun marbled effect.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Frost the Cupcakes: Once cooled, use the piping bag fitted with a star tip to frost the cupcakes with vanilla frosting. Top with decorative sprinkles if desired.
- Arrange and Serve: Place the cupcakes on a serving platter in a fun, pull-apart arrangement. Enjoy your festive Popsicle Cupcake Pull-Apart treat!
**Red, White & Blueberry Cupcakes**
These festive Red, White & Blueberry Cupcakes are a delightful way to celebrate the 4th of July. They’re light, fluffy, and bursting with flavor, making them a perfect treat for any summer picnic. With layers of rich red velvet and creamy vanilla frosting, these cupcakes are not only pleasing to the eye but also incredibly tasty.
What’s great about this recipe is its simplicity. Even novice bakers can whip these up with ease, and they’re sure to impress your friends and family. The combination of sweet blueberries and the classic cupcake flavors will have everyone coming back for seconds!
Tools and Supplies Needed
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Piping bags and tips
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup blueberries (fresh or frozen)
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- Red and blue food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, cream the butter until smooth, then add the eggs and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until just combined. Gently fold in the blueberries.
- Fill each cupcake liner about two-thirds full with batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- For the frosting, beat cream cheese until smooth. Gradually add powdered sugar and milk, mixing until fluffy. Divide the frosting into three bowls; tint one red, one blue, and leave the other white.
- Using piping bags, decorate each cupcake with the cream cheese frosting, creating a red, white, and blue pattern. Enjoy your festive treats!
**Liberty Torch Cupcake Tower**
These Liberty Torch Cupcakes are a playful take on a classic dessert, perfect for your rooftop Fourth of July picnic. With layers of fluffy cake, vibrant frosting, and fun decorations, they’re not only festive but also absolutely delicious. The light vanilla flavor of the cupcakes pairs perfectly with colorful buttercream, creating a sweet treat everyone will love. Plus, they’re easy to make, so you won’t be stuck in the kitchen while the fireworks are waiting!
The cupcake tower stands tall and proud, resembling the iconic Statue of Liberty, making it a great centerpiece for your celebration. Kids and adults alike will enjoy pulling apart these delightful cupcakes. So, gather your friends and family and get ready to enjoy a fun and tasty treat!
Tools and Supplies Needed
- Cupcake pans
- Parchment liners
- Mixing bowls
- Electric mixer
- Spatula
- Piping bags and tips
- Decorating sprinkles
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- Blue food coloring
- Yellow food coloring
- Red and white sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line your cupcake pans with parchment liners.
- Make the Batter: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla extract. Mix with an electric mixer on medium speed until smooth.
- Color the Batter: Divide the batter into two bowls. Add blue food coloring to one and yellow food coloring to the other. Mix until the desired colors are achieved.
- Fill the Cups: Fill the cupcake liners halfway with blue batter, then spoon a bit of yellow batter on top to create a layered effect.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a cooling rack.
- Create the Frosting: Beat together your favorite buttercream frosting recipe, adding more blue and yellow food coloring as needed for vibrant colors.
- Decorate: Use a piping bag fitted with a star tip to swirl the frosting on top of the cooled cupcakes. Top with sprinkles to complete the festive look.
**Picnic Blanket Checkerboard Cupcakes**
These Picnic Blanket Checkerboard Cupcakes are a fun and festive treat, perfect for a rooftop celebration on the Fourth of July. With their vibrant red, white, and blue layers, these cupcakes are not just a feast for the eyes but are also deliciously moist and flavorful. The combination of vanilla and chocolate cake layers creates a delightful contrast that everyone will love.
Making these cupcakes is straightforward, making them a great choice for bakers of all levels. They’re easy to customize with different frosting colors and toppings, so feel free to get creative! These cupcakes will surely be a hit at any picnic or gathering.
Tools and Supplies Needed
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Spatula
- 12-cup cupcake tin
- Cupcake liners
- Cooling rack
- Food coloring (red and blue)
- Piping bags and tips
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Red and blue food coloring
- 1 cup frosting (store-bought or homemade)
- Sprinkles or edible decorations
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract. In a separate bowl, mix the flour, baking powder, and cocoa powder.
- Alternate adding the dry mixture and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter into three bowls. Leave one bowl plain, then tint one with red food coloring and another with blue food coloring.
- Using a spoon, layer the batters into the cupcake liners, starting with one color and then adding the next. You can create a checkerboard pattern by alternating the colors in each liner.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
- Once completely cool, pipe or spread frosting on top of the cupcakes and decorate with sprinkles or edible decorations.
