For an extra burst of flavor, consider adding a drop of lemon extract to the cupcake batter. To prevent the strawberries from browning, lightly brush them with a simple syrup. These cupcakes can be made a day in advance. Store the cupcakes separately from the whipped cream and berries, and assemble just before serving for the best results.
Independence Day Cupcakes
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PREP TIME45 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 15 mins
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SERVING24 People
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VIEWS15
Celebrate in style with these delightful Independence Day Cupcakes! Light and airy, these cupcakes are a patriotic treat filled with creamy vanilla pudding and adorned with fresh berries – a guaranteed hit at any summer gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol6 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium147 mg
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Sugar16 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. (5 minutes)
02
StepIn a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. (3 minutes)
03
StepUsing a pastry cutter or your fingertips, cut the shortening into the dry ingredients until the mixture resembles coarse crumbs. (7 minutes)
04
StepBeat in the egg whites, vanilla extract, and 1 cup of milk until a smooth batter forms. Be careful not to overmix. (5 minutes)
05
StepSpoon the batter into the prepared cupcake liners, filling each about 2/3 full. (5 minutes)
06
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 22 to 26 minutes. (22-26 minutes)
07
StepRemove from oven and let the cupcakes cool completely on a wire rack. (30 minutes)
08
StepWhile the cupcakes are cooling, prepare the vanilla pudding. In a bowl, whisk together the pudding mix and 2 cups of skim milk until thickened, about 2 minutes. (2 minutes)
09
StepLet the pudding stand for 5 minutes to fully thicken. (5 minutes)
10
StepTransfer the pudding to a pastry bag fitted with a medium tip. (2 minutes)
11
StepOnce the cupcakes are cool, use a thin paring knife to cut a small hole (about 1/2 inch in diameter) into the top of each cupcake. Insert the knife about 3/4 of the way down and remove the core. (10 minutes)
12
StepInsert the pastry bag into the hole and fill each cupcake with pudding, piping enough to fill the hole flush with the top. (10 minutes)
13
StepFrost the tops of the filled cupcakes with light whipped cream, spreading into a smooth layer. (8 minutes)
14
StepPlace a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to create a star shape. (15 minutes)
15
StepStore the finished cupcakes in the refrigerator until ready to serve. (5 minutes)
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Please Rate
Otilia Thiel
Jun 20, 2025These cupcakes were a huge hit at my 4th of July party! Everyone loved the light, fluffy texture and the creamy vanilla filling.
Rubie Collier
Jun 9, 2025I substituted applesauce for the shortening and they turned out great! A much healthier option without sacrificing taste.
Else Runolfsdottir
Jun 6, 2025The star-shaped strawberry design was so festive and fun! My kids loved helping me decorate them.