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+ servings

Fireworks Cupcakes

White cake cupcakes with buttercream frosting and white chocolate accents.
Servings 24 cupcakes
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins


  • Double boiler or microwave
  • Wilton no. 8 tip
  • Icing bags
  • 12-cup cupcake pan (2)
  • 24 cupcake liners
  • KitchenAid® Professional 600 Series Mixer
  • Rubber spatula
  • Large mixing bowl
  • Medium size bowl
  • KitchenAid® 7-Speed Digital Hand Mixer 
  • 1 Toothpick
  • Spoon



  • 24 ounces white chocolate wafers or chips
  • red food coloring
  • blue food coloring
  • sparkling sugar


  • 6 tbsp unsalted butter softened but cool
  • cup coconut oil filtered
  • 2 cups extra fine sugar (regular granulated sugar is fine)
  • 1 tbsp vanilla extract (use clear for whiter cake)
  • 2⅔ cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup whole milk room temperature
  • 6 large egg whites (¾ cup) room temperature
  • 24 cupcake liners
  • 2 batches Vanilla Buttercream Frosting
  • 1 Wilton tip 1M
  • 1 Wilton tip no. 8



  • Melt white chocolate in make-shift double boiler or microwave. Allow to cool slightly.
  • Add food coloring then fill icing bags with the chocolate. I used a Wilton #8 tip.
  • Make straight and squiggle lines on parchment paper. Sprinkle with sparkling sugar before the chocolate hardens.


  • Preheat oven to 350 degrees F.
  • Place liners in cupcake pans, set aside.
  • With a hand or stand mixer, beat butter on medium speed until creamy.
  • Add sugar and coconut oil, beat until well combined and creamy. Scrape sides of bowl, then mix in vanilla extract.
  • In separate bowl, whisk together flour, baking powder and salt.
  • On medium speed, add part of the flour mixture and milk, alternating until all ingredients are added and combined.
  • In separate bowl, beat egg whites with a hand mixer on high-speed until stiff peaks form.
  • With a spatula, gently fold egg whites into the batter. Scrape down the sides of the bowl, combine ingredients well but do not over mix.
  • Spoon batter into cupcake liners.
  • Bake at 350 degrees F for 25 minutes depending on your oven.
  • Inserted toothpick should come out almost completely clean. Cupcake tops should be lightly golden brown when baking is complete. Move cupcakes to cooking rack.
  • After cupcakes are completely cool, decorate with buttercream frosting, sprinkles and white chocolate accents.


You may replace refined coconut oil with canola, or other vegetable oil.
Course: Dessert
Keyword: Chocolate, Cupcakes, July 4, Patriotic