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July 4th Cupcakes

Prep 15 mins Cooking 20 mins Serves 12

July 4th Cupcakes


  • 2 Born Free Eggs
  • 1 1/2 sticks unsalted butter, melted
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • your favorite frosting for topping
  • Red,White, and Blue Sprinkles


Total Fat
13 g
Saturated Fat
8 g
62 mg
122 mg
Total Carbohydrates
24 g
Dietary Fiber
3 g


  1. Preheat the oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. In another bowl, beat the eggs and sugar with an electric mixer until light and foamy. While beating, slowly pour in the melted butter and vanilla.
  4. While slowly mixing, add half of the flour, then all of the milk. Follow by adding the remaining flour.
  5. Divide the batter evenly in the prepared muffin tin and bake in the oven for 15-20 minutes or until a toothpick inserted into the middle comes out clean.
  6. Cool cupcakes entirely before frosting and decorating.