The Coastal Confidence has always been about embracing the charms and traditions of a New England lifestyle; specifically through New England travel guides, home decor, inspirational posts, and seasonal style.
For the past four years, I’ve only showcased topics, I feel I’m personally ‘skilled’ at. So while I enjoy ‘baking’, pumpkin spice muffins (from the box) and fudge brownies that I’ll have to throw away, after accidentally using olive oil instead of vegetable oil (oops); I just figured better leave the baking to the experts.
Our crew has a large spectrum of topics we’d love to cover, that, to say nicely. we aren’t so ‘accomplished’ in. & I knew I had to search for blogging experts. to teach both you and I a thing or two.
I made it our crew’s goal to collaborate with a baking blogger we admire and basically Instagram stalk on the daily; to showcase her favorite seasonal recipes to TCC readers!
I’m especially excited for this new recipe series, as I’m dying to sharpen my very rusty baking skills.
Anyway, believe it or not, 4th of July is less than a week away! So my friend Jamie, from Treats and Trends, is sharing her patriotic party dessert with us all!
From the recipe to the decor, Jamie really knows how to add seasonal inspiration into her desserts. Her mission is to always make desserts as cute as they are delicious; and she nailed these 4th of July Funfetti Cupcakes, to a tee!
This weekend, I’m actually flying home to see my family for the 4th of July and already Amazon Primed all the items I’ll need to repeat this recipe. The cupcake part is always a go with me, but the frosting is always my downfall, so wish me luck!
I’d love to hear if any of you are baking a special something for 4th of July, if so leave what you’re baking in the comments below! Besides cupcakes, I know my family will be chowing down on some strawberry shortcake, it’s the yummiest of traditions!
& if you love Jamie’s 4th of July Funfetti Cupcakes; make sure to check out her cookies and cream cake made with firework Oreos, recipe here, it’s actually a thing of beauty! xx Aubrey
- 1 2/3 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 1 large egg
- 1/4 cup sour cream
- 3/4 cup milk
- 2 tsp. vanilla extract
- 1/2 cup red, white and blue sprinkles
- 1/2 cup unsalted butter room temperature
- 3 cups powdered sugar
- 3 Tbsp. heavy cream
- 1 tsp. almond extract
- 1/4 tsp. salt
- Preheat oven to 350F. Line muffin tin with paper liners or place paper baking cups onto a baking sheet. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large microwave-safe bowl, melt the butter. Whisk in the sugar (mixture will be gritty) then chill in the fridge for 2 minutes. Remove and stir in the egg, sour cream, milk and vanilla extract until combined. Gradually add in dry ingredients and stir until no lumps remain. Gently fold in the sprinkles, but don't over mix because the colors will start to bleed. Divide evenly among cupcake liners (makes a dozen normal cupcakes or 9 with the larger baking cups).
- Bake for about 20 minutes (or more if they are larger), until a toothpick comes out clean. Let cool.
- In the bowl of a standing mixer with the paddle attachment, beat the butter on medium speed for about 3 minutes until smooth and creamy. Turn off mixer and add powdered sugar, heavy cream, almond extract and salt. Mix on low for 1 minute, then increase the speed to medium-high and mix for an additional 2 – 3 minutes. Frost cooled cupcakes and sprinkle with additional red, white and blue sprinkles.
Shop 4th of July Baking Supplies: