Canada Day Cupcakes
These vibrant and delicious Canada Day Cupcakes are for different occasions, including Canada Day on July 1st. They have a velvety and tender texture and are topped with a smooth and creamy frosting!
Ingredients
For The Cupcakes
- 1½ cups All-purpose flour, Spooned and levelled
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Butter, Room temperature
- 1 cup Sugar
- 2 tablespoon Oil
- 2 teaspoon Vanilla extract, Clear
- ½ cup Buttermilk, Room temperature
- 3 Egg whites, Room temperature
For The Frosting
- 1 cup Butter, Room temperature
- ¼ cup Cream cheese, Room temperature
- 3 cups Powdered sugar
- 1 tablespoon Vanilla extract, Clear
- 3-4 drops Red food colouring
Instructions
How To Make The Cupcakes
- Preheat the oven to 350°F, and line a 12-cavity muffin pan with liners. Set aside.
- Whisk all dry ingredients and set aside. 1½ cups All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon Salt
- Beat the butter and sugar for about one minute until light and fluffy. Add in the oil and vanilla extract and mix well. ½ cup Butter, 1 cup Sugar, 2 tablespoon Oil, 2 teaspoon Vanilla extract
- Switch to a spatula and add the dry ingredients alternating with buttermilk. Start and finish with dry ingredients. Gently mix, and do not overmix. ½ cup Buttermilk
- Whip the egg whites to a soft peak in a separate, clean mixing bowl. 3 Egg whites
- Add ⅓ of the egg whites to the batter and gently fold them in using a rubber spatula. Add the remaining egg whites and gently mix. Do not overmix. Fill the cupcake liners up to ⅔. Bake them for 15-17 minutes. Let them cool down fully before frosting.
How To Make The Frosting
- Use the whisk attachment to beat the room-temperature butter until it is light, creamy, and much lighter in colour. This may take about 5-7 minutes, so take your time. 1 cup Butter
- Add the room-temperature cream cheese and beat well. ¼ cup Cream cheese
- Start adding the powdered sugar ⅓ cup at a time and mix well after each addition. If the frosting is too stiff, add 2-3 tablespoons of milk or heavy cream; if it is too runny, add more powdered sugar. The frosting should be soft and spreadable. Add Vanilla extract. 3 cups Powdered sugar, 1 tablespoon Vanilla extract
Assembly
- Use AmeriColor Super Red to tint half the frosting in red. As you might already know, I avoid using artificial colours in my baking, but to have a vibrant red, we do not have much choice but to use artificial colours. 3-4 drops Red food colouring
- Fill the piping bag with half of the white and half of the red frosting, and use a Wilton M1 tip to pipe the frosting over the cupcakes.
Nutrition
Calories: 377kcalCarbohydrates: 61gProtein: 3gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 340mgPotassium: 59mgFiber: 0.4gSugar: 18gVitamin A: 789IUCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!