Firecracker Cupcakes (with Pop Rocks and Whipped Cream)
These firecracker cupcakes are homemade funfetti topped with whipped cream, berries, and a crackle of Pop Rocks. They’re a fun, festive dessert for the 4th of July, birthday parties, or any summer gathering that needs a colorful treat with a surprising twist.
Servings 12 cupcakes
Calories 355kcal
Equipment
- measuring cups and spoons For accuracy.
- mixing bowls For wet, dry and whipped cream components.
- Muffin Tin For baking the cupcakes evenly.
- cupcake liners For easy clean up.
- hand mixer or stand mixer
- Sieve To sift the dry ingredients.
- hand mixer To properly cream butter, beat egg yolks and make whipped cream.
Ingredients
Funfetti Cupcakes:
- 2½ cups (312 g) all-purpose flour
- 2¼ tsps. (9 g) baking powder
- ¼ tsp (1 g) table salt
- 12 tbsps. (170 g) unsalted butter softened
- 1¼ cups (250 g) granulated sugar
- 8 large egg yolks
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) whole milk
- ½ cup (80 g) "jimmy" rainbow sprinkles
Whipped Cream:
- 2 cups (480 ml) heavy cream
- ½ cup (60 g) confectioners' sugar
- 1 tsp (5 ml) vanilla extract
Assembly:
- ¾ cup (115 g) fresh blueberries
- ¾ cup (95 g) fresh raspberries
- 6-12 packets Pop Rocks* ( red or blue if available)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.2½ cups (312 g) all-purpose flour, 2¼ tsps. (9 g) baking powder, ¼ tsp (1 g) table salt
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until fluffy and pale, about 3 minutes.12 tbsps. (170 g) unsalted butter, 1¼ cups (250 g) granulated sugar
- In a separate bowl with clean beaters, beat the egg yolks and vanilla extract until thick and light in color, about 4 minutes.8 large egg yolks, 1 tsp (5 ml) vanilla extract
- Add the egg yolk mixture to the butter-sugar mixture and mix to combine.
- With the mixer on low, add one-third of the dry ingredients, then half the milk. Repeat with another third of the flour, the remaining milk, and the last of the flour. Mix until just combined.1 cup (240 ml) whole milk
- Scrape the sides and bottom of the bowl with a spatula, then gently fold in the rainbow jimmies.½ cup (80 g) "jimmy" rainbow sprinkles
- Divide the batter evenly into the muffin cups and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.
- Just before serving, combine the heavy cream, confectioners’ sugar, and vanilla in a large bowl. Beat with an electric mixer until thick and soft peaks form.2 cups (480 ml) heavy cream, ½ cup (60 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
- Pipe or spoon whipped cream onto each cupcake, then top with blueberries and raspberries.¾ cup (115 g) fresh blueberries, ¾ cup (95 g) fresh raspberries
- Sprinkle generously with Pop Rocks just before serving, or serve with individual packets so guests can add their own.6-12 packets Pop Rocks*
Video
Notes
- *Consider buying a pack of Pop Rocks for each cupcake and handing them out at serving time. Do not add the Pop Rocks early to prevent them from dissolving.
- Only the egg yolks are used in this recipe—save the whites for something else like angel food cupcakes or pavlovas.
- Jimmies work best for funfetti. Nonpareils tend to bleed into the batter.
- Add Pop Rocks right before serving to prevent them from dissolving.
- Plain cupcakes (without topping) can be frozen for up to 1 month.
Nutrition
Serving: 110g | Calories: 355kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 145mg | Sodium: 105mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 700IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg