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firecracker cupcakes

Firecracker Cupcakes

Firecracker Cupcakes – homemade funfetti cupcakes with a snap, crackle and pop finish. The perfect patriotic treat for all summer gatherings.
Course Dessert
Cuisine American
Keyword Firecracker Cupcakes
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 cupcakes
Calories 525kcal
Author Cathy



  • 2-1/2 cups all-purpose flour
  • 2-1/4 tsps baking powder
  • 1/4 tsp table salt
  • 12 tbsps unsalted butter, softened
  • 1-1/4 cups granulated sugar
  • 8 egg yolks
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup "jimmy" rainbow sprinkles

Whipped Cream:

  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla extract


  • 3/4 cup fresh blueberries
  • 3/4 cup fresh raspberries
  • Pop Rocks*


  • Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper baking cups.
  • In a medium bowl, sift together flour, baking powder and salt. Set aside.
  • In a large bowl, use an electric mixer to cream together butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, about 3 minutes.
  • In another large bowl, use an electric mixer with clean beaters to beat egg yolks and vanilla until thickened and pale in color, about four minutes.
  • Add the beaten egg yolks to the butter-sugar mixture and mix to combine.
  • With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients.
  • Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.
  • Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingredients are mixed in. Gently fold in the sprinkles.
  • Fill the prepared muffin tins with batter. Cook until a skewer inserted at the center comes out clean, about 22-25 minutes. Do not over bake. Transfer to a wire rack and cool completely.
  • Just before serving, in a large bowl combine the heavy cream, powdered sugar and vanilla. Use an electric mixer to beat until thick.
  • Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries.
  • Sprinkle each cupcake GENEROUSLY with POP ROCKS.  Or serve each cupcake with it’s very own pack of POP ROCKS which is what I do.


*Consider buying a pack of Pop Rocks for each cupcake. Do not add the Pop Rocks early.


Calories: 525kcal | Carbohydrates: 54.2g | Protein: 5.1g | Fat: 34.2g | Saturated Fat: 18.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Cholesterol: 178.9mg | Sodium: 77.5mg | Potassium: 103.5mg | Fiber: 1.6g | Sugar: 32.4g | Vitamin A: 3.6IU | Vitamin C: 3.2mg | Calcium: 6.5mg | Iron: 1.4mg