Vanilla Firecracker Cupcakes

Not only are they super cute but these cupcakes are also fun to eat with the Pop Rocks on top it’s like a fireworks party in your mouth with each bite.

Course Cakes + Cupcakes

Cuisine American

Keyword firecracker cupcakes, homemade cupcakes, vanilla cupcake

Prep Time 10

Cook Time 20

Total Time 30

Servings Cupcakes

Calories 318kcal

Author Jennifer

Ingredients

1 ¼ cups all-purpose flour make sure to properly measure the flour!
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup unsalted butter, softened 1 stick
1 ½ teaspoons vanilla extract
½ cup sour cream
2 ½ cups powdered sugar
2 Tablespoons vanilla extract
1 Tablespoon heavy whipping cream*
Pop Rocks to sprinkle on top

Instructions

Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

To make the frosting:

Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
Frost cupcakes using a piping bag or knife. Top with Pop Rocks and enjoy!

Notes

I highly recommend using heavy whipping cream because it will give the frosting a thicker texture, but you may use milk.

Nutrition