Fourth of July Red Velvet Pinata Cupcakes

Fourth of July Red Velvet Piñata Cupcakes

  • Author: Jessica Holmes
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Cuisine: American


Gorgeous Fourth of July Red Velvet Piñata Cupcakes topped with red, blue and white frosting and filled with red and blue mini M&M’s!


Red velvet cupcakes

  • 175 grams (1 and 1/4 cup) plain flour
  • 1/2 teaspoon baking soda
  • 2 level tablespoons cocoa powder
  • 150 grams (3/4 cup) caster sugar
  • 115 grams (1/2 cup or 1 stick) unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) greek yogurt
  • 1 teaspoon white vinegar
  • 2 teaspoons red food colouring
  • 1/4 cup red and blue mini M&M’s

Rainbow frosting

  • 115 grams (1/2 cup or 1 stick) unsalted butter
  • 560 grams (4 and 1/2 cups) icing or powdered sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk
  • Red food gel
  • Blue food gel


  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
  2. In a large mixing bowl, sift the flour, baking soda and cocoa powder, then add the sugar – give it a good whisk. Pop the butter into the microwave for a short time, 20 seconds or so at a time, stirring until it is just melted. Give it a stir with a fork to eliminate any lumps.
  3. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Add the greek yogurt and give it a stir – don’t worry if it goes a little lumpy. In a separate small bowl, add the food colouring and vinegar.
  4. Add the wet mixture into the dry mixture, along with the food colouring and gently fold until just combined. Spoon the mixture into the prepared patty cases and pop into the oven. Bake for  around 16-18 minutes or until a skewer inserted comes out clean. Set cakes out onto a wire rack and leave to cool completely.
  5. Once the cupcakes are cooled, carefully cut circles out of the middle of each one and set aside the tops. Fill each cupcakes with mini M&M’s and place a small lid of cake back on top.
  6. To make the icing, add the butter to a large mixing bowl, beat with an electric mixture until soft and creamy.  Gently sift in one cup of the icing sugar and continue to beat. Add a tablespoon or two of milk to help loosen up the mixture. Add the rest of the icing sugar, one cup at a time.
  7. Continue to add a tablespoon of milk as needed – but be careful, you don’t want the frosting too runny. It should be nice and creamy but thick enough to hold its shape when piped. Divide the icing into two bowls, reserving a little bit to be the ‘white’ frosting.
  8. Add a little red food gel to half the frosting and stir until it reaches your desired colour. Add a little blue food gel to the rest of the frosting until it reaches your desired colour. Add all three colours of buttercream to your piping bag (fitted with a large star tip) horizontally.
  9. Twist the top of the bag and then pipe the icing onto the cupcakes. The first one probably won’t have all three colours so use that one as a test run.


  • Serving Size: 1 cupcake
  • Calories: 452

Keywords: Dessert, Cupcakes, Fourth of July, Red Velvet, Candy

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