Red, White, and Blue Cupcakes

Directions

1. 1
   Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with muffin liners, set the pan aside.
2. 2
   Add the butter to a stand mixer with a paddle attachment, or large mixing bowl with a handheld mixer. Beat it for 1 to 2 minutes until smooth.
3. 3
   Add the flour, baking powder, and salt to a medium sized bowl and whisk them together. Set them aside.
4. 4
   Add in the powdered sugar, one cup at a time, mixing on low speed until each cup is mixed in completely. Scrape the sides and bottom of the bowl as needed.
5. 5
   In a large bowl (the bowl of a stand mixer works well), add the granulated sugar, and butter and mix them together with the stand mixer, or a hand mixer for 1-2 minutes.
6. 6
   Add in the heavy cream (start with 3 TBS), vanilla extract, and salt and mix on medium speed until everything is well combined.
7. 7
   Add in the egg whites, sour cream, and vanilla extract and mix them in until they are just combined. Scrape down the bottom and sides of the bowl as needed.
8. 8
   Mix the frosting for another 2 to 3 minutes at medium speed until the frosting is smooth and fluffy.
9. 9
   Add in half the dry ingredients, and mix until mostly combined.
10. 10
    Add a little more powdered sugar, or heavy cream as needed to get the right consistency.
11. 11
    Add in the buttermilk and mix until combined. The batter may look curdled, but that's okay.
12. 12
    Separate the frosting into three bowls. Leave one bowl as is for the white, add red gel coloring to another bowl, and blue to the third. Gently fold the batter to combine and mix the color into the frosting.
13. 13
    Add in the remaining dry ingredients, and mix until combined.
14. 14
    Scoop each color of frosting into a ziplock bag. Trim off one of the corners.
15. 15
    Divide the batter into 3 bowls. Leave one bowl as is, add red gel coloring to another bowl, and blue to the third. Gently fold the batter to combine and mix the color into the batter.
16. 16
    Lay out a piece of plastic wrap, and pipe a thick row of each of the frosting colors along the plastic wrap.
17. 17
    Add 1/2 Tablespoon at a time of each of the colors until you fill the cupcake liners about 2/3 full. Fill all 12 of the cupcake liners evenly.
18. 18
    Fold the plastic wrap onto itself and wrap it into a log, twist one end closed and leave the other open.
19. 19
    Bake the cupcakes in the preheated oven for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
20. 20
    Transfer the log into a piping bag with your favorite star tip. (I used a 1M tip).
21. 21
    Let the cupcakes cool for a few minutes in the muffin pan, then transfer them to a cooling rack to cool completely.
22. 22
    Pipe the frosting into swirls onto the cupcakes. Top with sprinkles if desired, and serve.