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‘Fauxstess’ cupcakes in red, white and blue for the 4th of July


Instead of regular Hostess cupcakes, make your own “fauxstess” cupcakes. Use red velvet in place of chocolate cake, and a swirled red, white and blue vanilla glaze to replace the chocolate frosting on top. You’re all set for the 4th of July.

red white blue hostess cupcakes

These cupcakes are two of my favorite things mashed up into one. Although I love homemade cupcakes so much, I have a secret soft spot for those mass-produced chocolate Hostess cupcakes. They are my secret little indulgence. And I always love all the patriotic red, white and blue foods that show up around the 4th of July. These cupcakes are sure to be a hit at your 4th of July parties — patriotic and fun at the same time.

red white blue hostess cupcakes how to

Use red velvet cupcakes to go along with the red, white and blue theme.

red white blue hostess cupcakes 2

And don’t forget the typical white swirl on top.

red velvet hostess cupcakes

Happy Fourth of July!

Red velvet “fauxstess” cupcakes with red, white and blue swirled glaze recipe

This recipe uses a boxed red velvet cake mix for the cupcakes, but you could always use your favorite cupcake flavor or your favorite homemade cupcake recipe.

Yields 20

Prep time: 45 minutes | Bake time: 15 minutes | Total time: 1 hour


For the cupcakes

  • 1 box red velvet cake mix (plus ingredients listed on the box)

For the filling

  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 (7 ounce) jar marshmallow creme
  • 1/2 cup butter
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla

For the glaze

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • Red food color/gel
  • Blue food color/gel


For the cupcakes

  1. Mix the cake batter, and bake the cupcakes in liners per the directions on the box.

For the filling

  1. Combine the hot water with the salt. Mix well, and let cool.
  2. In a mixer, beat the marshmallow creme and butter until well combined and creamy. Add the powdered sugar and vanilla, and beat until well combined. Add the salt water, and mix well.
  3. Transfer the filling to a piping bag.

For the glaze

  1. Add all the ingredients (up to the lemon juice) to a mixer, and beat until well combined with no lumps.
  2. Add 1 to 2 drops of the blue and red food coloring/gel on top of the glaze. Use a toothpick to swirl slowly — do not overmix.

To assemble:

  1. Once the cupcakes are cooled, using the cone method, make a hole in the centers for the filling.
  2. Pipe in some of the filling, and replace the tops of the cupcake holes.
  3. With a spoon or knife, add a thin layer of the glaze on top of the cupcakes. Let harden.
  4. Dip the tops of the cupcakes into the swirled glaze. Be careful to not overmix the colors, and you should get a cupcake glazed as in the pictures. Let harden.
  5. Using a small piping tip, pipe the typical Hostess cupcake swirl on top using some of the remaining filling.

4th of July desserts

More 4th of July treats

Candy poppin’ bottle rockets
Fourth of July firecracker cakelettes
Fireworks boozy shake

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