Lemon Whipped Cream 4th of July Cupcakes

Lemon 4th of July Cupcakes

Looking for some gorgeous cupcakes for 4th of July? Well these Lemon Whipped Cream Berry Cupcakes are perfect! You get all the colors of the 4th of July without crazy food dyes and you get a fresh, zesty taste of lemon! Plus, this whipped topping is pretty much the best thing ever.  Fireworks will be going off in your mouth!

Lemon Whipped Cream 4th of July Cupcakes

The Story:

The 4th of July was my favorite holiday growing up.  I mean, what kid doesn’t like exploding things in their front yard all night long?  But most years it meant going to the park along the river, laying out a big blanket and eating picnic food until the sky got lit up with colors.

Lemon Whipped Cream 4th of July Cupcakes

Lemon Whipped Cream 4th of July Cupcakes


Lemon Cake:
1 box white cake mix
zest of 2 large lemons
3 eggs
1/3 C. oil
1/2 C. plain yogurt or sour cream
1/2 C. buttermilk (you can do half lemon juice, it will make a denser cake and they won't rise as much)
Whipped Cream Topping:
8 oz cream cheese, from the fridge (still cold)
1 cup powdered sugar
1 teaspoon vanilla extract
1 pint heavy whipping cream
Sprinkles and Fresh Fruit for decorating


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl and set aside.
3. In another bowl, combine lemon zest, eggs, oil, plain yogurt and buttermilk until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
6. Let cool.
7. Whipped Cream Topping: Using a whisk attachment on your stand mixer, beat cream cheese until smooth. You may need to scrape down the sides of the bowl a few times. Add powdered sugar and vanilla extract and beat again. Stream in whipping cream and increase speed. Beat until stiff peaks form. (NOTE: make sure your mixing bowl is cold when you start, you can either run cold water on the outside of the bowl or pop it into the fridge!)
8. Pipe onto cooled cupcakes and top with sprinkles and fruit to give it a 4th of July flair!

Fresh fruit is always the way to finish off a cupcake in the summer 🙂

Lemon White Chocolate 4th of July Cupcakes

15 thoughts on “Lemon Whipped Cream 4th of July Cupcakes

  1. 1
    Dene' Swearingen says:

    I know these will be amazing…your whipped cream cheese icing is divine! and with lemon cupcakes and fresh fruit…heaven

  2. 2
    Teresa says:

    Can you make these a day ahead and should you store them in the fridge?

  3. 3
    Valerie H. says:


  4. 4

    What a perfect summer cupcake! I looove lemon desserts. It looks so light and refreshing!

  5. 5
    p` says:

    I am making this for a Father’s Day church gathering. The pastor loves lemon cake.

  6. 6
    Carmen says:

    Can I use a cupcake recipe to make a cake? Just make more frosting to cover it all?

  7. 7
    madhu says:

    just one word ……awesome!. can i make these recipes eggless..i am not a egg eater 🙁 so how can i replaces eggs the great..:-)

  8. 8
    Julianne says:

    Hey love the recipe! My whipped topping is turning out very runny. I chilled the mixing bowl. Maybe the cream cheese wasn’t cold enough, I pulled it from the fridge. Any advice?

  9. 9
    Megan smith says:

    Same with my frosting! So runny! I’ve tried it a few times. I chill the mixing bowl, follow the recipe, try cooling it in the fridge overnight. Always running. I looks so fluffy in the photos!! Help!! Am I over whipping? Do you whip on medium? By hand? I use my kitchen aid and it’s just soupy.

    • 9.1
      Santhi harmon says:

      My whipping cream was perfect …. I chilled the bowl with the whisk and I mix in med speed. I used 2cup of heavy whipping cream.

    • 9.2

      Make sure your cream cheese is COLD–right from the fridge! And same with your whipping cream. Make surety never use a low fat cream cheese as well.

  10. 10

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  11. 11

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  12. 12
    Cristin says:

    These are amazing! Simple enough that my kids could help and they are so yummy!

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