Country Cupcakes

Country Cupcakes from Kailley's Kitchen

Love it or hate it, country music has managed to weave itself deeply into the fabric of American sentiments and values.

Beyond the lifted trucks and cheatin’ women and Confederate flags, you’ll find the true blue salt of the Earth– the stuff that’s sewn in a field of detasseled corn, the stuff that burns bright at the center of a bonfire, the stuff that clings to the underside of spur-clad boots, the ethereal matter enveloped in the the luck of a rusty horse shoe hanging from a wooden support beam.

It’s the dirt beneath your fingernails after a hard days work, a sit-down meal with your family, Made in America stickers on your most prized possessions, the dust you kick up while driving along back roads, the foot prints of horses and cattle and kids playing outside, a cold beer straight from the can, and the red, the white, and the blue.

It’s a conglomeration of every country stereotype –both good and bad– and is steeped in enough patriotism to keep a nation buoyant despite adversity.

Country music is an audible manifestation of an unpretentious American culture, and while its roots may be embedded in Southern soil, you need not be a farmer’s daughter or a Georgia Peach to embrace it.

As a country music lover at heart, I wanted to leave my own lasting impression with a full-throttle country-to-the-core cupcake inspired by country music. These Country Cupcakes feature a from-scratch Funfetti base infused with Pabst Blue Ribbon beer, chocolate-vanilla camouflage frosting, and sweet-meets-savory chocolate-dipped potato chips studded with sprinkles– all wrapped up in an all-American cupcake liner.

*Try these 4th of July Cupcakes and Beer Batter Maple Bacon Cupcakes, too!

*For country fare, try County BBQ or Bub City!

Country Cupcakes

a.k.a. ‘Murica/Redneck Cupcakes

Country Cupcakes | Kailley's Kitchen

Country Cupcakes


Country Cupcakes | Kailley's Kitchen

You can’t make Country Cupcakes without PBR, camouflage, Americana, and chocolate-dipped potato chips.

Country Cupcakes

Country Cupcakes


    For the cupcakes:
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Pabst Blue Ribbon beer, room temperature (this is important-- melted butter will curdle if it's mixed with cold beer)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 Tablespoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3 Tablespoons rainbow sprinkles
  • For the vanilla buttercream:
  • 3/4 cup (1.5 sticks) salted butter, softened (NOT melted)
  • 3 ounces (about 1/3 block) cream cheese
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 Tablespoons heavy cream (or more for desired consistency)
  • Several drops green food coloring
  • For the chocolate buttercream:
  • 3/4 cup (1.5 sticks) butter, softened
  • 1 cup chocolate chips (I prefer milk chocolate)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • For the chocolate-dipped chips:
  • 1 bag potato chips of choice (I used Ruffles)
  • 4 ounces melting chocolate
  • 2 Tablespoons rainbow sprinkles


  1. Preheat oven to 350 degrees F and place cupcake liners in muffin tin
  2. In a medium mixing bowl, whisk together the sugar, flour, baking soda, and salt.
  3. In a separate large mixing bowl, combine Delirium Tremens, melted butter, and vanilla. Beat in eggs one at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture, whisking well as you go.
  4. Fill muffin tin until each is 3/4 full. Bake for about 19-21 minutes, until the tops are golden brown.
  5. Remove cupcakes from tin and allow to cool completely.
  6. While cupcakes are cooling, start the vanilla buttercream by beating butter and cream cheese on medium speed in an electric mixer until light and fluffy
  7. Add powdered sugar one cup at a time, beating well between each.
  8. Add vanilla and beat.
  9. Add 2 Tablespoons of heavy cream and beat. Continue adding more, one Tablespoon at a time, until desired consistency is reached (be VERY careful it doesn't get too liquid-y!)
  10. Separate buttercream evenly into two separate bowls
  11. Leave buttercream in one bowl as is, add a few drops green food coloring to remaining bowl and mix, set aside
  12. Then make chocolate buttercream. Melt chocolate chips in microwave in 20-second intervals until JUST melted
  13. Add chocolate chips to butter and vanilla and beat in electric mixer until blended
  14. Gradually add in powered sugar, blend until smooth
  15. Spoon the vanilla, green, and cocoa frosting into a piping bag one at a time, side by side so that each color is at the base of the bag
  16. Pipe camouflage frosting onto cupcakes
  17. Microwave melting chocolates in 20 second intervals until melted, stirring well between each interval
  18. Dip potato chips in melted chocolate, shake off excess chocolate, add sprinkles, and let harden on a piece of wax paper
  19. Top cupcakes with chocolate-dipped potato chips


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