Flag Cupcakes with Vanilla Buttercream

Flag Cupcakes with Vanilla Buttercream

Blogger, Christy Denney of The Girl Who Ate Everything shares a Fourth of July celebration recipe.

Prep Time

35

Minutes

Total Time

1:40

Hr:Mins

Makes

18

servings

Cupcakes
1
box Betty Crocker® SuperMoist® white cake mix
1
cup sour cream
1/2
cup milk
1/3
cup vegetable oil
1
teaspoon grated lemon peel
2
eggs
Red food color
Frosting
1
cup butter, softened
3
to 4 cups powdered sugar, sifted
1/2
teaspoon salt
2
teaspoons vanilla
Up to 4 tablespoons milk or whipping cream
Garnish
Strawberries and blueberries
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 18 regular-size muffin cups.
  2. In large bowl, beat all cupcake ingredients except food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 bowls. Add red food color to 1 bowl to desired color of red; leave other bowl white.
  3. To make flag-striped cupcake, spread a spoonful of red batter and then a spoonful of white batter in paper baking cup; repeat, and then end by spreading red batter on top. Use up batter to make 18 cupcakes.
  4. Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes.
  5. To make frosting, beat butter with electric mixer on medium speed 3 minutes. With mixer on low speed, beat in 3 cups of the powdered sugar until sugar is incorporated with butter. With mixer on medium speed, add salt, vanilla and 2 tablespoons of the milk; beat 3 minutes. If frosting needs more stiff consistency, beat in up to 1 cup powdered sugar. If frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cupcakes with frosting. Garnish with strawberry fans and blueberries. Store covered in refrigerator.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
To make strawberry fans for garnish just slice strawberry down to the stem without slicing all the way through.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 9g,
    • Trans Fat 1/2g),
  • Cholesterol 60mg;
  • Sodium 340mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 0g,
    • Sugars 31g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.