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Flag Cupcakes with Vanilla Buttercream

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

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( 47 Ratings)

47 Ratings

5 Stars 34%

4 Stars 28%

3 Stars 28%

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Member Reviews ( 6 )

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Prep Time 35 min
Total Time 1 hr 40 min
Servings 18

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

To make strawberry fans for garnish just slice strawberry down to the stem without slicing all the way through.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% Trans Fat 1/2g 1/2% ),
Cholesterol: 60mg; 60%;
Sodium: 340mg; 340%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 31g 31% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 2%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 8/2/2010 9:21:44 PM REPORT ABUSE RNbookworm said:

Rating:

Made for 4th of July also. tasted and looked great, too! will surely make them again. i, too, ended up with frosting being a runny mess. dont know what happened. will try again. had to run to store for store bought icing.

This reply was: Helpful Inspiring

Posted 7/8/2010 3:20:47 PM REPORT ABUSE MiMiX10 said:

Rating:

These cupcakes were a hit on the 4th. I used 'Star' shaped cupcake foils. I divided a French Vanilla batter into 3 parts, coloring them and adding the layers - Red, White, Blue... I placed a blueberry on each point of the star and a halved strawberry in the middle of BC Whipped White Frosted star. They looked very festive...

This reply was: Helpful Inspiring

Posted 7/4/2010 11:36:20 PM REPORT ABUSE JReynolds81 said:

Rating:

I made these today for a 4th of July cookout and they were all anyone talked about! I actually split the batter into 3 parts and did the cupcake part red (bottom layer), white (middle layer) and blue (top layer). I used a french vanilla cake batter instead of the white cake also. And I used the heavy whipping cream for the frosting (not milk). They were adorable (ALOT of pictures got taken of them!) and the most delicious cupcakes I have ever had! I am not big on cupcakes because they are usually too sweet. These were absolutely perfect, and the fruit on top was a great contrast to the mild sweetness of the cupcake. I couldn't stop eating the frosting, and I HATE frosting! I will make these cupcakes (in different variations of colors, fruits on tops, etc) for all future events. I highly recommend them and absolutely LOVE them!!! For the people who said that their icing was runny, the only thing I can think of is that you possibly melted the butter too much? I accidentally melted the butter the first time and then put the 2 sticks in the microwave (with the paper still on them), microwaved them for 10 seconds at a time and then turned them once (I did this 4 times) until the bottoms was just softened. I didn't even sift the powdered sugar and the frosting came out absolutely perfect.

This reply was: Helpful Inspiring