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Flag Cupcakes with Vanilla Buttercream

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Flag Cupcakes with Vanilla Buttercream
  • Prep 35 min
  • Total 1 hr 40 min
  • Servings 18
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Celebrate Fourth of July with our sweet buttercream-frosted cupcakes made with Betty Crocker™ Super Moist™ white cake mix and topped with strawberries and blueberries.
By Christy Denney
Updated Jul 7, 2011

Ingredients

Cupcakes

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make strawberry fans for garnish just slice strawberry down to the stem without slicing all the way through.

Nutrition

350 Calories, 19g Total Fat, 2g Protein, 41g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
60mg
19%
Sodium
340mg
14%
Potassium
60mg
2%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
31g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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