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Flag Cupcakes with Vanilla Buttercream

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Christy Denney
Updated Jul 7, 2011
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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.

Flag Cupcakes with Vanilla Buttercream

  • Prep Time 35 min
  • Total 1 hr 40 min
  • Servings 18
  • Ingredients 13
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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