Flag Cupcakes with Vanilla Buttercream

  • Prep 35 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
170
% Daily Value
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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