Red, White and Blue Cupcakes

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Red, White and Blue Cupcakes
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  • Prep 35 min
  • Total 1 hr 35 min
  • Servings 24
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This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They’re made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won’t be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!
Updated Jun 20, 2019



  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
  • 2
    Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • 3
    Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use food color paste and not liquid to tint your cupcakes. Paste food colorings are more concentrated and intense, so you don’t need as much to achieve the deep red and blue color in this recipe.
  • tip 2
    For best results frost cupcakes on the day they’ll be served.
  • tip 3
    Make sure your cupcake batter is thoroughly mixed as poorly combined batter will result in dense cupcakes.
  • tip 4
    Take a peek at How To Make Cupcakes for everything you need to know about baking your favorite hand-held treat!


Nutrition Facts are not available for this recipe
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