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Star-Spangled Cupcakes

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  • Prep 55 min
  • Total 1 hr 50 min
  • Servings 24
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The kids will love to help you make this patriotic treat.
Updated Sep 20, 2016
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Ingredients

  • 1 package Betty Crocker™ Candy Shop NoFade™ baking cups
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 cans Betty Crocker™ cloud white cupcake icing
  • 2 packages Betty Crocker™ Candy Shop blue gems
  • 4 packages Betty Crocker™ Candy Shop red gems

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2
    Use the star tip that comes on the Betty Crocker™ Cupcake Icing can to frost each cupcake. If desired, smooth top with offset spatula.
  • 3
    Arrange 8 blue gems in upper left area of cupcake to create field of stars. Starting at top, place 3 red gems in a row, second row 4 red gems, third row 7 red gems and bottom row 5 red gems to create stripes. Repeat with remaining cupcakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Experiment with the other tips from the Betty Crocker™ cupcake icing can. If you don’t like the look, you can always smooth it out.
  • tip 2
    Make the cupcakes up to 2 weeks ahead of time, and freeze unfrosted. Remove from freezer the night before your party, and frost.

Nutrition

Nutrition Facts are not available for this recipe
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