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Stars and Stripes Cupcakes

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  • Prep 45 min
  • Total 1 hr 40 min
  • Servings 24
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Create fireworks with easy-mix red, white and blue cupcakes.
Updated Aug 8, 2011
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  • 3 cups powdered sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon almond extract


  • 24 blue candy stars
  • Betty Crocker™ red decorating icing (from 4.25-oz tube)


  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, sour cream, oil, 1/2 teaspoon almond extract and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in cherries. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 3
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in medium bowl, beat powdered sugar, water, corn syrup and 1/2 teaspoon almond extract with electric mixer on medium speed until smooth. Spoon over cupcakes, using back of spoon to spread. Let stand 10 minutes.
  • 5
    Place 1 candy star on each cupcake as shown. Using writing tip, pipe icing in wavy stripes on each cupcake to look like flag. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    When making the glaze, start with 3 tablespoons water; if the glaze is too stiff, add 1 teaspoon water at a time until the glaze is spreadable.
  • tip 2
    Look for red paper baking cups at kitchen specialty stores or wherever cake-decorating supplies are sold.


Nutrition Facts are not available for this recipe
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