Flag Cupcakes With Vanilla Buttercream Recipes

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FLAG CUPCAKES WITH VANILLA BUTTERCREAM



Flag Cupcakes with Vanilla Buttercream image

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.

Provided by Christy Denney

Categories     Dessert

Time 1h40m

Yield 18

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ 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
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
Strawberries and blueberries

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 18 regular-size muffin cups.
  • 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.
  • 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.
  • Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes.
  • 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 Facts : Calories 350, Carbohydrate 41 g, Cholesterol 60 mg, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1/2 g

CUPCAKE FLAG CAKE



Cupcake Flag Cake image

Celebrate the red, white and blue with this Cupcake Flag Cake. Blueberries, strawberries and shredded coconut make Cupcake Flag Cake one patriotic pastry.

Provided by My Food and Family

Categories     Holiday Recipes

Time 1h20m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) red velvet cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
36 blueberries (about 1/2 cup)
9 small strawberries (about 1 cup), quartered
1/3 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto cupcakes.
  • Arrange cupcakes on platter, in 4 rows of 6 cupcakes each. Place blueberries on tops of 6 cupcakes in top left corner of platter to resemble stars of an American flag as shown in photo.
  • Place 2 strawberry pieces on top half of each of the remaining cupcakes. Sprinkle coconut onto bottom halves of strawberry-topped cupcakes to resemble the stripes on the flag.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5823 g, Sugar 0 g, Protein 2 g

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