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It’s a cupcake flag, and I’m obsessed! Made with mini chocolate and vanilla cupcakes, this easy 4th of July dessert is festive, fun, and seriously adorable. Your guests will love it—and so will you!
For more 4th if July recipes, try my 4th of July rice Krispie treats, strawberry angel food cake trifles, and homemade bomb pops!
Pin this now to find it later
Pin ItWhat Makes This Cake So Easy!
I used boxed cake mix—no shame! It’s quick, easy, and still so good.
No slicing needed! Just grab a cupcake and keep the party going.
Everyone takes a photo before eating it… it’s that cute.
You can switch up the colors for any country or theme—so fun.
It’s the easiest way to make a big statement with almost zero stress.
Ingredient Notes
Chocolate Cake Mix: For the blue section. You’ll only need half the box for 12 mini cupcakes.
Vanilla Cake Mix: For the stripes. The Williams Sonoma Vanilla Bean mix is amazing if you want to splurge!
Unsalted Butter: Use room temp for smooth, pipeable frosting.
Powdered Sugar: Sweetens and thickens the frosting—sift it for best texture.
Vanilla Extract: Go with pure vanilla for the best flavor.
Whole Milk: Adjust to get the perfect frosting consistency.
Red & Blue Food Dye: Natural dyes work too, just expect softer colors.
Mini White Star Sprinkles: The cutest finishing touch for the flag design!
How to Make a Flag Cupcake Cake
Bake: Make 12 chocolate and 36 vanilla mini cupcakes.
Arrange: Place chocolate cupcakes in a square (top left), then line up vanilla cupcakes as stripes.
Make Frosting: Beat butter, sugar, vanilla, milk, and salt until fluffy.
Color: Divide into 3 bowls—color one red, one blue, leave one white.
Pipe: Use star tips to frost cupcakes by color—blue for the chocolate, red and white for the stripes.
Decorate: Add mini white star sprinkles on the blue section. Done!
Eden’s Tips
Color Intensity: For vibrant colors, use gel food coloring instead of liquid for more intense shades
Frosting Preparation: Make sure your buttercream is the right consistency – not too stiff or too runny
Time-Saving Option: Bake the cupcakes a day ahead and frost them the day of your event
Piping Technique: Use a consistent piping technique for all cupcakes to maintain a uniform look
Star Sprinkles Hack: It was hard to find white star sprinkles, so I bought a sprinkle mix and then took out the white stars. We also found these on Etsy, which would work too!
Transportation: If transporting the flag cake, bring the frosted cupcakes separately and arrange them at your destination
More Patriotic Desserts
Here are more desserts for a 4th of July party!
I’d love to see your flag cupcake creations! Leave a comment and review below if you make them, and tag me @sugarandcharm on social. It seriously makes my day to see what you’re baking!
My new Entertaining book is here! Order Now!
American Flag Cupcake Cake
Ingredients
- 1 box chocolate cake mix
- 1 box vanilla cake mix
Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 tsp vanilla extract
- 4 cups confectioners sugar powdered sugar
- 4 tbsp whole milk
- 1/2 tsp salt
Food Coloring
- 5 drops red food coloring, You can use natural if you want and more drops if needed for desired color
- 5 drops blue food coloring , You can use natural if you want and more drops if needed for desired color
Instructions
- Bake the cupcakes according to the box instructions in a mini cupcake tin with mini cupcake liners.
- Let the cupcakes cool to room temperature while you make the buttercream frosting.
- In an electric mixer, with the paddle attachment, beat butter and sugar on high.
- Add in vanilla, milk, and salt and continue to beat until light and fluffy.
- Divide the frosting into 3 separate bowls.
- Add blue food coloring to one and red to the other. Keep one white.
- Prepare 3 piping bags, fitted with couplers. Add each color to the individual piping bags.
- You will be able to switch out the star tip if using couplers.
- Pipe 12 blue mini cakes, 18 red, and 18 white cupcakes.
- Place 12 blue cupcakes in a square in the corner of a rectangular platter. Then add a row of red, row of white and continue that pattern.
Notes
- Room Temp: Best served the same day, but can sit out for up to 2 days in a cool spot.
- Refrigerate: Store frosted cupcakes for up to 3 days. Let them come to room temp before serving.
- Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting and assembling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
