American Flag Cupcake Cake
Celebrate the 4th of July with this adorable American flag cupcake cake!
Servings: 48 Mini Cupcakes
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
Storage Tips
- 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
Calories: 153kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 174mg | Potassium: 40mg | Fiber: 1g | Sugar: 18g | Vitamin A: 120IU | Calcium: 40mg | Iron: 1mg
