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Patriotic Cupcakes Recipe

American Flag Cupcakes

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Servings 22 cupcakes

Ingredients
  

For the cupcakes:

  • 1 package Vanilla Betty Crocker cake mix you could also use a chocolate cake mix too if you prefer
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs

For the Frosting:

  • 1 cup unsalted butter
  • 4 cups confectioners powdered sugar
  • 2 tsp almond extract you could use vanilla extract too
  • 2 tbsp heavy whipping cream
  • red and blue gel food coloring optional
  • white star sprinkles optional

Instructions
 

For the cupcakes:

  • Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use cupcake liners.
  • Mix together cake mix, water, oil and eggs with a mixer on medium speed for about 2 minutes, or until well combined.
  • Then, pour into your prepared muffin cups. Be sure not to overfill the cupcakes. I usually fill them about 2/3 of the way full. 
  • Bake in preheated oven anywhere from 12-17 minutes. Or until cupcakes are a nice golden brown color.
  • Cool cupcakes on wire racks until they reach room temperature. 

For the frosting:

  • To make the white buttercream frosting, add butter to the large bowl of an electric mixer and beat on medium speed for about a minute.
  • Then, add powdered sugar into the bowl, one cup at a time. Keep mixing until fully combined.
  • Add in the almond extract and heavy whipping cream and beat until light and fluffy. About 2-3 more minutes.
  • If using gel food color, divide the icing into 3 separate bowls. Keep one white, and then add red food color to one, and then blue food coloring to the other one as well. Mix until color is fully combined. 
  • Use piping bags to frost buttercream onto the top of cupcakes and enjoy!
  • Store leftover cupcakes in an airtight container for 2-3 days after.