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Nutrition Facts
Serving Size 1 cupcakes 79g Recipe makes 18 cupcakes)
Calories 276
Calories from Fat 108		(39%)
Amount Per Serving		%DV
	Total Fat 12.1g	18%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 250mg		10%
Potassium 53mg		1%
Total Carbohydrate 39.8g		13%
	Dietary Fiber 0.3g	1%
	Sugars 31.8g
Protein 2.4g		4%
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Patriotic 4th of July Cupcakes

Recipe #126930 | 39 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Lvs2Cook
Jun 21, 2005

Patriotic cupcakes that can be used for any occasion. You can always substitute your own recipe for white cake and white frosting. In regards to the comment below, I went back to the original recipe to check and it does call for 2 tablespoons of batter per color — I have never had any problems and I actually get 12 cupcakes out of this recipe. I use scant tablespoons. If anyone is worried, try it with teaspoons instead of tablespoons or even 1 tablespoon of the batters per cupcake.

18 cupcakes (change servings and units)

Ingredients

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkles

Directions

1
Prepare cake mix according to package directions.
2
In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
3
Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
4
Bake at 350ºF for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
5
Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
6
Frost with vanilla frosting and decorate with sprinkles.

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Featured Reviews for This Recipe

From: Karamia

On Jul 5, 2009

These turned out very cute and they were so easy to make. Thanks for the great idea and recipe!

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From: nmj

On Jul 4, 2009

Very cute. My kids had a lot of fun making these. We made cream cheese icing instead of using canned. The tops look green when they come out, but will be blue on the inside and you will not notice once frosted.

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From: QueenJellyBean

On Jul 3, 2008

These came out so cool! My kids and I had the best time making them and decorating them! Now I didn't do as good as job as ShawnaJean but had a blast none the less! I used a Duncan Hines Moist Deluxe white cake mix and used Wiltons gels to color the batter. I used White Frosting for the frosting. Didn't really measure the batter into the cups and I ended up with 24 perfect cupcakes! Thanks for a fun 4th of July dessert!

2 people found this review helpful

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From: xpnsve

On Jul 6, 2008

These were a very cute idea! I used 1 tbsp. of each color per cupcake and my the tops of my cupcakes overflowed a bit. Being particular about the appearance and a smidge resourceful, while they were cooling in the cupcake pan, I took my round biscuit cutter and cut around each cupcake so that they were perfectly shaped (and thankfully the biscuit cutter was the same size as my Wilton cupcake pan - yea!). The layers came out perfectly! I used Magnolia Bakery's Vanilla Birthday cake and frosting recipe because IMO it's the best! And, they came out beautifully! Thanks for posting!

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