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Patriotic Red White and Blue Cupcakes

Patriotic red white and blue cupcakes with vanilla cake mix and a buttery, fluffy frosting. Layered red/white/blue batter bakes into colorful cupcakes, then large-star swirls finish with patriotic sprinkles.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 white cake mix
  • 3 eggs
  • 0.5 cup vegetable oil
  • 1 cup milk
  • 1 red food coloring
  • 1 blue food coloring
Frosting
  • 1 lb unsalted butter, softened
  • 4 cup powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 red food coloring
  • 1 blue food coloring
Decorations
  • 1 red, white, and blue sprinkles
  • 1 mini patriotic star sprinkles

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat the oven to 350°F (175°C) and set a muffin pan on a sheet pan for stability.
  2. Line the muffin pan with cupcake liners.
  3. Prepare the cake batter according to the package directions using the white cake mix, eggs, vegetable oil, milk, and adjust with red food coloring and blue food coloring if needed.
  4. Divide the batter into three bowls.
  5. Leave one bowl white, color one bowl red with red food coloring, and color one bowl blue with blue food coloring.
  6. Layer small spoonfuls of the red, white, and blue batter into each cupcake liner to create distinct color streaks.
  7. Fill the liners about 2/3 full.
  8. Bake at 350°F (175°C) for 18–20 minutes, until the tops spring back and a toothpick comes out clean.
  9. Cool the cupcakes completely before frosting.
Make and pipe the frosting
  1. Beat the softened unsalted butter until fluffy.
  2. Add the powdered sugar, heavy cream, and vanilla extract, then beat until smooth and spreadable.
  3. Divide the frosting into three bowls.
  4. Leave one frosting bowl white, color one red with red food coloring, and color one blue with blue food coloring.
  5. Place the red, white, and blue frosting side-by-side in a piping bag fitted with a large star tip.
  6. Pipe red, white, and blue swirls onto the cooled cupcakes, keeping the pressure steady for a clean ridged swirl.
  7. Decorate with red, white, and blue sprinkles and mini patriotic star sprinkles.
  8. Serve the cupcakes right away, or store for later serving.

Notes

For clean swirls, make sure the cupcakes are completely cool before piping. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; freeze unfrosted cupcakes up to 2 months. For a lighter option, swap half the butter with the same amount of plant-based butter sticks, then beat until fluffy and pipe as usual.