Red White and Blue Cupcakes
Servings: 12 Cupcakes
Ingredients
- 15.25 ounces White cake mix
- Vegetable oil and eggs - per package directions
- 16 ounces White frosting
- Red and blue gel food coloring - as needed
- Red and blue sprinkles - for topping
Instructions
- Preheat the oven according to the cake mix directions. Line a cupcake pan with liners.
- Prepare the cake mix according to the package directions.
- Divide the batter evenly into three separate bowls. Color one bowl of batter red and one bowl blue with the gel food coloring, leaving the third bowl white.
- Spoon about 1 tablespoon of blue batter into each liner. Spoon about 1 tablespoon of white batter on top of the blue in each liner. Spoon about 1 tablespoon of red batter on top of the white in each liner.
- Bake until a toothpick inserted in the center comes out clean. Cool the cupcakes completely.
- Spoon the frosting into a piping bag, or spread it on with a spatula. Decorate the frosted cupcakes with red and blue sprinkles.
Notes
- Layer in the Right Order: Always spoon the batter in as blue, then white, then red, so the colors stay distinct once baked.
- Check Doneness with a Toothpick: A clean toothpick means they're done; overbaking dries the cupcakes out quickly.
- Cool Completely Before Frosting: Warm cupcakes will melt the frosting right off the top.
- Use Room Temperature Eggs: Room temperature eggs blend into the batter more evenly than cold ones.
- Storage Tip: Store frosted cupcakes in an airtight container so they don't dry out before serving.