Flag Cupcakes with Vanilla Buttercream

When I worked full time I couldn’t wait to get to the end of the work week so I could relax and kick up my feet on the weekends. Then Sunday night I would get that dreaded feeling that accompanies going back to work Monday for a whole week of the grind. Some people struggle with the transition between working full time to being home all the time. I definitely didn’t have that problem. I embraced it fully.

The thing with motherhood is everyday is a Monday. There are no Fridays to look forward to for a break from diaper changes. But then again…everyday can be a Friday too, depending how you look at it.

Today was one of those days that I felt lucky to be home. I felt guilty as John rolled out of bed at the crack of dawn to go to work. He has mini-camp all weekend. My kids slept in until after eight. We had a leisurely breakfast, went to the gym, and then swam at the pool with friends. Minus the stroller spill where Wes ate the asphalt…it was a good day. I was the boss of my day and our schedule was whatever I wanted it to be.

Don’t get me wrong, there are days where I feel like hugging John’s leg pleading,”Take me with you to work! Don’t leave me!”

But today wasn’t one of them…
These flag cupcakes have a classic vanilla flavor with a hint of lemon that compliments the strawberries and blueberries. I finally found a frosting that I love. It isn’t a pure white frosting (more off-white), but it tastes yummy.
Flag Cupcakes with Vanilla Buttercream

Yield: 18 cupcakes

Ingredients

    Cupcakes:
  • 1 white cake mix
  • 2 eggs
  • 1 cup sour cream
  • ½ cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon lemon zest
  • Strawberries for garnish
  • Blueberries for garnish
  • Frosting:
  • 1 cup butter (2 sticks), softened
  • 3-4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • Up to 4 Tablespoons milk or heavy cream
  • ¼ teaspoon lemon zest (optional)

Instructions

  1. For Cupcakes: Combine all ingredients until incorporated. Scrape sides of bowl and then beat on med-high speed for 3 minutes.
  2. Divide batter equally in half between two bowls.
  3. Use red food coloring to color one bowl of batter to desired color of red and leave the other one white. Wilton brand gel colors have the brightest color and are good to use here.
  4. To make flag striped cupcakes alternately place a spoonful of red batter and a spoonful of white batter in the cupcake holder. The batter is thick, so it won't spread on its own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
  5. Bake cupcakes according to the cake mix package directions.
  6. Frosting: Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
  7. Frost cooled cupcakes with frosting. Garnish with strawberry fans and blueberries.
  8. Tip: To make strawberry fans for garnish just slice strawberry down to the stem without slicing all the way through.

Notes

Source: cupcake base from Our Best Bites and the frosting from Savory Sweet Life

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Comments

  1. How cute! and yummy!

  2. Cupcakes are the best when decorated! Happy Memorial Day :)

  3. Wow! These are beautiful cupcakes!! I’m thinking that they are going to need to make an appearance over the Fourth of July at our house!!

  4. These cupcakes looks delicous and gorgeous!!!
    I’m going to try this frosting recipe soon:)

  5. These look wonderful! You are right, everyday is a Monday, and there’s no such thing as a Holiday….however I wouldn’t trade my Mommy job for anything in the world!

  6. These are darling :)

  7. Cute idea :)

    I love the way you decorated these!

  8. Hello,

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  9. These look sooo yummy! I’m anxious to try them out on extended family. Your pictures are always so gorgeous- thanks for sharing your talent with us, love it!

  10. Hey Christy,
    I just found your blog and I LOVE it! You have some great recipes. I have made a few things so far and have not been disappointed. The kids and I made the rainbow cupcakes today. You are so cute and talented! Hope all is well. Your boys are adorable!

  11. Christy,
    I get emails from Betty Crocker and did you know that they featured these cupcakes, I’m sure you did. So exciting for you! Anyway love your recipes and the best part is my family does to. Thanks!

    Kaci Perkins

  12. Loved these cupcakes–I asked my 16 year old to make them for the fourth, we loved them and the pictures of them turned out great. Thanks for sharing.

  13. These cupcakes are absolutely adorable! I just featured them on my blog today with a roundup of red, white, and blue foods. The link is here:

    http://oopsey-daisy.blogspot.com/2011/05/happy-memorial-day-my-friends-many.html

    Happy Memorial Day!
    ~Alison

  14. Those look so darn good. I would love for you to share them on my Fantastic Cupcake linky list in the left hand column of http://www.igottatrythat.com
    Thanks, Marcie

  15. Hello Christy! I made your frosting this past weekend and just posted about it! I made your bloomin onion bread awhile back as well! Your cookin’ ROCKS!!
    Kristy

  16. How do ypu make a cake mix? Or what goes in it…since I can’t buy it! Plus I like my cakes from scratch!