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Red, White and Blue Cupcakes

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By Betty Crocker Kitchens
Updated Jun 20, 2019
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This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They’re made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won’t be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!

Red, White and Blue Cupcakes

  • Prep Time 35 min
  • Total 1 hr 35 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 3/4 cup seedless red raspberry jam
  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 teaspoon intense red paste food color
  • 1/4 teaspoon royal blue paste food color
  • Betty Crocker™ Decorating Decors red, white and blue stars
  • Coarse white sparkling sugar, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place red, white or blue paper baking cup in each of 24 regular size muffin cups.
  • Step 
    2
    Make cake mix as directed on box for cupcakes, using water, oil and egg whites. Divide batter evenly among muffin cups. Add 1 1/2 teaspoons raspberry jam to each cup; cut through batter with toothpick for swirled effect. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  • Step 
    3
    Tint 1 container frosting with red food color; tint second container with blue food color. Leave third container white. Spoon each color of frosting into separate decorating bag fitted with large round tip. Pipe frosting as desired onto cupcakes. Sprinkle with stars and sparkling sugar.

Nutrition

Nutrition Facts are not available for this recipe

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