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Overhead shot of american flag cupcake cake next to patriotic toppings and straws

American Flag Cupcake Cake Recipe

This American Flag Cupcake Cake will be the star of your patriotic celebration! It’s so simple to make using boxed cake mix and premade frosting.
Course Dessert
Cuisine American
Keyword cupcake cake, fourth of july, white cupcakes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 38 cupcakes
Calories 56kcal
Author Dorothy Kern
Cost 15


  • 2 (approx 15 ounces each) boxes white cake mix
  • 1 cup (124g) all-purpose flour
  • 10 large Egg Whites
  • 1 cup Vegetable Oil
  • 1 cup sour cream room temperature
  • 1 ½ cups milk (any kind)
  • 3 16-Ounce Containers White Frosting
  • Red Gel Food Coloring
  • Blue Gel Food Coloring
  • White Sugar Pearl Sprinkles


  • Preheat the oven to 350 °F and line an average cupcake pan with white cupcake liners. Or use mini cupcake pans (you'll need at least two 24-cavity pans)
  • In a large mixing bowl, add the cake mixes, eggs, milk, sour cream, flour and oil. Mix well using a hand mixer, or by hand. Remove as many lumps as possible.
  • Fill each cupcake liner about half full. This was about ¼ cup each. You don’t want them to puff up too much past the liner top as it makes it harder to decorate them.
  • Bake for 15 minutes or until a toothpick comes out clean. Move to a wire rack to fully cool.
  • Using a cake board or wire rack covered in parchment paper, position your cooled cupcakes in 5 lines of 7 (35 cupcakes total). Push them right up against each other so they’re nice and snug.
  • Place 1 ½ containers of the white frosting in a medium mixing bowl and red gel food coloring. Be sure to use “Super Red” or “Red Red” and you’ll need about 1 teaspoon. Note, it won’t look as red as you want it, but once it settles and you get it on the cupcakes, the red really pops.
  • Place one container of frosting in another mixing bowl and add about ⅓ of the tube of blue gel food dye (if you use the same kind I do, see notes below). You can also add a bit at a time and mix it in until it reaches a rich blue. Be sure to mix until no white or blue streaks appear.
  • Place the blue frosting in a frosting bag and use an Ateco #826 frosting tip or a Wilton 1M to pipe the frosting onto the top first three cupcakes of the first two lines. This will be 6 cupcakes total. Start at the top and outside edge of the cupcake, move in a counterclockwise motion, with fluid movement, keep moving your hand in a circle until you reach the middle. Ever so lightly, boink the tip down just a bit and bring it back up so it leaves a mini spike in the middle of the cupcake.
  • Sprinkle the white sugar pearls over the blue cupcakes only.
  • Repeat the frosting process for the red frosting and finish out the top first line, do the third full row of cupcakes, and the last entire row of cupcakes.
  • Decorate the remaining cupcakes with the leftover white frosting. Enjoy!



For MINI Cupcakes: Use one box of cake mix, 1/2 cup all purpose flour, 5 large egg whites, 3/4 cup milk, 1/2 cup sour cream and 1/2 cup vegetable oil.
  • I prefer Americolor or Wilton for gel food coloring, but you can also use store brand. I don’t recommend using water-based food coloring (i.e. the grocery store aisle kind). Just take your time and add a bit at a time until you reach your desired color. The colors always look better once applied and turned into a cake. So, if it’s not exactly the color you were hoping for, it will still look amazing, so don’t fret.
  • This batch of mix gave me about 38 cupcakes, so you may have a couple extra like I did. That’s ok. That gives you extra cupcakes to test your frosting work on before starting on the actual cake.
  • You can use another cupcake frosting tip if you like, just know that some tips will allow more frosting to come out. This means you might need more frosting.
  • When you normally frost cupcakes, you don’t start on the outer edge. However, with this cake, you want to cover as much space as possible.
  • You want the cupcakes as snug as possible so it looks more like a cake and not separate cupcakes. This also makes it much nicer when doing the frosting.
  • You can use just 2 large eggs instead of 4 egg white, if preferred. This will just make the cake mix have a slightly yellowish tint.


Serving: 1cupcake | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 8mg | Iron: 1mg