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Flag Cupcake Cake

Flag Cupcake Cake

Three easy steps make red, white and blue cupcakes ready for a grand celebration.



  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
  3. Cool for 10 minutes; remove cupcakes from pans to cooling racks.
  4. Cool completely, about 30 minutes.
  5. Frost 9 cupcakes with frosting; sprinkle with red sugar.
  6. Frost 6 cupcakes with frosting; sprinkle with blue sugar and star decors.
  7. Frost remaining 9 cupcakes with frosting. Arrange cupcakes as shown in photo.
  8. To make flag pole, arrange pretzel rods end-to-end and wrap with fruit snack; place on left side of arranged cupcakes.

Prep Time 30 Min | Total Time 2 Hr | Servings: 24

Expert Tip: You can freeze the baked cupcakes tightly wrapped for up to two months.

Nutrition Information: 1 Serving (1 Frosted Cupcake) Calories 180 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g), Protein 1g

Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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