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Perfect Individual Flag Cupcakes

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These easy patriotic cupcakes feature moist vanilla cake topped with creamy buttercream and decorated with fresh blueberries and strawberry strips to resemble mini American flags. Perfect for Fourth of July and other red-white-and-blue celebrations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (120ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Fresh strawberries, sliced into thin strips (for decoration)
  • Fresh blueberries (for decoration)
  • Optional: edible silver or white sugar pearls for added sparkle

Instructions

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. Cream the ½ cup softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, prepare the buttercream frosting by beating 1 cup softened butter on medium speed until creamy, gradually adding sifted powdered sugar, alternating with milk and vanilla extract. Beat until fluffy and smooth, adjusting consistency as needed.
  10. Frost each cooled cupcake with a generous swirl of buttercream using an offset spatula or small knife.
  11. Create the flag decoration by placing blueberries in the upper left corner to form the blue field, then arrange thin strawberry slices in parallel lines for the red stripes, leaving white frosting visible between the strawberry strips for the white stripes.
  12. Pat berries dry before placing to prevent soggy frosting and chill frosted cupcakes for 10 minutes before decorating to help frosting set.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes tender. Pat berries dry before decorating to avoid soggy frosting. Chill frosted cupcakes before adding berries to help decorations hold. For dairy-free or vegan options, substitute butter and milk with plant-based alternatives. Gluten-free flour blend can be used for gluten-free cupcakes.

Nutrition

Keywords: flag cupcakes, patriotic dessert, Fourth of July, individual cupcakes, vanilla cupcakes, buttercream frosting, berry decoration

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