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American Flag Cupcakes

American Flag Cupcakes are vanilla cupcakes with buttercream frosting and a flag design made of blueberry stars and fruit roll-up stripes.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 20 cupcakes
Calories 196kcal


For the cupcakes

  • 1 box white cake mix
  • cup coconut oil melted
  • 3 large egg whites
  • 1 cup water

For the frosting

  • ½ stick butter softened
  • 1 ½ cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1-2 tablespoons cream


  • 2 cups fresh blueberries
  • 2-3 pouches red-colored rolled fruit snack I used Fruit by the Foot


  • Preheat oven to 350°F.
  • Place 20 cupcake liners in cupcake pans. Set aside.
  • Place cake mix, coconut oil, egg whites and water in a large bowl. With an electric mixer, beat on low until ingredients are combined, then turn up to medium and beat for 2 minutes.
  • Divide batter into 20 cupcakes. Bake for 23-25 minutes or until light golden brown on the edges. Let cool.
  • Meanwhile, make frosting. Beat butter in a large bowl with an electric mixer for a minute. Turn to low and gradually add the sugar, vanilla and cream. Turn mixer up to medium and beat for three minutes.
  • Frost cooled cupcakes. Cut rolled fruit snacks into narrow strips and add to half of the cupcake for flag stripes. Add blueberries on the other side. Serve immediately or store covered in the refrigerator for up to 3 days.



Just a little warning, if you want to take them to a party, be careful because the blueberries like to fall off during transport (yes I did that). You might want to add the blueberries when you get to the party.


Serving: 1cupcake | Calories: 196kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 209mg | Potassium: 37mg | Fiber: 1g | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg