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Patriotic 4th of July Cupcakes

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“Patriotic cupcakes that can be used for any occasion. You can always substitute your own recipe for white cake and white frosting. In regards to the comment below, I went back to the original recipe to check and it does call for 2 tablespoons of batter per color -- I have never had any problems and I actually get 12 cupcakes out of this recipe. I use scant tablespoons. If anyone is worried, try it with teaspoons instead of tablespoons or even 1 tablespoon of the batters per cupcake.”
18 cupcakes

Ingredients Nutrition

  • 517.37 g white cake mix
  • 236.59 ml water (or as indicated on cake mix directions)
  • 78.78 ml oil (or as indicated on cake mix directions)
  • 3 eggs (or as indicated on cake mix directions)
  • 2.46 ml blue food coloring
  • 2.46 ml red food coloring
  • 453.59 g can vanilla frosting
  • red white and blue candy sprinkles


  1. Prepare cake mix according to package directions.
  2. In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
  3. Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
  4. Bake at 350ºF for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
  5. Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
  6. Frost with vanilla frosting and decorate with sprinkles.

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