This American Flag Cupcake Cake is a fun way to make a “cake” for Memorial Day or July 4th! The flag shape is perfectly festive and it’s simple to put together. Plus, the ease of pulling the cupcakes apart makes it great for a group!
- 2 1/2 cups (325g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 4 tbsp (60ml) vegetable oil
- 1 1/2 cups (310g) Domino® Golden Sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
- 2 cups (448g) unsalted butter, room temperature
- 8 cups (920g) Domino® Powdered Sugar
- 2 tsp almond extract
- 3–5 tbsp (45ml-75ml) heavy whipping cream
- Salt, to taste
- Red and blue gel icing color
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
Almond Buttercream Frosting
- Add the butter to a large mixer bowl and beat until smooth.
- Add about half of the powdered sugar and mix until smooth and well combined.
- Add the almond extract and 2 tablespoons of the cream to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional cream as needed to get the right consistency. Add salt to taste.
- Divide the buttercream evenly into three bowls, about 2 cups each. Leave one white, color one with red gel icing color and color the other with blue gel icing color.
To Assemble The Cupcakes
- Frost each cupcake with in a buttercream rosette design. I used Ateco tip 844, but Wilton 1M would also work well. You’ll need six that are blue, nine that are white and nine that are red.
- Pipe four “stars” onto each of the blue frosted cupcakes. I used Ateco tip 843, but any smaller star tip should work well.
- Assemble the cupcakes in 4 rows. Going left to right, the top row should have three blue cupcakes, then three red. The second row should have three blue cupcakes, then three white cupcakes. The third row should be all red – six total across. The fourth row should be all white – six total across. Assemble your cupcakes on the table you’ll serve them on, or on a large platter so that you can transport them.
- Cupcakes should be find at room temperature for about 24 hours, but then should be refrigerated. They should keep well for about 3-4 days. Best served at room temperature.
- Make Frosting Ahead: The frosting can easily be made ahead. It lasts well in the fridge for about a week or frozen for up to 3 months. If you make it ahead and refrigerate it, you’ll just need to bring it back to room temperature and give it a good stir before using it.
- Make Cupcakes Ahead: The cupcakes can definitely be made the day before frosting and serving. I’d keep them in an air tight container at room temperature.
- Use Gel Food Coloring: Gel food coloring is generally more pigmented than liquid food coloring, so you’ll want to use that. Add coloring until you’re satisfied with the shade of your frosting.
Keywords: american flag cupcake cake, pull apart flag cak