Patriotic Fourth of July Cupcakes with Vanilla Buttercream


Patriotic Fourth of July Cupcakes with Vanilla Buttercream Frosting



Ingredients

Cupcakes

1 box of White Cake Mix ( I like Betty Crocker White Super Moist)
11/4 cup water
1/3 cup of oil
3 eggs
Strawberries
Blueberries

Frosting

2 boxes of confectioners sugar
2 sticks of softened butter
2 tsp. vanilla

For cupcakes: Heat oven to 350 degrees.  Line 24 muffin tins with cupcake liners.  In a large mixing bowl, beat cake mix, water, eggs & oil on low for 30 seconds, then medium for two minutes.  Pour cupcake mix into cupcake liners until each is 2/3 full. Bake for 18-24 minutes.  Let cool completely before frosting!

For frosting: Beat together softened butter, confectioners sugar and vanilla until creamy & smooth.  I use a large pastry bag and large frosting tip seen below.  Fill bag with frosting and frost away.  To get the fancy high top.  Start with frosting tip on outer edge of cupcake and frost in a counterclockwise motion all the way around cupcake several times working your way towards the center. 


Top with fresh strawberries & blueberries!









Happy Fourth of July!!!!

Linking Up With These Lovelies!


Chef In Training
Sugar Bee Crafts


 

Comments

  1. marissaJuly 3, 2012 at 9:27 PM

    these are gorgeous and I bet they are so yummy! I hope you'll stop by and add this and any other posts you're proud of to my Wednesday What We Wore, Read, and Made Link party

    marissa
    http://raegunwear.blogspot.com

    ReplyDelete
  2. Baked In The SouthJuly 5, 2012 at 6:22 AM

    definitely! thanks for stopping by!

    ReplyDelete
  3. Dorothy @ Crazy for CrustJuly 7, 2012 at 8:10 AM

    Oh my goodness, these are gorgeous! I'm glad you linked up to CST, I love your blog!

    ReplyDelete
  4. The Daily SmashJuly 7, 2012 at 8:36 AM

    Yum I love that there is not a ton of frosting on these it looks like the perfect amount. Nice job :)

    Come and check out my food blog if you would like www.thedailysmash101.blogspot.com

    ReplyDelete

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