Cupcake flag cake

Claire Gallam

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Make a statement with your Fourth of July dessert by serving this flag cake made from mini vanilla cupcakes! And don’t worry, it’s super easy to make and assemble, no advanced baking degree required.

Flag mini cupcake cake

This dessert will stop your family and friends in their tracks, and your kids will jump at the chance to help you make it! If you don't have a mini muffin pan, simply use regular size cupcakes. For some added sparkle, top each cupcake with matching edible glitter.

Flag mini cupcake cake

Yields 35 mini cupcakes


  • 2 boxes vanilla cake mix
  • 6 eggs
  • 1 cup oil
  • 2 cups water
  • 2 cups vanilla buttercream
  • Red and blue food coloring
  • White pearlized sprinkles


  1. Preheat oven to 350 degrees F. Line a mini muffin tin with mini paper liners.
  2. In a large mixing bowl, mix the vanilla cake mix, eggs, oil and water, stir to combine. Fill each mini liner 2/3 full with batter and bake for about 16–18 minutes or until golden brown.
  3. Let cupcakes cool in pan slightly then remove and let cool on a wire cooling rack completely.
  4. Frost 15 cupcakes with red frosting, 11 cupcakes with white frosting and then 9 with blue frosting. Add some white pearlized sprinkles to the blue cupcakes.
  5. Arrange the cupcakes in a flag pattern and enjoy!

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Claire Gallam
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.