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Assorted red, white, and blue frosted cupcakes decorated with sprinkles on a plate.

American Flag Cupcake Cake

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  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American


This American Flag Cake is made with cupcakes! It makes a perfect dessert for Memorial Day or July 4th. Learn to make this cupcake cake with this easy tutorial!


  • 1 batch vanilla cupcakes
  • 1 1/2 cup (339 g) unsalted butter, cold
  • 6 cups (780g) powdered sugar
  • 2 ½ (12 ml) tablespoons heavy whipping cream
  • 2 teaspoons (10ml) vanilla extract


Make the cupcakes

  • Prepare a batch of 24 cupcakes. Cool completely before frosting. 

Make the frosting:

  • Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
  • Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
  • Finally, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. 

Color the frosting:

  • Dye 1 cup of frosting blue. Drop approximately 8 drops of gel color into the frosting and mix well. Add additional drops of gel until desired color is reach. 
  • Divide the remaining frosting in half, and color one half red (following the step listed above for blue) and leave the other half undyed. 
  • Prepare a couple of piping bags: at least 1 or 2 small piping bags fitted with couplers and one small bag without a coupler for the 1M piping tips. 


  1. Set up your cupcakes in a rectangle shape, 6 across and 4 rows. For all the cupcakes you’ll be frosting, place a small dollop of frosting (appx 1 teaspoon) on each cupcake and spread evenly with an angled spatula. You’ll need 6 blue, 9 red and 9 white. 
  2. First use a 1M piping tip to make the large roses, I recommend 2-4 per frosting color. 
  3. Next, pipe smaller roses with the 1M tip and then, use the smaller piping tips, size 21 and and size 199 to fill in the gaps making rosettes. Decorate with sprinkles. 


  • These can be made up to 2 days in advance,
  • Storing frosted cupcakes: Cupcakes should be stored in an airtight container at room temperature and are best consumed within 2-3 days. If you live in a warm climate, you might need to refrigerate these cupcakes (in an airtight container), but be sure to serve at room temperature for best results.


  • Serving Size: 1 cupcake
  • Calories: 400
  • Sugar: 47g
  • Sodium: 118mg
  • Fat: 18g
  • Carbohydrates: 58g
  • Fiber: .4g
  • Protein: 3g
  • Cholesterol: 57mg