Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Prep Time
15 Mins
Cook Time
18 Mins
Cool Time
30 Mins
Makes 2 dozen

Fill cupcake liners two-thirds to three-fourths full—no more, or the batter will spill over the top during baking.

How to Make It

Step 1

Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Beat in egg whites.

Step 2

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in extract.

Step 3

Divide batter into 3 bowls. Tint 1 bowl with desired amount red food coloring, and 1 bowl with desired amount blue food coloring. Layer blue, white, and red batter evenly into baking cups in 2 (12-cup) muffin pans. Bake 18 to 20 minutes. Cool in pans 10 minutes; transfer to wire racks to cool completely.

Step 4

Frost cooled cupcakes with Fluffy White Frosting; garnish, if desired.

Ratings & Reviews

sccook's Review

July 02, 2011
This turned out really cute and festive, and the cake and icing were really good, if you can get past the fact that you are eating something red and blue! It was a little tricky getting the right proportions of the three colors of batter. Put about a tablespoon of each color in a muffin cup, spreading to the edges each time. I used white paper baking cups, and the red, white and blue layers showed clearly through. Also, one batch of frosting would not cover 24 cupcakes as shown in the photo - would probably need one and a half or two batches.