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Cupcake Flag Cake

Prep Time
Total Time

24 servings

Celebrate the red, white and blue with this Cupcake Flag Cake. Blueberries, strawberries and shredded coconut make Cupcake Flag Cake one patriotic pastry.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto cupcakes.
  • Arrange cupcakes on platter, in 4 rows of 6 cupcakes each. Place blueberries on tops of 6 cupcakes in top left corner of platter to resemble stars of an American flag as shown in photo.
  • Place 2 strawberry pieces on top half of each of the remaining cupcakes. Sprinkle coconut onto bottom halves of strawberry-topped cupcakes to resemble the stripes on the flag.

Special Equipment Needed


Substitute 36 raspberries for the quartered strawberries.

Size Wise

At 24 servings, this fun recipe is great for a party or classroom celebration.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 10g
Saturated fat 4.5g
Cholesterol 35mg
Sodium 170mg
Carbohydrate 28g
Dietary fiber 0.5823g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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