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+ servings


Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Servings: 24


  • 1 box Classic White cake mix mixed per box instructions or you can use my tips to make a boxed mix taste better...which are-
  • swap out the required oil with butter
  • swap out the required water with milk
  • add one extra egg
  • red & blue food coloring
  • festive sprinkles
  • 1 cup room temperature butter
  • 1 7-ounce jar marshmallow creme
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 TBSP milk


  • Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
  • Once you have the white cake mix batter made, you'll need to separate it so that you can create the red batter and blue batter. Pour about 1 cup of the plain batter into 2 small bowls (1 cup of batter for each bowl.)
  • I used about 1/8th teaspoon of coloring in each bowl, mixed to combine.
  • Scoop 1 heaping tablespoon of white batter into the bottom of each cupcake. Then scoop about 1 level tablespoon of red batter onto one side of each cupcake, followed by the same amount of the blue batter on the other side. Add 1 more level tablespoon of white batter to the top of each cupcake. (Cupcake liners are pretty much full at this point!) Take a toothpick and gently swirl the batter in each cupcake around a few times.
  • Bake according to package directions- mine baked for 18 minutes.
  • Cool completely and frost with my favorite frosting- recipe is included!
  • Cream the butter until it is light and fluffy. Add the marshmallow creme.
  • Whip for 2 minutes.
  • Add the powdered sugar and continue to beat for 2 minutes. Add vanilla extract and milk until it’s the texture that you want. If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.