# What You'll Need:
→ Cupcake Batter
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup (115 g) unsalted butter, room temperature
05 - 3/4 cup (150 g) granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 cup (120 ml) whole milk
→ Swirled Frosting
09 - 3/4 cup (170 g) unsalted butter, room temperature
10 - 3 cups (360 g) powdered sugar
11 - 2–3 tbsp (30–45 ml) milk or heavy cream
12 - 1 tsp vanilla extract
13 - Red and blue gel food coloring
→ Flag Toppers
14 - 12 small American flag picks (edible paper or plastic)
# How-To:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in vanilla.
05 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide the batter evenly among the liners (about 3/4 full each).
07 - Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely.
08 - For the frosting: Beat butter on high until creamy. Gradually add powdered sugar, milk, and vanilla, mixing until light and fluffy.
09 - Divide frosting into three bowls. Tint one bowl red and another blue with gel colors; leave one bowl white.
10 - Spoon each color side-by-side into a piping bag fitted with a star tip to create a red, white, and blue swirl.
11 - Pipe frosting generously onto cooled cupcakes.
12 - Top each cupcake with a flag pick.
