Flag Cupcakes with Vanilla Buttercream

Ingredients

• 1 box cake mix white
• 1 cup cream sour
• 0.5 cup milk 
• 0.3 cup vegetable oil 
• 1 teaspoon lemon zest grated
• 2  eggs 
• 1 serving food coloring red
• 1 cup butter softened
• 3 cups powdered sugar sifted
• 0.5 teaspoon salt 
• 2 teaspoons vanilla 
• 1 tablespoons whipping cream 
• 1 serving blueberries 

Equipment

• bowl
• frying pan
• oven
• blender
• hand mixer
• muffin liners

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Place paper baking cup in each of 18 regular-size muffin cups.
3. In large bowl, beat all cupcake ingredients except food color with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between 2 bowls.
4. Add red food color to 1 bowl to desired color of red; leave other bowl white.
5. To make flag-striped cupcake, spread a spoonful of red batter and then a spoonful of white batter in paper baking cup; repeat, and then end by spreading red batter on top. Use up batter to make 18 cupcakes.
6. Bake as directed on box for cupcakes; 2 to 3 minutes may need to be added to bake time. Cool completely, about 20 minutes.
7. To make frosting, beat butter with electric mixer on medium speed 3 minutes. With mixer on low speed, beat in 3 cups of the powdered sugar until sugar is incorporated with butter. With mixer on medium speed, add salt, vanilla and 2 tablespoons of the milk; beat 3 minutes. If frosting needs more stiff consistency, beat in up to 1 cup powdered sugar. If frosting needs to be thinned out, add remaining milk, 1 tablespoon at a time. Frost cupcakes with frosting.
8. Garnish with strawberry fans and blueberries. Store covered in refrigerator.