1 (18.25-ounce) box classic white cake mix, Duncan Hines®
1 1⁄3 cups whole milk
1 (18.25-ounce) box red velvet cake mix, Duncan Hines®
1 1⁄4 cups whole milk
1 (16-ounce) container vanilla frosting, Pillsbury®
1⁄2 teaspoon clear vanilla extract, Wilton®
1⁄3 cup confectioners’ sugar
Red, white, and blue sprinkles, Betty Crocker®
Line 2 (12-cup) muffin pans with liners. Prepare and bake white cake mix according to package directions for cupcakes, substituting 1 1⁄3 cups milk for water. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Repeat procedure with red velvet cake mix for cupcakes, substituting 1 1⁄4 cups milk for water.
In a small bowl, stir together frosting, vanilla, and confectioners’ sugar. Spread frosting evenly over cupcakes. Top with sprinkles. Garnish with flags, if desired.