Using the cupcake mixes, prepare the cupcake batters and bake the cupcakes according to the package instructions. Let cool completely.
To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes more. Add the confectioners’ sugar and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until thoroughly combined.
Using an offset spatula, frost the cooled cupcakes with the cream cheese frosting. Sprinkle 23 of the coconut cupcakes with coconut flakes. Top 19 of the red velvet cupcakes with raspberries so that the berries completely cover the cupcake, pressing them into the frosting so they adhere. Repeat to top all 12 of the chocolate cupcakes with blueberries.
Arrange the topped cupcakes into a flag pattern. Frost the remaining cupcakes with the remaining frosting and serve separately. Serves 60.
Williams Sonoma Test Kitchen
