Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table.
Place cupcake liners in cupcake tins. You will need two regular-sized muffin pans to hold 24 cupcakes.
Prepare the Cake Batter
In a large bowl, whisk together cake mix, all-purpose flour, granulated sugar, and salt until mixed well.
Add water, sour cream, vegetable oil, and vanilla extract. Mix to combine.
Separate the egg yolks from the egg whites. Add egg whites one at a time and beat until combined (2-3 minutes total).
Assemble the Cupcake Layers
Divide the cake batter into three equal portions, so that you have bowls with red, white, and blue batter. Mix desired amount of coloring into each, using a whisk to blend.
Layer batter by adding heaping tablespoon of each color to each tin, with red at the bottom. Liners will be nearly full when finished.
Bake in preheated oven for 18-20 minutes until golden brown and spring back when touched.
Cool on wire racks. Then decorate with frosting.
Make the Frosting
In a large mixing bowl, cream together the powdered sugar and softened butter on low speed. Mix until well blended. Continue beating at medium speed for another 3 minutes.
Add vanilla extract, Fiori Di Sicilia, and half and half cream. Beat for an additional minute.
If desired, spoon frosting into a piping bag to decorate cupcakes, or spread frosting over tops of cupcakes with a butter knife. To garnish, sprinkle tops with shredded coconut. Makes 24 cupcakes.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.