Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely. Load white, red, and green buttercremes into piping bags fitted with open French star tips that are 3 different sizes. Use green in the largest tip, white in the medium tip, and red for the smallest. Pipe a one color on top of the next to create the tri-colored design.