Patriotic Ice Cream Cupcakes

Total Time:Prep: 30 min. + freezing Bake: 15 min. + cooling

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 27, 2022

These frosty cupcakes are practically a fireworks display on their own. The little treats feature red velvet cake, blue moon ice cream, a creamy white topping and star-spangled sprinkles. —Taste of Home Test Kitchen

Editor’s Note: Vanilla ice cream tinted with blue food coloring may be substituted for the blue moon ice cream.

Cupcake Liners

Decorative cupcake liners can be found at fancyflours.com.
TEST KITCHEN APPROVED

Patriotic Ice Cream Cupcakes

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Yield:3 dozen
Prep:30 min
Cook:15 min
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Ingredients

  • 1 package red velvet cake mix (regular size)
  • 1-1/2 quarts blue moon ice cream, softened if necessary
  • 1 jar (7 ounces) marshmallow creme
  • 3 cups heavy whipping cream
  • Red, white and blue sprinkles
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Directions

  1. 1
    Preheat oven to 350°. Line 36 muffin cups with paper liners.
  2. 2
    Prepare cake batter according to package directions. Fill prepared cups about one-third full. Bake until a toothpick inserted in center comes out clean, 11-14 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
  3. 3
    Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour.
  4. 4
    Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

Nutrition Facts

1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.
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