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Firecracker Cupcakes

 Firecracker Cupcakes
These no-fuss treats are so much fun to make with kids, and they put a spark in Fourth of July parties. You can tint the whipped topping red and blue to make the frosting festive, too. —Erin Glass, White Hall, Maryland
24 ServingsPrep/Total Time: 30 min.


  • 5 pieces red pull-and-peel licorice
  • 6 drops red food coloring
  • 1 cup flaked coconut, divided
  • 4 drops blue food coloring
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 24 cupcakes of your choice
  • Assorted red and blue sprinkles, optional


  • Cut each licorice twist into five pieces; pull apart one end of each
  • to make firecracker fuses. Set aside.
  • In a resealable plastic bag, combine 1/4 teaspoon water and red food
  • coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut.
  • In another bag, combine 1/4 teaspoon water and blue food coloring;
  • add remaining coconut. Seal bag and shake to tint.
  • Spread whipped topping over cupcakes; decorate with coconut or
  • sprinkles as desired. Insert firecraker fuses into tops. Refrigerate
  • until serving. Yield: 2 dozen.
Nutritional Facts: 1 cupcake equals 202 calories, 11 g fat (5 g saturated fat), 26 mg cholesterol, 160 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.