Patriotic Ice Cream Cupcakes Recipe
Patriotic Ice Cream Cupcakes Recipe photo by Taste of Home

Patriotic Ice Cream Cupcakes Recipe

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These red, white & blue cupcakes are perfect for your next Memorial Day or Fourth of July get-together. Red velvet cupcakes are layered with blue ice cream and frozen whipped cream topping—a festive way to turn cake and ice cream into a hand-held dessert! —Taste of Home Food Styling Team
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling
MAKES: 36 servings


  • 1 package red velvet cake mix (regular size)
  • 1 quart blue moon ice cream, softened
  • 3 cups heavy whipping cream
  • 1-1/2 cups marshmallow creme
  • Red, white and blue sprinkles
  • Blue colored sugar

Nutritional Facts

1 cupcake equals 202 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 137 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.


  1. Prepare cake mix batter according to package directions for cupcakes.
  2. Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
  4. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen.
Editor’s Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring.
Originally published as Patriotic Ice Cream Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2009, p6/29/09

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Reviewed Jul. 11, 2015

"I used birthday cake ice cream and it worked great. Once it is softened and stirred together it is all blue. I agree, don't fill the muffin pans too full or there is no room for the ice cream."

Reviewed May. 21, 2013

"Love it! So simple and cute."

Reviewed May. 10, 2013

"The recipe was good but they took a long time to make."

Reviewed Jan. 5, 2013

"My family loved these!"

Reviewed Oct. 25, 2012

"A little disappointed in the recipe. Like a lot of other people if I ever did it again I would only fill the cups about 1/4 full or so. Filling them half way I thought was too much, but considering it was my first time making cupcakes I figured since CW published the recipe they must of have tried it out first, and my cake mix only yielded 24 cups not 36 like it says. And my frosting didn't turn out at all, even after trying it twice. So I went and bought cream cheese frosting and put that on the cupcakes that I *didn't* try to put ice cream on."

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