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

Patriotic Ice Cream Cupcakes Recipe

Read Reviews
4.5 29 28
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling
MAKES: 36 servings


  • 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

Nutritional Facts

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


  1. Preheat oven to 350°. Line 36 muffin cups with paper liners.
  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. Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour.
  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. Yield: 3 dozen.
Editor’s Note: Blue moon ice cream may be substituted with vanilla ice cream tinted 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

Reviews for Patriotic Ice Cream Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
blaznpat User ID: 8786021 253399
Reviewed Aug. 30, 2016

"What a hit! I used Vanilla ice cream instead, to get the RED WHITE AND BLUE EFFECT!"

hchambers User ID: 7140928 249691
Reviewed Jun. 22, 2016

"These are a cute idea. I only filled the muffin pan about a quarter of the way to leave room for the ice cream. I also just tinted vanilla ice cream blue. My kids loved their little ice cream cakes."

djskm User ID: 1164468 229380
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."

spiker1 User ID: 264159 117184
Reviewed May. 21, 2013

"Love it! So simple and cute."

sasamitch User ID: 4327567 169226
Reviewed May. 10, 2013

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

aed220 User ID: 4022958 169218
Reviewed Jan. 5, 2013

"My family loved these!"

aiblins User ID: 2012088 189312
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."

carolyn5683 User ID: 3451718 105250
Reviewed Sep. 26, 2012

"These were so good, that my daughter asked for them instead of cake for her birthday!"

rusty_angel User ID: 5000552 170529
Reviewed Jul. 4, 2012

"This was a huge, huge hit when I made it for Memorial Day. Even my younger brother, who never eats dessert, had thirds and even fourths! Highly reccommended :)"

amhesmorrow User ID: 6757359 185961
Reviewed Jul. 1, 2012


Loading Image