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Patriotic Ice Cream Cupcakes

 Patriotic Ice Cream Cupcakes
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
36 ServingsPrep: 30 min. + freezing Bake: 15 min. + cooling


  • 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


  • Prepare cake mix batter according to package directions for cupcakes.
  • 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.
  • Working quickly, spread ice cream over cupcakes. Freeze for at least
  • 1 hour.
  • 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.
Nutritional Facts: 1 cupcake equals 202 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 137 mg sodium,

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Patriotic Ice Cream Cupcakes (continued)

Nutritional Facts: 20 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.