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

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4.5 29 27
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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
TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling
MAKES: 36 servings

Ingredients

  • 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 each: 202 calories, 13g fat (6g saturated fat), 50mg cholesterol, 137mg sodium, 20g carbohydrate (14g sugars, 0g fiber), 3g protein .

Directions

  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

Reviews for Patriotic Ice Cream Cupcakes

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (9)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
blaznpat 253399
Reviewed Aug. 30, 2016

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

MY REVIEW
hchambers 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."

MY REVIEW
djskm 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."

MY REVIEW
spiker1 117184
Reviewed May. 21, 2013

"Love it! So simple and cute."

MY REVIEW
sasamitch 169226
Reviewed May. 10, 2013

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

MY REVIEW
aed220 169218
Reviewed Jan. 5, 2013

"My family loved these!"

MY REVIEW
aiblins 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."

MY REVIEW
carolyn5683 105250
Reviewed Sep. 26, 2012

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

MY REVIEW
rusty_angel 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 :)"

MY REVIEW
amhesmorrow 185961
Reviewed Jul. 1, 2012

"Yummmm:)"

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