Patriotic Ice Cream Cupcakes

Contributed By: Parker


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


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 to 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.

Helpful Hints:

TOTAL TIME: Prep: 30 min. + freezing Bake: 15 min. + cooling
YIELD: 3 dozen.
Nutrition Facts
1 cupcake: 220 calories, 13g fat (6g saturated fat), 46mg cholesterol, 139mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.

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