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Ice Cream Filled July 4th Cupcakes

Ice Cream Filled July 4th Cupcakes

Moist buttermilk red velvet cupcakes are filled with the whitest ice cream
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Dessert
Cuisine: American
Keyword: 4th of july, baking, Cakes, Cupcakes, ice cream, independence day july 4th, summer desserts
Servings: 36
Calories: 220kcal


  • 1 pkg Red velvet cake mix (regular size)
  • 1-1/2 qt Blue moon ice cream, softened if necessary
  • 7 oz Marshmallow creme
  • 3 cup Heavy whipping cream
  • Red, white and blue sprinkles


  • Preheat oven to 350°. Line 36 muffin cups with paper liners.
  • 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.
  • Working quickly, spread ice cream onto cupcakes. Freeze until firm, at least 1 hour.
  • 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.


Blue moon ice cream may be substituted with vanilla ice cream tinted with blue food coloring

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories220
  • % Daily Value *
  • Total Fat 13g 20%
    • Saturated Fat 6g 30%
  • Cholesterol 46mg 16%
  • Sodium 139mg 6%
  • Total Carbohydrate 21g 8%
    • Dietary Fiber 0.0g 0%
    • Sugars 16g
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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