Patriotic Ice Cream Cupcakes Recipe

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Patriotic Ice Cream Cupcakes
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 81.28 Kcal (340 kJ)
Calories from fat 40.3 Kcal
% Daily Value*
Total Fat 4.48g 7%
Cholesterol 17.03mg 6%
Sodium 10.45mg 0%
Potassium 7.5mg 0%
Total Carbs 10.15g 3%
Sugars 7.04g 28%
Protein 0.42g 1%
Vitamin C 0.1mg 0%
Calcium 15.4mg 2%
Amount Per 100 g
Calories 246.53 Kcal (1032 kJ)
Calories from fat 122.24 Kcal
% Daily Value*
Total Fat 13.58g 7%
Cholesterol 51.66mg 6%
Sodium 31.69mg 0%
Potassium 22.75mg 0%
Total Carbs 30.78g 3%
Sugars 21.35g 28%
Protein 1.28g 1%
Vitamin C 0.3mg 0%
Calcium 46.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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