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4th of July Cupcakes

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 24 cupcakes
Serve these colorful and scrumptious cupcakes at your 4th of July picnic, barbecue or just make them to have at home. They are so pretty and you can't beat the color of these goodies, the red, white and blue.

Marshmallow creme stabilizes whipped cream; mix it with whipped cream used in other hot-weather desserts, too.

1 (18.25 oz.) box devil’s food cake mix with pudding in the mix
1 1/3 cups water
1/2 cup (1 stick/4 oz./113g) margarine, melted
3 eggs
1/2 cup marshmallow creme (from 7 ounce jar)
1 cup heavy cream
3 cups fresh strawberries, halved
1 cup fresh blueberries

Make the cupcakes the day ahead. Prepare and bake as directed on package using water, margarine and eggs. Cool at least one hour or until completely cooled. Cover and refrigerate.

Place marshmallow creme in small microwave-safe bowl and microwave on high for 10 – 20 seconds, until softened. Beat heavy cream until soft peaks form. Add slightly cooled marshmallow creme; continue beating until stiff peaks form.

Frost cooled cupcakes with whipped cream mixture up to two hours before serving. Arrange 2 strawberry halves on top of each frosted cupcake. Place 3 - 5 blueberries around the strawberry halves. Keep refrigerated until served.

Makes 24 cupcakes.

Source: DianasDesserts.com
Date: June 25, 2007


Reviewer: Carrie
I made these for a BBQ this week, but these are perfect for 4th of July too! Every holiday cupcake recipe I've found had gobs of red and blue frosting and food coloring, neither of which I wanted. These taste great with the chocolate cupcake and the small amount of frosting and the fruit topping. Simple and elegant, but still fun for the kids and adults. (I did use store bought frosting due to the high humidity and hot temperatures here, and the inability to keep them in the fridge until serving), but still tasted great!


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