Patriotic Firecracker Cupcakes for Memorial Day or July 4th

5 from 2 votes

Patriotic Firecracker Cupcakes for Memorial Day or July 4th

These Patriotic Firecracker Cupcakes for Memorial Day or July 4th are so cute and festive with cake batter baked right into an ice cream cone.

Course Baking, Dessert, Snack

Cuisine American

Prep Time 30

Cook Time 20

Servings cupcakes

Calories 560kcal

Author Lise Sullivan Ode

Equipment

Ingredients

1 white cake mix, prepared according to package instructions. 15.25 ounces
12 ice cream cones (cake)
1 cup unsalted butter, softened
4 cups powdered sugar or about 16 ounces
¼ cup heavy whipping cream
1 teaspoon vanilla extract
12 large marshmallows
1 cup red candy melts or almond bark plus oil based red food coloring
12 pieces black licorice laces (1-inch long for each piece)
2 tablespoons red, white and blue sprinkles

Instructions

In a large mixing bowl, mix up the cake batter with an electric mixer according to package instructions. Divide batter equally into 3 bowls. Color one red, one blue and leave the other white. Use a muffin scoop to scoop cupcake batter into greased muffin tins or cupcake pans. (You don't even need a cupcake liner.) For each muffin cup, add about a tablespoon of red batter, then white batter, then blue batter. Make sure you don't over-fill them. You only need to fill the muffin cups about ⅔ full.
Add an upside down ice cream cone on top of the batter in each muffin cup. Bake cupcakes at 350°F for about 20 minutes or until toothpick inserted in middle comes out clean. Let cool on wire rack.
Make vanilla frosting using hand mixer or stand mixer. Beat softened unsalted butter on medium speed for 3 minutes. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Frost each vanilla cupcake using a piping bag fitted with a 1 m tip or 1M. Add red, white and blue sprinkles.
For the firecrackers, melt candy melts in microwave according to package directions. Place toothpick in marshmallow and dip into melts. Place on parchment paper lined sheet pan. You'll need 15-18 (depending on how many cupcakes you baked). While the candy coated marshmallows are still wet, place a 1-inch piece of licorice leather on top of each firecracker. Place in the refrigerator about 30 minutes to set. Place one on top of each frosted cupcake. The perfect finishing touch!

Video

Notes

• Room Temperature Ingredients - For best results, always use room temperature ingredients.

• Prepared Pan - It's very important to grease your cupcake pan very well to make sure your cone cakes don't stick. (Do not use a silicone pan because it's too floppy). Use shortening or butter and rub it all over the inside of the pan, covering all the crevices.

• Making the Cones Straight - When placing the cones on top of the batter before baking, try to place them as straight as possible. Then gently press them slightly into the batter to help stabilize them when they bake.

• Serving Suggestion for Cupcake Cones - If you're serving them at a Memorial Day picnic or July 4th party, place each cupcake in a clear plastic cup with a handful of M&M candies in the bottom of the cup to stablize the cupcake and also look cute (preferrably patriotic colors for Memorial Day celebrations).

Nutrition