4th of July Poke Cake Cupcakes
These 4th of July Poke Cake Cupcakes are made using boxed cake mix, red & blue jell-o and cool whip. It's the perfect easy and patriotic dessert!
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Servings: 18 cupcakes
Equipment
- microwave safe mixing bowls
- cupcake pan (use 2 if you have them)
- Mixing spoons
- whisk
- paper cupcake liners
- measuring cups
Ingredients
- 1 box vanilla cake mix (batter should be made per package instructions)
- 1 box strawberry jell-o (3 ounce box)
- 1 box berry blue jell-o (3 ounce box)
- 8 ounces cool whip
- patriotic sprinkles (optional)
Instructions
- Preheat your oven to 350 degrees.
- Use a hand mixer, stand mixer or whisk to make the vanilla bake batter per package instructions.
- Spoon the batter into a cupcake tin lined with paper cupcake liners (if you're using a silicone cupcake pan you do not need paper liners). Make sure that each cupcake well is filled ~2/3 full. This should make 16-18 cupcakes.
- While the cupcakes are baking, make the jell-o. Follow the package instructions to make the jell-o but use 1/2 less cup of cold water than instructed for each flavor.
- Bake the cupcakes until the tops just begin to brown and a toothpick comes out clean (about 18-22 minutes). Allow them to cool for 15-20 minutes before removing them from the pan to assemble the poke cake cupcakes.
- To assemble the cupcakes, use a wooden skewer or straw to poke holes in the tops of the cupcakes. If using a wooden skewer, make about 6 pokes in cupcakes. If using a straw, make 4 pokes in the cupcakes (since the hole is larger).
- Carefully spoon red jell-o into half of the holes and blue jell-o into the other half of the holes (you will have extra jell-o mixture that isn't used). Set the cupcakes in the fridge for 20-30 minutes to allow them to begin to set.
- Top them with cool whip and sprinkles! Store in the fridge.