Red, White and Blue Cupcakes

5 from 4 votes

These Red, White and Blue Cupcakes are festive, fluffy, and filled with Jello stripes. Perfect for Memorial Day or the Fourth of July.

Prep Time15

Cook Time15

Set Time1

Total Time1 30

Course: Desserts

Cuisine: American

Keyword: 4th of July, Cake Mix, Desserts, Individual Desserts, Jello, Memorial Day

Servings:

Calories: 177kcal

Author: Eva Filer

Get Recipe Ingredients

Preheat oven to 350F and line a 12-tin cupcake pan with cupcake liners. Spray with non-stock spray, if desired and set aside.
In a large mixing bowl prepare cupcake batter according to cake mix box directions.
Add 5 tablespoons batter into each of the muffin cups in prepared cupcake pan (you might have a small amount of waste). Bake for about 15 minutes or until a toothpick comes out of the center of the cupcakes with moist crumbs.
Set on a wire rack and cool slightly, then poke 4 holes in each cupcake about ½ to 1cm in diameter (I used a chopstick) about ¾ of the way into the cupcakes.
Prepare blue Jello in a small bowl or spouted measuring cup by adding 1.5-ounce Jello mixture (half of a small box), followed by ½ cup hot water. Stir until dissolved then add ¼ cup cold water.
Repeat for the red Jello.
Carefully spoon Jello mixtures into alternating holes, pouring one color into each hole. Each cupcake will have two blue holes and two red holes.
Refrigerate cupcakes for 60 minutes to allow Jello to set.
Add Cool Whip and any patriotic sprinkles when ready to serve.

Use a chopstick or end of a wooden spoon—avoid going all the way through the cupcake to prevent leaks.
Spoon or pour the Jello gently to avoid oversaturating or mixing the colors.
Make sure the unfrosted cupcakes are fully cooled before poking. If you are on a clock to get these prepped, you can put them in the fridge to cool them.
Give them at least 60 minutes in the fridge to soak in the color and firm up.