Patriotic Jello Poke Cupcakes

Patriotic Jello Poke Cupcakes are the classic poke cake recipe in a cupcake form. This Fourth of July dessert recipe includes Jello and Cool Whip.

Surprise!  The 4th of July is next week!  Okay, so maybe it isn’t a surprise for you, but for some reason it sneaks up on me every year.  I think it is because it is right at the beginning of the month, so I’m still thinking about June when really I should be planning ahead.  So, I decided I had to do at least a few 4th of July desserts, recipes and/or crafts before it is too late!  I started off by making a variation of the classic Jello Poke Cake.

Instead of making a cake I decided to make cupcakes and use more than one Jello flavor.

Zack was the only one home with me and he decided to help.  We started by making cupcakes from a plain white boxed mix.

After letting them cool, we mixed 1 cup of boiling water with 1 package of berry blue Jello and 1 cup of boiling water with 1 package of strawberry Jello for 2 minutes following a poke cake recipe from Kraft.  After the 2 minutes, we added 1/2 cup cold water and mixed well.  Later I discovered that Kraft has their own Patriotic Poke Cake recipe that is a little different than the one we followed.

Then we poked holes in the cupcakes with the end of a beater from a handheld mixer.  We gave the cupcakes liquid Jello shots from a syringe.

Be careful not to add too much of the Jello liquid to the cupcakes or they will end up soggy.  Place the cupcakes in the refrigerator for about 3 hours.

I had left over Jello liquid and didn’t know what to do with it.  Then, I noticed the recipe on the Jello box for Jello mousse.  So, I mixed Cool Whip into the left over Jello.  The recipe on the box says 1 1/2 cups of boiling water, 1 package of Jello and 8 oz of Cool Whip.  So, I adjusted the amount of Cool Whip I mixed in by how much liquid I had left.

The Magic Mousse recipe says you need to cool it in the fridge for 8 hours.  I am too impatient to wait for 8 hours, so I stuck the bowls in the freezer until the mousse firmed up.

Once the cupcakes and the mousse was ready, I piped the blue Jello mousse on the cupcakes.

Then I added the red mousse.

And I topped the jello poke cupcakes with a Cool Whip star.

Awww…aren’t they adorable

Zack wanted to eat all of the jello poke cupcakes! I always take a long time to get the pictures I want and the Jello Mousse frosting and Cool Whip star held up surprisingly well, but these cupcakes should be stored in the fridge until ready to serve.

Want more 4th of July desserts? Try these next:

• The Red White and Blue Cake recipe is so pretty with three layers and fluffy cheesecake frosting. It will be a hit for the Fourth of July and Memorial Day!
• Red White and Blue Pretzel Bites are easy to make with mini candy bars sandwiched between pretzels. A fun patriotic dessert for Memorial Day, Fourth of July and Labor Day!
• Fireworks Cupcakes are a patriotic recipe for the 4th of July with fireworks cupcake toppers and popping “fireworks†in your mouth! Two ingredient cupcakes.
• These patriotic, star-shaped, Ooey Gooey Red White and Blue Bars have a blue cake mix crust with soft marshmallow cream in the middle and red Rice Krispies treats on top.

Patriotic Jello Poke Cupcakes

Patriotic Jello Poke Cupcakes are the classic poke cake recipe in a cupcake form. This Fourth of July dessert recipe includes Jello and Cool Whip.

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Prep Time: 15 minutes minutes

Cook Time: 19 minutes minutes

Total Time: 34 minutes minutes

Servings: 24

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Ingredients

• 15.25 oz white cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 2 cups boiling water
• 1 cup cold water
• 3 oz berry blue Jello
• 3 oz strawberry Jello
• 16 oz Cool Whip two 8 ounce containers

Instructions

• Preheat the oven to 350˚F. Beat the cake mix, water, oil, and eggs on medium for two minutes. Divide between 24 lined cupcake wells. Bake at 350˚F for 18-23 minutes. Allow the cupcakes to cool
• Mix 1 cup of boiling water with the package of berry blue Jello and 1 cup of boiling water with the package of strawberry Jello for 2 minutes.
• After the 2 minutes, add 1/2 cup cold water to each and mix well.
• Poke holes in the cupcakes and add the liquid using a syringe. Be careful not to add too much of the Jello liquid to the cupcakes or they will end up soggy.
• Place the cupcakes in the refrigerator for about 3 hours.
• Remove 1/2 cup of Cool Whip from each container and place it in a bowl. Set in fridge.
• Mix the remaining Cool Whip into the leftover liquid gelatin, one container for each color and place in them in the fridge to set. If the mousse isn't ready, place it in the freezer to speed it up.
• Pipe the mousse on the cupcakes.
• Use the Cool Whip to pipe stars on top.

ORDER COOKBOOK HERE

Notes

Store the cupcakes in an airtight container in the fridge for 2-3 days.

Nutrition

Serving: 1cupcake | Calories: 145kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 182mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 48IU | Calcium: 58mg | Iron: 0.5mg

Course: Cupcakes

Cuisine: American

Author: Tonia Larson