One thing that always makes me feel like summer has officially arrived is popsicles, and I mean popsicles like Bomb Pops! They just bring back the nostalgia of summer time as a kid, being outside, with a big ol’ Bomb Pop dripping down my hands. So fun! These Bomb Pop cupcakes are perfect for summertime and definitely make me feel like a kid again.
Bomb Pop Cupcakes
Are you hosting an epic bbq for the 4th of July? These cupcakes are the perfect finishing touch in red, white, and blue.
Once you’ve made up the cupcake batter, divide it into three bowls. Add red food coloring and cherry extract to one bowl Add blueberry extract and blue food coloring to one bowl. Then, leave one bowl white and add lemon extract. Stir each one until well combined.
You can totally leave out the extract flavors, but I thought they’d be fun to taste similar to the actual Bomb Pop popsicles.
Now, add about 1 tablespoon of each batter at a time to each cupcake liner until they are each 3/4 full. Then, bake and allow to cool completely before frosting.
Now for the frosting. You will divide it into 3 bowls just like the batter and color one bowl red, one blue, and leave the third white.
Now transfer each color to a separate piping bag and starting with read, add frosting to make it look just like a bomb pop – red first then white, and lastly blue. Top off with some patriotic sprinkles and you’re done.
Now, if you want a cool tie dye effect, you could also combine the frosting colors into one pastry bag to get a combined color effect. You would scoop one spoonful of the red frosting onto one side of piping bag, one spoonful of the blue frosting onto another side of the piping bag and a spoonful of the white frosting onto the last side of the piping bag and squeeze the icing together. It’s a cool effect, but, it wouldn’t look so much like a Bomb Pop this way.Print
- 1 box of white cake mix
- 3 eggs
- 1/2 cup butter, softened
- 1 cup whole milk
- 1 tablespoon vanilla extract
- Red and white gel food coloring
- 1 teaspoon cherry extract
- 1 teaspoon blueberry extract
- 1 teaspoon lemon extract
- 1 cup butter, softened
- 2 1/2 cup powder sugar
- 1 teaspoon vanilla
- 3–5 tablespoon heavy whipping cream
- Red and blue gel food coloring
- Patriotic cake sprinkles
Preheat oven to 350 F degrees.
Line muffin pan with the white cupcake liners
In a medium bowl, add the cake mix, butter, milk, and vanilla extract and stir until well combined.
Divide the batter into 3 bowls and add a food color to each bowl.
Add the cherry extract to the same bowl as red food color. Stir to combine.
Add the blueberry extract to the same bowl as blue food color. Stir to combine.
Leave the third bowl white and add lemon extract.
Fill the cupcake liners by adding a tablespoon of each colored batter into the cupcake continue to rotate colors until it is 3/4 of the way full.
Bake for about 18-20 minutes.
Pull out the cupcakes and allow to cool before frosting.
Combine all frosting ingredients and mix on medium speed with electric mixer until you see stiff peaks in the frosting.
Split the frosting into three bowl.
Add about 2-4 drops of each color into each bowl — red in one bowl, blue in another leaving the third one white.
Place the piping bag into a large glass and fold the sides of the bag over.
Scoop one spoonful of the red frosting onto one side of piping bag.
Now scoop one spoonful of the blue frosting onto another side of the piping bag
Scoop one spoonful of the white frosting onto the last side of the piping bag and squeeze the icing together.
Frost the cooled cupcakes.
Garnish with patriotic sprinkles.