If you want an easy and adorable dessert, you have to try these Poke Cupcakes. I use a boxed mix as a shortcut, but the real secret is the added Jello. It provides a lovely texture and color to the cupcakes while also adding a delicious fruity flavor. They are truly the life of the party!
Jump to:
I find that these are perfect for any patriotic holiday! I most associate them with the 4th of July or Memorial Day, but they make the perfect summer poke cupcakes for the whole season. However, you don’t need a reason to make them! Switch up their color theme to match any occasion or holiday you want.
If you like patriotic recipes, you will love these festive July 4 Fruit Kabobs, 4th of July Chocolate Bark, Red, White, and Blue Cheesecake, Jello Poke Cake and our Patriotic Jello Cups.
Why You’ll Love This Recipe
- It’s cheap to make: The most important components, the cake mix and Jello, are very inexpensive. You don’t have to break the bank to make an impressive and fun dessert like these Jello poke cake cupcakes.
- It’s customizable: I made these specifically for the 4th of July, but you can make them for any occasion. Prepare them just because, or switch up the colors to match a whole new theme.
- It’s not a lot of ingredients: You need 3 ingredients plus water for the Jello, decorations, and whatever the box of cake mix calls for. It’s not a lot of components to make these poke cupcakes.
Ingredients
Below are all the essential ingredients needed to make these 4th of July poke cupcakes. You will also need the ingredients listed on the cake mix box.
- White cake mix: I like to use a white cake mix for this because it allows the colors of the Jello to show up the best and be the most vibrant. You can use a French vanilla variety, too. You will also need the ingredients listed on the box of cake mix.
- Jello: Blue and red Jello mix works great to make patriotic poke cupcakes, as they are the colors of the American flag. I only use about half of each box. It’s plenty of Jello without being too overpowering or messing with the texture of the cake. I also use water to mix with the Jello so I can add it to the holes.
- Cool Whip: I top the cupcakes with Cool Whip instead of traditional frosting. This adds a subtle sweetness without making the cupcakes feel too heavy or rich.
- Sprinkles and sparkles: I chose red and blue sprinkles with a hint of gold to make them extra fun. Go with any red and blue sprinkles that you want. You can even use sugar sprinkles!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Christmas: Swap the blue Jello for Green and use fun Christmas sprinkles instead to make them the perfect December treat.
- Halloween: Use orange and purple Jello with sprinkles to match for a spooky twist.
- Birthday: Try any combination of colors for the birthday boy or girl or simply add rainbow sprinkles on top!
How to Make Poke Cupcakes
Here are the instructions you’ll need to make the recipe for poke cupcakes. Preheat the oven to 350°F to bake the cupcakes, and set up your liners in the cupcake tin.
Step 1: Make the batter. Combine the cake mix with the listed ingredients and whisk until smooth.
Step 2: Scoop and bake. Scoop about 5 tablespoons of batter into each liner. Then, pop the pan into the oven and bake for about 15 minutes.
Step 3: Prepare the Jello mixtures. While the cupcakes are cooling, add ½ box of blue Jello to ½ cup of water, and then add ½ box of red Jello to another ½ cup of water. Stir both mixtures until the Jello is dissolved.
Step 4: Make holes and pour the Jello. Next, add 4 holes to each cupcake with a chopstick. Carefully pour the Jello mixtures into alternating holes so each cupcake has two holes filled with each color. Pop them in the fridge for about an hour to set.
Step 5: Add the Cool Whip and sprinkles. Once the cupcakes are chilled, spread Cool Whip on top of each one. Add some sprinkles to finish!
Step 6: Serve. Unwrap and enjoy one of your poke cupcakes!
Recipe Tips
- Cool completely before adding Cool Whip: Don’t try to frost the cupcakes while they are still warm. The Cool Whip will slide off and melt. Be patient and ensure they are cooled completely first. This is why I pop them into the fridge for a bit.
- Make the holes small: Keep the holes small, as larger ones will lead to too much Jello and not enough cake in each bite!
- Use frosting instead: Go ahead and make these poke cupcakes extra decadent by using a vanilla or buttercream frosting instead of Cool Whip. It’s entirely up to you!
If you love recipes like this patriotic poke cupcake recipe, you may also enjoy this Raspberry Jello Poke Cake Recipe.
Storage Directions
- Storing: Store the cupcakes in the refrigerator in an airtight container for up to 4 days. You may freeze them for up to 1 month.
- Make Ahead: I like to prepare the cupcakes and add the Jello the night before, and then finish them with Cool Whip and sprinkles right before serving.
Serving Suggestions
- Add a layer of a fruit jam like mango jam before you add the Cool Whip for extra sweetness.
- Garnish your poke cupcakes with chocolate blueberries or 4th of July Oreos to amp up the presentation.
- Make another tasty dessert like Dole Whip popsicles to enjoy this summer.
- Looking for something delicious to put on the grill? These smoked brats are a great addition to a BBQ meal before enjoying one of these tasty cupcakes.
Recipe FAQs
This is likely because you poked the holes to the bottom. You want them to go a little more than halfway through each cupcake. Otherwise, you are left with a mess on the bottom of the cupcakes.
I like to clean up any excess Jello on the tops of the cupcakes, as it can keep the Cool Whip from sticking. Do this gently with a paper towel.
Adding too much Jello will make the cupcakes wet and soggy. Be mindful of the holes and how much Jello you add to them.
More Delicious Cupcake Recipes
Do you like cupcake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Easy Poke Cake Cupcakes
Equipment
- wooden spoon end or chopsticks
Ingredients
- 1 14-ounce box white cake mix + ingredients on box to prepare cake
- 1 1.5-ounce box blue jello half of a small box
- 1 1.5-ounce box red jello half of a small box
- 1 cup boiling water divided
- ½ cup cold water
- ½ 8-ounce tub whipped topping thawed
- sprinkles and sparkles
Instructions
- Preheat oven to 350F and line a 12-tin muffin tray with liners. Spray with cooking spray and set aside.
- In a large bowl prepare cupcake batter according to box directions. Add 5 tablespoons batter into each cavity on prepared muffin tray (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.
- Poke 4 holes in each cupcake about ½ to 1cm (around ¼ inch or a little bigger) 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.
- In another bowl, 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 on top when ready to serve. Finish things off with sprinkles and sparkles. Enjoy every bite.
Video
Notes
- Store your poke cupcakes in an airtight container for up to 4 days in the refrigerator.
- Be careful not to poke holes in the bottom of the cupcakes, or the Jello will leak out and make a mess.
- Clean up any excess Jello on the top of the cupcakes to ensure that the Cool Whip sticks well.
Nutrition
This post was originally published in June 2021. It's been updated with new photos and content.
Sarah says
Yay 4th of July here we come! I make these every year. Sometimes more often using different colors. This is a great recipe. We can always count on you for great recipes every time! Thank you KD!
Karin and Ken says
Thank you for your kind words. You just made my day. All the best. Karin