Ice Cream Cupcakes

• 1 package (18-1/4 ounces) red velvet cake mix
• 1 quart blue moon ice cream, softened
• 3 cups heavy whipping cream
• 1-1/2 cups marshmallow creme
• Red, white and blue sprinkles

Directions

• Prepare cake mix batter according to package directions. Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour. In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen.