These Bomb Pop Cupcakes recreate the flavor of an ice cream truck fave, the Bomb Pop! The lemon/lime cupcakes are infused with raspberry and topped with layers of blue raspberry, lime, and cherry butter cream!
**Hey friends! I’m re-sharing an old but most favorite recipe ever — Bomb Pop Cupcakes. They’re so fun and festive for the 4th — people go crazy for them! I hope that you love them as much as I do**
I’m sad to say that my son has never experienced the joy, sorrow, and anxiety that is the Ice Cream Truck.
Honestly, if a man pulled up in a white truck that played jack-in-the-box music and tried to sell him a popsicle, my child would probably run away screaming “stranger danger”.
Let’s just say that as a small child, he was addicted to the On the Safe Side DVD.
When I was a kid, we lived for the ice cream truck. My friends and I would hang around outside all day on pins and needles, just hoping for the chance to pay way too much for a popsicle.
The worst was when someone would start the Ice Cream Truck Rumor. Some brat would get it going around that he heard or saw the truck a few blocks up, and we’d all run inside frantically begging for change. We’d then run back outside and wait…….and wait…….and wait.
Those Ice Cream Truck Liars probably grew up to be adults that act obnoxious on Facebook, posting passive aggressive statuses that make everyone paranoid.
Am I the only one who automatically thinks that they are talking about me? It can be a friend from high school that I haven’t talked to in 17 years, but all of a sudden I’m convinced that they are upset with me for being too-faced or standing them up for lunch or criticizing their children.
I’ve had to start unfriending people who do that. Anxious personalities like myself just aren’t cut out for the ambiguous, passive aggressive type. It’s a panic attack waiting to happen.
The days the ice cream truck really DID come though, were the best.
Especially if I had the money for an ice cream from the top row, which, due to the expensive nature of the treats, was a rare occasion.
The top row was reserved for things like Choco Tacos, Klondike Bars, Drumsticks, Mickey Mouse Ice Cream (on the stick, with the chocolate ears….so awesome), and occasionally a green ice cream Ninja Turtle or that pink foot with the gumball in the big toe.
Why a kid would find a frozen pink foot on a stick to be appealing is beyond me, but it happened. Who even had that idea? “Say Bob…you know what we should start producing in our popsicle factory? An ice cream that looks like a giant pink foot with a bubble gum toenail.”
Life is so weird, I mean for real.
The middle row was for the less expensive but still cool treats. The Rainbow Sno Cone, Flintstone Push Pops, Bomb Pops. You could buy something from the middle row and still look respectable.
The bottom row though…..the bottom row was the kiss of death. All the bottom row consisted of was Twin Popsicles and nickel Laffy Taffy’s.
And let me tell you, breaking one of those double popsicles neatly in half is a skill I have yet to master.
More often than not, my purchases were from the middle row. And I usually chose the Bomb Pop. It looked cool, plus it had three different flavors.
The white lime layer was my favorite.
So when I was trying to come up with a cupcake flavor that said Summer to me, I knew I had to go with my childhood favorite.
And guess what? I love it!
To create the flavor, I made lemon/lime cupcakes by modifying my favorite cake mix recipe.
The frosting is layers of blue raspberry, lime, and cherry butter cream.
Want the recipe for these Bomb Pop Cupcakes?
- 1 box white cake mix
- 1 small box instant lemon pudding, (3.4 ounces)
- 1 cup sour cream
- 1/4 cup water
- 1/4 cup lime juice
- 1/2 cup vegetable oil
- 4 large eggs
- 4 sticks butter, softened to room temperature
- 1/2 cup heavy cream
- 8 cups powdered sugar
- 1/2 teaspoon cherry kool-aid powder
- 1 1/2 teaspoon blue raspberry lemonade kool aid powder
- 3/4 teaspoon lime juice
- blue gel food coloring
- red gel food coloring
- wooden popsicle sticks for garnish
- Preheat oven to 350. Line 24 muffin cups with paper liners and set aside.
- In a large mixing bowl, combine cake mix, pudding mix, sour cream, water, lime juice, vegetable oil, and eggs. Mix on low speed with an electric mixer for about 30 seconds or until well combined.
- Scrape down the sides of the bowl and increase mixer speed to medium. Beat for 2 minutes.
- Fill muffin cups 2/3 full with batter and bake for about 15 minutes or until tops spring back when lightly touched. Remove from oven and let cool completely on wire racks.
- Frosting: In the bowl of a stand mixer, beat the butter and heavy cream on low speed until barely combined. Increase to medium speed and mix until well blended. Add powdered sugar and beat on low speed until combined. Increase speed to medium and beat for about 2 minutes, until light and fluffy.
- Remove 2/3 of the frosting from your mixer. Split the frosting that you removed in half and place in two bowls.
- Add the cherry kool-aid and desired amount of red color to one of the small bowls. In the other small bowl, stir in the lime juice. In the large bowl of frosting, add the blue raspberry kool-aid powder and desired amount of blue color.
- Pipe the blue raspberry frosting on the cupcakes, followed by the lime and cherry frosting. Insert a popsicle stick in the middle of the cupcakes and serve.
I hope that these cupcakes bring you many happy Summer memories! Enjoy!