Name: Ice Cream Cupcakes
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup dry cake mix; 1 egg; 3 TBSP canola oil; 1/3 cup water; 1.75 quart ice cream; chocolate syrup, optional; sprinkles, optional; whipped cream, optional

Stay cool with these fun and festive Ice Cream Cupcakes!

Ingredients Needed:

Cake mix
Egg
Oil
Water
Ice cream
Desired garnishes: chocolate syrup, sprinkles, whipped cream, etc

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Cake Mix: You won’t be using the entire box of cake mix. Just 1 cup of the dry mix. These cupcakes pictured are a yellow cake mix with rainbow sprinkles mixed in. Feel free to use whatever flavor cake mix you like.

Ice Cream: We used vanilla ice cream with more sprinkles. Again, use whatever flavor ice cream you wish.

How to Make:

First, make your base and let them cool completely.
Remove your ice cream from the freezer and let it get soft. Top each cooled cupcake base with approx 2-3 tablespoons of the soft ice cream.
Place them into the freezer for at least 6 hours before serving. IF desired, you can freezer them longer or even overnight, if desired.
After freezing, top them off with your desired toppings.

Topping Ideas:

These Ice Cream Cupcakes are so much fun. They are great for a special dessert at home or perfect for a party. They are also totally versatile, so, go crazy and make your own unique creation.

Yield: 12 cupcakes

Ice Cream Cupcakes

Stay cool with these fun and festive Ice Cream Cupcakes!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

1 cup dry cake mix
1 egg
3 TBSP canola oil
1/3 cup water
1.75 quart ice cream
chocolate syrup, optional
sprinkles, optional
whipped cream, optional

Instructions

Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners.
In a mixing bowl, whisk together dry cake mix, egg, canola oil and water until smooth and fully combined.
Scoop approx 1 tablespoon of batter into each well of the pan.
Bake 7-10 minutes or until toothpick inserted comes out clean.
Cool cupcakes completely before adding ice cream.
Remove ice cream from freezer and let it get soft. Top each cooled cupcake with softened ice cream, approx 2-3 tablespoons. The amount will depend on how high you cupcake rose while they baked.
Place cupcakes back in freezer to set, at least 6 hours before serving.
When ready to serve, top with whipped cream, chocolate syrup and if desired, sprinkles.

Notes

Prep time includes freezing time.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 143mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate