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Ice Cream Cupcakes (Cake Batter Flavor)

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{Cake Batter} Ice Cream Cupcakes!

So this week I made the best cupcakes that I have ever tasted.  Ice Cream Cupcakes!  They would be perfect to serve at a birthday party.  How easy would it be to make these ahead of time and then just hand them out to guests?  Instead of spending time scooping out ice cream and slicing cake… just take them out of the freezer, top with whipped cream frosting  and serve!  I made these even better by making them with Cake Batter Ice Cream… simply wonderful!!!  Top it off with a generous serving of sprinkles of course! 😉

You can make these with any variety of ice cream/ cake combinations.  I made mine using Yellow Cake mixed with Sprinkles,  Cake Batter Ice Cream with Sprinkles, and  Whipped Cream Frosting.  They were WONDERFUL!  I am pretty sure that you can’t go wrong with this combination!

Believe me when I say that you NEED to make these!!

Watch the video tutorial!

I’ve also made a Pink version ~ click on the picture for recipe~

ice cream cupcakes 11 Ice Cream Cupcakes! {Pretty in Pink}

 {Irish Cream} Ice Cream Cupcakes are simply wonderful!

Irish Cream Ice Cream Cupcakes 3

These {Bird’s Nest} Ice Cream Cupcakes are really great too!

Bird's Nest Ice Cream Cupcakes1

 

Print Recipe

Ice Cream Cupcakes

Author: Rachel

Ingredients

  • To make the cake part:
  • yellow cake mix and the ingredients on the box to make cake
  • cupcake liners
  • 1/4 cup sprinkles to mix with batter optional
  • Ice Cream:
  • 3 cups of Cake Batter Ice Cream of Choice or make your own using 3 cup of vanilla ice cream mixed with 3 tbsp. of yellow cake mix that has been heat treated [tutorial for heat treating|http://bubblynaturecreations.com/2012/04/not-so-raw-cookie-dough-for-eating.html] and lots of sprinkles
  • Blue Bell makes a cake batter type ice cream called "Krazy Cookie Dough" Ben and Jerry's has one, or find a recipe to make your own.
  • For the Whipped Cream Frosting:
  • 1 1/2 cups heavy whipping cream
  • 1 tsp . vanilla
  • 1/2 cup powdered sugar
  • 1 1/2 tsp . Unflavored Gelatin
  • 4 tsp . water

Instructions

  • Preheat oven to 350 degrees F. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
  • Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners.Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the whipped cream frosting and some sprinkles! Enjoy!
  • To make whipped cream frosting:
  • For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don't let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.

About Rachel

Rachel
Rachel is the creator of Sprinkle Some Fun, a site dedicated to fun recipes, crafts and other ideas that bring families together. She enjoys undisclosed amounts of coffee, reading scriptures, long talks with her husband and watching her six kids grow up.

Reader Interactions

Comments

  2. Ruthie Gray

    Thanks for hosting, Rachel! I’m pinning your ice cream cupcakes, they look soooo yummy! I have a 16th bday party coming up, I think these are just the ticket!!!

    Reply

  4. Crystal

    You are so sweet, thank you for trying one of my projects. Yours look delicious! I’ve been thinking about trying new flavors and I’m sure my kids would love these. Especially with the pretty sprinkles on top 🙂

    Reply

    • Rachel

      These were lots of fun! Thanks for the idea… you should make some of the Cake Batter Ice cream… ahh it’s delish!

      Reply

  9. Jenn

    Your cupcakes look amazing. Great Job! Can’t wait to check out all your recipes. Stopping over from Bulldogs and Brown Sugar!

    Reply

  13. Nicole

    Aloha,

    Pardon my drool, but these are just amazing!!! I am your newest follower and am so glad I came over just in time to find this bright, happy, yummy post. I would absolutely love it if you’d join me at localsugarhawaii.com. We are a new little blog, but we are a good little blog.

    xoxo,
    Nicole
    localsugarhawaii.com

    Reply

  17. Jen

    Oh my those look so yummy! I was drawn to your site because I was always told I was “bubbly” in high school LOL Those make me want to go make some right now 😉 Have a great time with the UBP and I am a new follower:)

    Reply

  21. Deirdre

    Seriously you are a genius…ice cream cupcakes where have you been all my life and how is it all these years have passed and I never not once heard about such a thing…this is a summer must have and you should totally open a cupcake shop…an icecream cupcake shop!
    Stopping by from the UBP12 from Ladies Holiday!

    Reply

    • Rachel

      Hi! I have linked up the recipes that I used in my post! Let me know if you need help finding them! Thanks, Rachel

      Reply

  32. Moosie

    LOVE these! I’m making them for my non-cake loving son’s birthday on Thursday! Thanks for all the GREAT ideas!

    Reply

  37. Kelli

    Too much good stuff in one picture. Cannot compute.

    Wow! These look delicious. Beautiful pictures, as well. I love your website, thanks for sharing!

    Kelli

    Reply

  38. GMAof15

    These look yummy~always willing & wanting to try new things for my Grandchildren.
    Thanks for sharing~I can’t wait to try them.

    Reply

  47. Katie

    I clicked on the link for the receipt but it says there is a error could someone help me to figure out how to make these yummy cupcakes?

    Reply

  48. Melanie Witter

    these looks delicious! but i am having trouble finding the recipe! can someone please give me the link!? thank you!!!

    Reply

  52. Meghan

    These look so delicious I’m making them right now with some modifications(allergies) I repinned as well. Thanks:)

    Reply

  54. Kay

    How many comments? And not ONE person has actually tried MAKING them? Let’s get some actual experience here…SHEESH

    Reply

  55. Elyse

    These look so delicious! I am hoping to make them for a family party but I’m worried that the cake will be very frozen and hard when you serve them. Any thoughts or tips? Did you let the cupcakes sit out to thaw a little before serving them?

    Reply

    • Rachel

      The ice cream is technically not “inside” the cupcake.. the ice cream just sits on top of the 1/4 inch already baked cupcake inside the liner. Hope that helps.

      Reply

  58. Bekah Grace

    I was thinking about doing the same thing when I started up my cupcake business. I wondered how’d it work, though. Thanks a ton for figuring it out for me! Lol, How do you get the ice-cream to be the same size and smoothness of the cupcake though? Just try to shape it with a knife?

    Thanks!

    Reply

    • Rachel

      My ice cream was soft since it came straight from the ice cream maker. If using store bought I would let it sit for a few minutes before putting it in. I froze them inside the metal muffin tin to ensure there was no ice cream spillage.

      Reply

  60. Kelly

    Hi. I’m making these for a bday Friday. How long before the party starts should I take them out of freezer??? Thanks. Can’t wit

    Reply

    • Rachel

      Hi Kelly! I would wait until you serve them to take them out of the freezer. Since they are ice cream they melt pretty readily. Hope they work out for you. Everyone loves these!

      Reply

  61. Kaitlin

    Hi there,
    just wondering if I could keep them in the freezer for 8-10 hours instead of 2, while I’m at work- and serve them after that?

    Reply

    • Rachel

      You can leave them in there for up to a week if you want… just take em out and put the whipped cream on and they should be fine. 2 hours is just the minimum to make sure they are solid before serving!

      Reply

  63. Lynnea

    Is there a way to freeze the cupcakes with the whipped cream on top? I would love to have everything ready before hand so I don’t have to add it during my holiday party. Or does freezing the whipped cream ruin the texture?

    Reply

    • Rachel

      you might be able to use cool whip that way, but I don’t think that whipped cream would stand the freezer.

      Reply

  67. Malena

    Hi Rachel, like you I love all things with a creative nature, be it baking or crafting. Your ice cream cupcakes look just amazingly scrumptious. Can’t wait to try them. Thank you so mt uch for being such a nice person who shares her creativity with the world. I live in Australia. I have a website but it is not current at the moment. How can I share pictures of cakes I make with you?
    Best always

    Reply

  70. Amanda

    These look great! One question..is the cake good frozen? I know it has to be put on the freezer for the ice cream. So that means the batter will also freeze. Does it still taste good?

    Reply

  73. priscpugh.buzznet.com

    Oh my goodness! Incredible article dude! Thank you so much, However I am going through difficulties with
    your RSS. I don’t know the reason why I cannot subscribe to it.
    Is there anyone else having similar RSS problems?
    Anybody who knows the solution will you kindly respond? Thanx!!

    Reply

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