Ice Cream Cupcakes! {Pretty in Pink}
Ice Cream Cupcakes are SO good! You may remember the {Cake Batter} Ice Cream Cupcakes that I made last year. They were such a big hit with everyone so I decided to make some more! This time they are decked out in PINK! I started out with a Soft Pink Cake, then a layer of vanilla-strawberry sprinkle ice cream, and whipped cream frosting! Since it is close to Valentine’s Day I thought that the heart sprinkles were perfect, but you can add any kind of sprinkles that you want!
The reason that I love these so much is that when it comes time to party. There is no scooping out ice cream and no cutting cake. Just give each person an all in one Ice Cream Cupcake! You can even ice these ahead with the stabilized whipped cream and they will thaw a little after a few minutes out of the freezer and look great!
We’ve made these several times and everyone loves them. Just remember that you’ll want to only take them out when you are ready to serve them. They will melt just like regular ice cream.
Ice Cream Cupcakes
Ingredients
- For the cake:
- 1 cup of cake flour
- 1/2 cup of sugar
- 1/4 tsp . of salt
- 1 egg
- 1/2 tsp . Vanilla
- 1/2 tsp . baking powder
- 1/4 cup milk
- 2 Tbsp . Vegetable oil
- 4 drops pink food coloring or 2 drops food color paste
- cupcake liners preferably foil lined for sturdiness
- For the Ice Cream:
- Mix equal parts vanilla ice cream and strawberry ice cream to make 3 cups all together... mix with sprinkles if desired
- 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
- For the cake: Preheat oven to 350 degrees F. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. 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. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
- For the ice cream- Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.
- 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.
- When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated, but obviously the ice cream need to be served immediately so you will want to top these right before serving. As with any frosting it should not sit out too long in the heat. Put some sprinkles on the top and enjoy your cake and ice cream all in one!
Check out the recipe for the {Cake Batter} Ice Cream Cupcakes too!
Which flavor would you like?
linking up to these parties
keri @ shaken together
Tough choice … I am a cake batter girl, but these pink dreamy cupcakes just might change my mind!
Rachel
I do like the cake batter too. Tough choice! 😛
Dorothy @ Crazy for Crust
I love love love these!!! Gorgeous too. 🙂
Rachel
Thanks! 😉
Theresa
I am interested in doing these as a unique/different classroom birthday celebration. Two questions…1)If freezing overnight, you mean just to wrap the whole tray top tightly right? (Forgive me… I rather ask and be sure than to mess up a whole batch of treats)… and 2)Could I put the frosting on, and then still store in the freezer for a bit? (could I pipe frosting, pop them back into the freezer for about an hour, then serve?… not sure of the class schedule yet for that day and how I would need to work this final step in)
Mandy
Theresa – please let me know if you find the answers to your questions 🙂 or if you make them!
They look great!
Rachel
Hey Mandy… here is what I replied to here:
: 1) Yes.. just wrap the whole tray with plastic wrap to make sure that the ice cream doesn’t get any off flavors and keeps it from freezer burn. I wouldn’t try to store them for more than a couple of days though. I haven’t tested them for longevity.
2) I am not sure about the frosting and freezing. Since the frosting is really just whipped cream that has been stabilized… you could just use a can of whipped cream and spray it on right before serving. I haven’t tested the whipped cream frosting in the freezer. The only other thing that I was thinking was that cool whip makes a new frosting that might freeze okay.
I hope that helps! I hope the kids love them!!! 🙂
TRACI
Great recipe, I am so excited to try this. We are using our homemade ice cream (which I am hoping will turn out). 🙂
Kelsey
Loved your ice cream cupcakes! Kids and adults all enjoyed these. Thank you!
Alicia
Just wondering, if you serve them right out of the freezer isnt the cake part hard and frozen when you serve it?
Rachel
Frozen cake is surprisingly delicious. It’s my sisters favorite way to eat it! It’s not hard unless you make a very dense cake.
Laura Dembowski
These are not only gorgeous, but also totally genius! And the flavor combinations are endless.
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Tammy
I showed these to my almost 8 year old daughter and she wants them for her party. Gonna try them out beforehand and see how it goes. It might even be cheaper than cake and ice cream separately.
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Hi! I just made a batch of these but I felt like they were too thick, I don’t know how to explain exactly but, the batter was too dense for my taste. Either way, a great idea and makes for beautiful treats for kids.
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Surely McMaster
Is there a trick to getting them out of the cupcake tin without making a mess?
I always turn my cupcakes upside down so they fall out because they get Mis-shaped if I try to pick them up.
Can they be removed and then add ice cream and whipped cream?
Corbyn Schrader
How many does one batch make?
Cheyenne
I am so making these for my son’s birthday party next week- but making green for St. Patty’s Day! Thanks for the creative idea!!!!