Ice Cream Cupcakes

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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.

Print Recipe

Ice Cream Cupcakes

Ice Cream Cupcakes look pretty in pink!

Author: Rachel

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?

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