Ice Cream Cupcakes
Ice Cream Cupcakes combine the best of both worlds: fluffy cupcakes and creamy ice cream. Perfect for parties, summer treats, or a fun dessert experiment!
Equipment
- Muffin Tin
- Ice Cream Scoop
- - Mixing Bowls
- Piping Bags
- Freezer-Safe Container
Ingredients
Cupcake Base
- 1 box vanilla or chocolate cake mix or homemade batter
- 1 cup milk
- 2 eggs
- 1/2 cup vegetable oil
Ice Cream Filling
- 2 cups vanilla or chocolate ice cream softened
Frosting & Toppings
- 1 cup whipped cream or buttercream
- 1/4 cup chocolate chips
- 1/4 cup sprinkles
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- Prepare the cupcake batter by mixing cake mix, milk, eggs, and oil until smooth.
- Fill cupcake liners two-thirds full and bake for 18-22 minutes. Let cool completely.
- Hollow out the center of each cooled cupcake using a knife or corer.
- Scoop softened ice cream into the hollowed centers and smooth the tops.
- Freeze the cupcakes for 2-3 hours until firm.
- Pipe whipped cream or buttercream on top and add sprinkles or chocolate chips.
- Serve immediately or freeze until ready to enjoy.
Notes
Experiment with different ice cream flavors and toppings for a fun twist!