Ice Cream Cupcakes are made by baking cake batter inside flat-bottomed ice cream cups (aka cones).
Serve frosted or with a scoop of ice cream on top. Sprinkle with colorful sprinkles for extra pizzazz.
This delightful twist on the classic cupcake is perfect for celebrating a birthday, holiday, a special achievement… or for any occasion.
DISCLAIMER (NOT SPONSORED)
I have not been paid to endorse pictured products.
Delighted to share what I purchased and used to make this creative dessert.
All comments are my own.
MY INSPIRATION
I saw this recipe on the back of a box of flat-bottomed ice cream cups.
The unique looking dessert grabbed my attention. I decided to give it a try.
THE CAKE RECIPE
Use your favorite cupcake/cake recipe to make this charming dessert.
I used one of my most popular dessert recipes, Cream Cheese Pound Cake to make light delicious cupcakes. The main ingredient is yellow cake mix.
THE LINERS (OPTIONAL)
I used liners to catch spills which makes the muffin pan quick and easy to clean.
HELPFUL BAKING TIPS
Fill ice cream cup or muffin cup (2 Ways)… to the rim with cake batter. This will cause the cupcake to overflow outside the ice cream cup. Perfect if you like a dramatic presentation.
For a small round cupcake top, use less batter (1/2 full).
After baking 25 minutes in a 350 degree preheated oven, the ice cream cups were crisp with a light golden brown color. They did not turn dark brown.
BAKING TIP #1: UPSIDE DOWN
Place liners (optional) in each cup in the muffin pan.
Fill each muffin cup 1/2 to 2/3 full.
Place one ice cream cup upside down in each cup… on top of the cake batter.
Carefully place in preheated oven.
BAKING TIP #2: STAND UP
Place a liner in muffin pan’s cups (optional).
Stand a flat-bottom ice cream cup in each liner (pictured below).
Fill 1/2 (level with cone) or 2/3 full (overflowing) with cake batter.
Carefully place pan in preheated oven.
BAKE 2 HOURS BEFORE SERVING
Make ahead not suggested. I refrigerated several Ice Cream Cupcakes overnight in a container with a tight lid. I wanted to see if the cones would remain crisp which would mean this dessert can be made a day or two ahead.
The next day, I discovered the ice cream cups were very soft. For that reason, I do not recommend making this recipe ahead.
ALTERNATIVE MAKE AHEAD SUGGESTION
The cupcakes made with my Cream Cheese Pound Cake recipe keep well in the fridge.
Stuff an ice cream cup with torn chunky pieces of a cupcake.
Top with a big scoop of your favorite ice cream.
ENJOY!
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Ice Cream Cupcakes
Ingredients
- preferred cake mix batter
- 24 each flat bottomed ice cream cups
- preferred frosting or ice cream
- sprnkles for garnish optional
Instructions
- Preheat oven to 350 degrees.
- Place flat-bottomed ice cream cups into each cup of a muffin pan.
- Pour batter into each cup. Fill 1/2 (even with edge of cup) to 2/3 full (overflow).
- Bake as 20-25 minutes or until toothpick inserted in center of each cupcake comes out clean.
- Place on cooling rack to cool completely
- Top with your favorite frosting or ice cream.
- Refrigeration not suggested because the ice cream cups soften in the fridge.
