Ice Cream Cupcakes

These Ice Cream Cupcakes can be topped with buttercream or real ice cream and served in crispy ice cream cones for a festive dessert that's always a crowd-pleaser.

Course Cake, Dessert

Cuisine American, Southern

Keyword filled-cupcake-recipes, ice-cream-cupcakes, sundae-cupcakes

Prep Time 20

Cook Time 20

Cooling time 1

Total Time 1 40

Servings servings

Calories 345kcal

Ingredients

Cupcakes:
1/2 cup salted butter OR solid vegetable shortening
1 cup granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup buttermilk or whole milk
2 tsp vanilla extract
Buttercream:
1 cup salted butter softened
4 cups powdered sugar
1 tsp vanilla extract
1 tsp strawberry extract (or use 2 tsp total of vanilla)
2-4 Tbsp heavy cream plus additional as needed
Ice Cream:
1 gallon any flavor of your favorite ice cream
1 16 oz jar hot fudge ice cream topping OR Magic Shell
sprinkles, maraschino cherries and broken sugar cone pieces for garnishing. (If serving with ice cream, waffle cone bowls)

Instructions

Preheat oven to 350°F. Line 18 cups of a standard size muffin pan with liners. Set aside.
To Make Cupcakes: In a medium bowl, use a whisk to sift together flour, baking powder and salt.
Using an electric mixer, in a large separate bowl beat softened butter on medium-high speed for 2 minutes or just until fluffy. Add granulated sugar, beating until fluffy and combined.
Add the eggs, beat well. Lower the speed of the mixer adding the sifted dry ingredients alternately with the buttermilk beginning and ending with flour. Add vanilla extract, beat just until evenly distributed.
Use a scoop to divide the cupcake batter evenly between each well filling about 2/3 full.
Bake cupcakes for 18-20 minutes or just until the top springs back when touched or a toothpick inserted into the center comes back clean. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
To Make Buttercream Icing: In a large bowl using an electric mixer, cream the butter for 2 minutes. Lower the speed of the mixer gradually adding powdered sugar. Add vanilla beating until combined. Add heavy cream 1 tablespoon at a time until the icing is smooth.
If Using Buttercream: Use an ice cream scoop to top each cupcake. Warm chocolate fudge sauce in the microwave just until drizzle consistency (not hot). Drizzle the buttercream with chocolate and decorate with sprinkles while chocolate is still wet, topping with a cherry and broken sugar cone pieces. Place into a cupcake keeper and chill until serving.
If Using Ice Cream: Use an ice cream scoop to top each cupcake. Warm chocolate in the microwave just until drizzle consistency (not hot). Drizzle the ice cream with chocolate and decorate with sprinkles while chocolate is still wet, topping with a cherry broken sugar cone pieces. Place into the freezer until serving.

Notes

Ice Cream Topping - You can use ANY of your favorite flavors of ice cream that you like. Vanilla ice cream, strawberry ice cream or chocolate ice cream.
Hot Fudge - For a shortcut, you can use a store-bought hot fudge sauce or Magic Shell. You could top these with caramel and a dollop of whipped cream, too.
Decorations - Maraschino cherries (with or without the stem) broken sugar cones, jimmies and sprinkles. Use any of your favorite ice cream toppings.
Nuts - You could sprinkle with chopped peanuts, pecans or walnuts.
Cake Mix Hack - Can I use a cake mix? You sure can! If using a cake mix makes life a little easier, go right ahead. A butter or yellow cake mix is a great choice, and chocolate cake mix is perfect if you'd like to offer a variety of flavors. These Ice Cream Cupcakes are all about having fun, so don't be afraid to mix things up and make them just the way your family loves them.
Buttercream Icing - Should you serve these frosted with homemade buttercream frosting you can serve them in cupcake liners without the waffle cone bowl. The garnishes of maraschino cherries, sprinkle and broken sugar cones is the same either way.
Serving Options - Should you serve these cupcakes topped with a scoop of ice cream you can remove the cupcake liner, place the cupcake into a waffle cone bowl, top with a generous scoop of ice cream. Next, drizzle the ice cream with melted chocolate or magic shell, colorful sprinkles and garnish with a maraschino cherry and a piece of broken sugar cones and serve.

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