Ice Cream Cupcakes

Ice Cream Cupcakes Recipe

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Ashley Bateman


As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring. You can also change the cake mix and ice cream to change the colors.

★★★★★ 2 votes
3 dozen


1 pkg
red velvet cake mix
1 qt
blue moon ice cream, softened
3 c
heavy whipping cream
1-1/2 c
marshmallow creme
red, white and blue sprinkles
blue colored sugar


1Prepare cake mix batter according to package directions for cupcakes.
2Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
4In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm.

About Ice Cream Cupcakes

Course/Dish: Cakes, Ice Cream & Ices