How to Make Ice Cream Cupcakes
- Prepare cake mix batter according to package directions for cupcakes.
- Fill 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.
- Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
- In 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.