Ice Cream Cupcakes

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

March 31, 2023

Tired of scooping the ice cream alongside the birthday cake? Try this ingenious solution! With this recipe you’ll get cake and ice cream in one serving—no muss, no fuss!

SERVES 36

INGREDIENTS

1 recipe cake batter, using your favorite cake recipe or boxed cake mix
1 gallon ice cream
1 recipe Sweetened Whipped Cream
36 maraschino cherries, if desired

PREPARATION

Preheat the oven to 350°F. Prepare three 12-serving disposable muffin tins with cupcake liners. Set aside.
Fill each tin with cake batter, roughly a quarter full. Bake for 10–12 minutes or until set. Allow them to cool completely.
Allow the ice cream to soften slightly. Then, scoop and press it into each tin on top of the baked cupcakes. Cover the tins with plastic wrap and freeze until set.
When ready to serve, remove the cupcakes from the freezer and peel off the plastic wrap. Top each cupcake with a dollop or piped swirl of whipped cream, and garnish with a cherry, if desired.
Serve and enjoy!

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