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Ice Cream Cupcakes Recipe

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I am a plus-sized woman with a unique obsession for anything that's denim, lace, or drizzled in chocolate.

These ice cream cupcakes are a sweet way to cool down on a hot day, or any day!

These ice cream cupcakes are a sweet way to cool down on a hot day, or any day!

A Perfect Summertime Snack

Nothing helps keep you from melting on those long, hot summer days quite like a big heaping bowl of ice cream with a cherry on top. Or in this case, a cupcake filled with ice cream and topped with my all-time fave chocolate icing and strawberries. Ice cream cupcakes are what dreams are made of, they are so fluffy and light.

These cupcakes are super easy to make and are great for all those summer birthday parties, pool parties, reunions, and any other event that needs a little touch of sweetness. Plus what makes them so great is you can dress them up or down as much as you want to. I made my cupcakes for a Mother's Day dinner I was throwing for my mom, and she loved them. You don't have to be a dessert connoisseur or a world-class chef to throw together something tasty. These were way easier than I thought they would be to make and they taste delicious.


Cook Time

Prep timeCook timeReady inYields

3 hours 30 min

30 min

4 hours

24 cupcakes


  • 1 box cake mix (my favorite is Pillsbury traditional yellow cake mix)
  • 3 large eggs (I like to mix the eggs together in a bowl before adding it to my mix)
  • 1/2 cup vegetable oil (any oil will work, but you'll get the best results with vegetable oil)
  • 1 cup water (I use spring water, but plain tap is fine)
  • 1/2 quarts ice cream, any flavor
  • 1 container frosting (I like to use chocolate)
  • 1 cup diced strawberries (I use frozen because they're pre-sliced, but you can use fresh)
  • Pam cooking spray (3 spritzes per cupcake well)


  • 1 (12-count) muffin pan (a 24- or 6-count muffin pan will work, too)
  • 1 sharp knife (I recommend a small vegetable knife because it is easier to control)

You can switch up the flavors you use for this recipe, I just chose the flavor combination that best fits the occasion and the person I made them for.

Add your own ingredients, like shaved chocolate pieces, chocolate chips, strawberries, cherries, and sprinkles. The choices are endless.


  1. Preheat your oven to the temperature that is suggested on your cake mix box. I know a lot of people who skip this step altogether, but in order to get your cupcakes to cook evenly, I would suggest you always preheat the oven.
  2. Mix together your cake mix, water, and oil until thoroughly blended. This usually takes about 4 to 5 minutes depending on what you use to mix it. Then mix your eggs in a separate bowl until slightly fluffy.
  3. Once your eggs are fluffy, fold them into your cake mix until all your ingredients are well blended.
  4. Set your cake mix in the fridge for about 15 to 20 minutes. This is not something you have to do. I like to do it because it makes the batter easier to pour and has fewer bubbles.
  5. While you are waiting for your mix to chill, spray your muffin pan thoroughly. I suggest not using cupcake wrappers for these because they tend to make the cupcake crumble.
  6. Pour your cupcake mix into the cups until they are about half-filled, you want your cupcakes to cook pretty full. Then cook your cupcakes until the center is done, this usually takes about 25 to 30 minutes.
  7. Let your cupcakes cool for at least 2 hours; you want them to be ready for the ice cream. If they are too warm, the ice cream will start melting right away.
  8. Once your cupcakes are cooled completely, take your ice cream out so it will soften a little. I usually suggest no more than 30 minutes.
  9. Cut the centers out of all your cupcakes making sure not to cut too deep into your cupcake, and place the centers to the side.
  10. Fill the center with enough ice cream to fill the center up. I have found that 1 to 2 scoops usually does the job.
  11. Once you have filled the centers up with your ice cream, replace the cupcake centers.
  12. Mix your icing together until it is soft and then spread it onto your cupcakes. I usually use a piping bag. You can just spread it on with a butter knife if you want. I have found a piping bag allows you to be fancier with it though.
  13. Freeze your cupcakes until they are ready to be eaten; at least 2 hours is best. I made mine the night before and they turned out perfect.
  14. Once you are ready to eat your cupcakes, top each one with a few of your strawberries and whatever other topping you want. They are now ready to eat!
Here is a gallery of photos showing each step of my recipe!

Here is a gallery of photos showing each step of my recipe!

Flavor Combo Ideas

There are so many different flavor varieties you can use for these ice cream cupcakes. The choices I have shown above are just a few I have found work well together.

Cake TypeIce CreamIcing


Mint Chocolate Chip

An icing you make by mixing whipped cream and mint ice cream together.



Cream cheese whipped type of icing



Strawberry icing or vanilla . . . you can use either one for this.

When serving these try not to keep them out for too long at a time or you could end up with a mushy mess. I'd place them back in the freezer about every 2 hours. Mine didn't even last long enough to worry about it, my family devoured them.

These ice cream cupcakes were so much fun to make, and they taste so good. The kids even pitched in and helped me make these cute little drops of melt-in-your-mouth confections.

Your final result does not have to be perfect for anyone but you.

Try these for yourself and leave me a comment down below.