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Ice Cream Cupcakes Recipe


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


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. I made my cupcakes for a Mother's Day dinner I was throwing for my mom, and she loved them.


Cook Time

Prep timeCook timeReady inYields

3 hours 30 min

30 min

4 hours

24 Cupcakes

Cupcake Ingredients

  • 1 Box of cake mix, I am using Pillsbury traditional yellow cake mix, because it is my favorite.
  • 3 large eggs, I like to mix the eggs together in a bowl before adding it to my mix.
  • 1/2 Cup vegetable oil, you can use any oil you want but in my experience I always get the best results with vegetable oil.
  • 1 Cup of water, plain tap will do just fine, but I prefer spring water.
  • 1 12 count muffin pan, a 24 or 6 count will work too
  • 3 Sprays on each muffin cup of Pam cooking spray, it only takes a few spritzes
  • 1/2 Quarts ice cream, you can use any flavor you want, I am using Edy's triple filled chocolate cores
  • 1 Container of frosting, I used chocolate but you can use whichever flavor you want.
  • 1 Cup of diced strawberries, I use frozen because they are already pre-sliced but you can use fresh as well.
  • 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 fit 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 all together, 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 take 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.
  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 1/2 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 ream will star melting right away.
  8. Once your cupcakes are cooled, 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, make 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 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 pipping bag. You can just spread it on with a butter knife if you want.
  13. Chill your cupcakes until they are ready to be eaten.
  14. Once you are ready to eat your cupcakes, top each one with a few of your strawberries. They are now ready to eat.

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.

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 message down below.


Mary (author) from From the land of Chocolate Chips,and all other things sweet. on May 13, 2018:

Natalie they are really good, and super easy to make.

Natalie Frank from Chicago, IL on May 13, 2018:

These look incredible! What could be better than frosted cupcakes filled with ice cream? Yum. Thanks for the article.

Mary (author) from From the land of Chocolate Chips,and all other things sweet. on May 13, 2018:

It is Mary, the cupcake tasted like a mix between an ice cream cake and a strawberry milkshake.

Mary Norton from Ontario, Canada on May 13, 2018:

Oh my, ice cream cupcakes. That looks truly delicious.

Mary (author) from From the land of Chocolate Chips,and all other things sweet. on May 13, 2018:

You are welcome Frank, I am thinking of writing a few more dessert hubs.

Frank Atanacio from Shelton on May 13, 2018:

what a wonderful treat to make.. I love ice cream and all kinds of cupcakes so this will suit me just fine.. thanks for sharing!!!!!

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