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Ice Cream Cupcakes

Ice Cream Cupcakes



  • 1 cup dry cake mix
  • 1 egg
  • 3 Tbsp . vegetable oil
  • 1/3 cup water

Ice Cream Cupcakes:

  • 2 quarts ice cream of choice.
  • Whipped cream if desired.


  • Heat oven to 350 degrees F. Add cupcake liners to cupcake pans.
  • Combine cake ingredients and mix with a hand mixer until well combined.
  • Scoop mixture into cupcake liners. Remember, only about 1 tablespoon per cupcake!
  • Bake for approximately 7-10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool COMPLETELY prior to topping with ice cream.
  • To create ice cream cupcakes, remove ice cream from freezer and allow to soften. Top each cupcake with approximately 2-3 tablespoons of softened ice cream (this may vary based on how much your cupcake batter rose in your liners). Once all cupcakes are topped with ice cream, place cupcakes in the freezer for 8+ hours. When ready to serve, remove from freezer, top with whipped cream if desired, garnish with sprinkles or candies and serve immediately.


Makes 6 full size cupcakes or approximately 12-18 ice cream cupcake bases
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