How To: Ice Cream Cupcakes
Miniature ice cream cakes will cool you down in this summer heat.
Photos by Molly Dunn
With the summer heat at its peak, we are all trying to find ways to keep cool. Ice cream is my go-to treat to fight the heat. While making a whole ice cream cake can be a tedious and many times unsuccessful task, decorating cupcakes with ice cream is so much easier.
Here is a simple guide to assembling ice cream cupcakes that have all the same flavors of an ice cream cake without the stress of actually putting a whole cake together.
The first tell-tale sign that this recipe is easy is that it uses a box cake mix. I always want to bake my own cake whenever I make cupcakes or a cake because I love making things from scratch; it's a more satisfying feeling when it comes out tasting great. But because these ice cream cupcakes have a lot more steps than just frosting the cupcakes after they bake, I'm okay with using a box mix.
Mix one vanilla cake mix with one stick of melted butter, three eggs, one cup of water, and the juice and rind of one lemon. The lemon juice adds the necessary amount of acidity to give the plain vanilla cake a little zip; I love the extra hint of yellow from the lemon rind.
Be careful not to overfill the cupcakes.
Now beat the cake mix until everything is fully incorporated. Fill the cupcake pan, lined with aluminum foil tins, about halfway. Make sure the cupcakes are not filled too high because you will be splitting them in half to add ice cream in between the two slices of cake.
Bake the cupcakes at 350 degrees for 15 to 20 minutes. Check on the cupcakes at 15 minutes because they will be done quicker than regular cupcakes.
While the cupcakes cool, make the marshmallow frosting by beating three cups of heavy whipping cream and one and a half cups of marshmallow cream. Start by mixing at a low speed and as the frosting begins to thicken and come together, increase the speed of the mixer. Keep beating the frosting until stiff peaks form.
Have a system to quickly transfer the cupcakes to the freezer once they are filled with ice cream.
Once the cupcakes cool, use a string to split the cupcakes in half. Place a baking sheet in the freezer to quickly transfer the cupcakes once you spread the ice cream layer on the bottom half.
Let the ice cream sit for a few minutes to become soft enough to spread.
Place the bottom half of each cupcake into another cupcake tin. While cupping the bottom half of the cupcake in your hand, use a butter knife to spread soft black raspberry ice cream on the bottom layer, then top with the other half and stick in the freezer. You will want the ice cream to be slightly melted in order to readily create a layer of ice cream in between each cupcake.
After each cupcake is assembled, stick them, one by one, in the freezer so the ice cream does not melt. Let the cupcakes freeze for about 30 minutes to one hour before you pipe the marshmallow frosting on top. Stick a raspberry on top of the frosting to complete your cute and adorable ice cream cupcakes.
Use this recipe or any other combination of ice cream and cake flavors that you enjoy to make your own ice cream cupcakes.
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