This ice cream cupcake recipe begins with a yellow cake mix but tastes like it was made from scratch. Each cupcake is filled with a scoop of ice cream in the center, making them perfect for birthdays or special celebrations. Finish them to resemble small ice cream sundaes for a fun presentation.
I partnered with Hudsonville Ice Cream to add a sweeter moment to this dessert, using their Classic Chocolate flavor in the center of each cupcake. Hudsonville uses fresh cream and real Dutch cocoa in their classic recipe. Feel free to personalize the combination by swapping cake mix or ice cream flavors to match your preference.
Ice Cream Cupcakes Components
- Easy yellow cupcakes made from a doctored box mix
- Chocolate ice cream (or your favorite flavor)
- Vanilla frosting
- Chocolate ganache
- Sprinkles
- Maraschino cherries
Why Start with a Box of Yellow Cake Mix?
Starting with a box of yellow cake mix keeps this recipe approachable and fast while still delivering a homemade texture and flavor. By adding a few extra ingredients—like buttermilk and sour cream—you can “doctor” the mix and create cupcakes that taste richer and more tender than straight from the box, but still come together quickly in a single bowl.
How to Make a Box Cake Taste Homemade
Enhance the cake mix by adding ingredients that improve moisture and texture. Key additions include buttermilk and sour cream, which contribute acidity and tenderness. Below are the core components and their roles in the recipe:
- Yellow cake mix: the base of the recipe; use a standard 15.25 oz box for consistent results.
- All purpose flour: supports structure so cupcakes hold their shape.
- Granulated sugar: adds sweetness and helps with browning.
- Salt: balances and enhances other flavors.
- Eggs: provide structure and stability.
- Vanilla extract: classic flavoring for depth and aroma.
- Milk: adds moisture.
- Buttermilk: contributes acidity and tenderness.
- Sour cream: adds richness and moistness.
How to Make a Hole in Cupcakes
After the cupcakes are baked and cooled, create a hole in the center of each one to hold the ice cream. Any clean tool that removes a small cylinder of cake works fine. Options include:
Tool Options:
- Piping tip
- Melon baller
- Knife
- A clean finger (for a quick pinch)
- Tablespoon
Once you place a scoop of ice cream into the hole, press it level with the top of the cupcake, cover the tray tightly with plastic wrap, and store the cupcakes in the freezer until you are ready to frost them.
Create Frosting that Looks like Ice Cream
One of the most delightful details is topping each cupcake with a frosting scoop that resembles a real scoop of ice cream. Use a large cookie scoop (about 2.25 inches in diameter or larger). Press the scoop into the bowl of frosting, level off excess against the bowl rim, then release a rounded dome on top of each cupcake. This creates a convincing “scoop” of frosting that pairs perfectly with the frozen center.
Finishing the Cupcakes
Warm chocolate ganache slightly and transfer it to a squeeze bottle or spoon for easy drizzling to mimic hot fudge. Add sprinkles for color and finish with a maraschino cherry on top. For the cleanest presentation, blot cherries with a paper towel to remove excess syrup before placing them on the cupcakes.
How to Store Ice Cream Cupcakes
Because these cupcakes contain ice cream, they must be stored in the freezer. After filling cupcakes with ice cream, cover them tightly in plastic wrap and freeze until you are ready to frost and assemble. Once decorated with frosting and ganache, keep the finished cupcakes frozen until serving. For the best texture and appearance, serve them the same day you assemble them.
Total Time Required
- 5 minutes to prep the cupcake batter
- 18–20 minutes to bake
- 30 minutes to cool the cupcakes
- 10 minutes to create holes and add ice cream
- 30 minutes to prepare frosting and ganache and assemble
More Frosting Options
- Chocolate frosting
- Salted caramel frosting
- Lemon frosting
- Oreo frosting
Find your favorite ice cream flavor and experiment with combinations to make these cupcakes your own.
Learn How to Make Ice Cream Cupcakes
A video demonstration can be helpful for visual learners. Search for a step-by-step walkthrough that shows scooping the frosting, creating the center cavity, and finishing with ganache and a cherry.
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Ice Cream Cupcakes
Equipment
- Muffin pan
- Large cookie scoop
- Glass mixing bowl
- Electric mixer
Ingredients
Cupcakes
- 1 box yellow cake mix, 15.25 oz
- 1 cup (198g) granulated sugar
- 1 cup (120g) all purpose flour
- 3/4 tsp salt
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup (236ml) milk (skim, 1% or 2%)
- 1/2 cup (118ml) buttermilk
- 1 cup (228g) sour cream
- 1 container Hudsonville Classic Chocolate ice cream (or preferred flavor)
Vanilla Frosting
- 1 1/2 cups (339g) unsalted butter, room temperature (3 sticks)
- 4 cups (454g) powdered sugar
- 2 tsp vanilla extract
- 1 Tbsp heavy whipping cream (if needed)
Chocolate Ganache
- 1 cup (170g) semi-sweet chocolate chips
- 1/3 cup (79ml) heavy whipping cream
Additional
- Sprinkles
- Maraschino cherries
Instructions
Cupcakes
- Preheat oven to 350ºF. Line a muffin pan with liners. This recipe yields about 24 cupcakes.
- In a large bowl, combine cake mix, flour, sugar, salt, eggs, vanilla, milk, buttermilk, and sour cream. Beat with an electric mixer until combined, 1–2 minutes.
- Fill each muffin cup half full with batter. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Using a piping tip, melon baller, small knife or tablespoon, remove a small center from each cupcake to create a well for the ice cream.
- Add a scoop of ice cream into each well, pressing to create a flat top. Cover and freeze the cupcakes until ready to frost.
Frosting
- Place room-temperature butter in a mixing bowl. Beat on medium for 1 minute until whipped and fluffy.
- Add powdered sugar and vanilla. Beat on low 1–2 minutes, scraping the sides, until incorporated.
- If frosting is too thick, add 1 tablespoon heavy cream or milk and beat until creamy.
Chocolate Ganache
- Place chocolate chips in a heat-proof bowl.
- Heat heavy cream in a small pot over low heat until just boiling.
- Pour the hot cream over chocolate chips and let sit for 1 minute, then stir until smooth. Transfer to a squeeze bottle or spoon for drizzling.
Assemble
- Use a large cookie scoop to place rounded scoops of frosting on each frozen cupcake so the frosting resembles an ice cream scoop.
- Drizzle with chocolate ganache, add sprinkles, and top with a maraschino cherry. Blot cherries to remove extra liquid before placing on cupcakes.
- Serve immediately or keep frozen until serving for best texture.
Notes
How to Store Ice Cream Cupcakes
Store filled cupcakes in the freezer. After adding ice cream to the cavity, cover tightly and freeze until you decorate. Once decorated, keep cupcakes frozen until ready to serve. For the best eating experience, assemble them the day you plan to serve.
Nutrition
| Carbohydrates: 69 g
| Protein: 6 g
| Fat: 25 g
| Saturated Fat: 15 g
| Cholesterol: 90 mg
| Sodium: 299 mg
| Sugar: 53 g
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Different ingredient brands and quantities will affect the final nutritional calculations.