Double Ice Cream Cupcakes are a fun and simple treat for any celebratory occasion. Thanks to Mirum on behalf of Breyers for sponsoring this post. All opinions are mine alone.
Who loves ice cream? Maybe the more pointed question is who doesn’t love ice cream? July is National Ice Cream month and so to celebrate I decided to create a cupcake recipe that has ice cream not just as a topper but ice cream that is baked right into the mix.
These little cupcake creations could not be easier to make. My 10-year-old is who you are seeing in my video doing all the work. Cake mix, eggs and ice cream – that’s it! And you have 36 little ice cream flavored cupcakes to help you celebrate. And let’s face it, topping each cupcake with another scoop of ice cream, hot fudge, sprinkles, whipped cream and a cherry takes less effort than frosting. Plus it might be even more crowd-pleasing.
Did you know July is National Ice Cream Month? But these double ice cream cupcakes are welcome all year round – at birthday parties especially!
WalMart was my one-stop-shop for creating this recipe. Breyers is non-GMO and made with high-quality ingredients, like fresh cream, milk and sugar. It’s a difference you can really taste. These cupcake sundaes have such a pure vanilla flavor. They were a hit with everyone we served!
And right now you can use this Ibotta link to save even more on your purchase of Breyers Natural Vanilla Ice Cream from WalMart. Be sure and snap some photos if you decide to make your own Double Ice Cream Cupcakes and tag me @foodtasticmom (#CelebrateWithBreyers) so I can share your creations on my channels too. Happy Baking!
Double Ice Cream Cupcakes
- 1 box Funfetti Cake Mix
- 3 large eggs
- 1 container Breyers Natural Vanilla Ice Cream softened
- hot fudge sauce
- 2 containers Breyers Natural Vanilla Ice Cream frozen
- whipped cream
- maraschino cherries
Preheat oven to 350 degrees.
Line 36 muffin tins with foil liners.
In a large bowl, add the Funfetti cake mix and three large eggs. Beat with hand mixer until combined.
Add one container of softened Breyers Natural Vanilla Ice Cream. Beat until the ice cream is completely mixed in with the cake batter. Scrape the bottom of the bowl with a rubber spatula halfway through mixing to be sure there's no cake mix sticking to the bottom of the bowl.
Fill each muffin cup about 3/4 of the way full.
Bake the cupcakes, rotating the pans halfway through baking time, for 18 - 20 minutes - or until a toothpick inserted in center comes about clean.
Cool cupcakes completely.
Serve each cupcake topped with a scoop of Breyers Natural Vanilla Ice Cream, hot fudge, sprinkles, whipped cream and a maraschino cherry.