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Double Ice Cream Cupcakes
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Double Ice Cream Cupcakes

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 36

Ingredients

  • 1 box Funfetti Cake Mix
  • 3 large eggs
  • 1 container Breyers Natural Vanilla Ice Cream softened
  • sprinkles
  • hot fudge sauce
  • 2 containers Breyers Natural Vanilla Ice Cream frozen
  • whipped cream
  • maraschino cherries

Instructions

  • 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.