Go Back
+ servings
Double Ice Cream Cupcakes

Double Ice Cream Cupcakes

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


  • 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


  1. Preheat oven to 350 degrees.

  2. Line 36 muffin tins with foil liners.

  3. In a large bowl, add the Funfetti cake mix and three large eggs. Beat with hand mixer until combined.

  4. 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.

  5. Fill each muffin cup about 3/4 of the way full.

  6. Bake the cupcakes, rotating the pans halfway through baking time, for 18 - 20 minutes - or until a toothpick inserted in center comes about clean.

  7. Cool cupcakes completely.

  8. Serve each cupcake topped with a scoop of Breyers Natural Vanilla Ice Cream, hot fudge, sprinkles, whipped cream and a maraschino cherry.