These put the Store-bought cupcakes to shame!!
And they were so easy to make…and a huge hit with the kids! We made them last year for Brooke’s 9th Birthday (Puppy Party theme) and this year we’ll make them again for her Campfire Party theme. I might make smaller ice-cream portions this time, though.
TIP: I use a silicon muffin mold so it’s super easy to pop out the ice cream. I’m not sure how you would get the ice cream out of a regular muffin tin- maybe coat the tin with coconut oil or something??? Using a silicone pan also allows me to bake cupcakes without wrappers. Those just pop out with ease, too! My favorite pans are the Demarle brand.
Here’s the how to:
1) Let the ice cream soften slightly so it’s easier to cram into a muffin tin. Only fill 1/4 to 1/3 full. Refreeze overnight.
2) The day before the party- bake the cupcakes! You don’t want big cupcakes- so only fill each mold 1/4 – 1/3 full. Let the muffins cool, then split them in half.
TIP: For easier cutting, you can refrigerate or freeze the muffins first.
3) Assemble. I used a fresh cupcake liner and placed the bottom half of a muffin, then my frozen ice-cream patty, then the top of the muffin and put it all back into the freezer.
4) FROST! I used a whipped cream frosting recipe that I found online….swirled some onto the top of each cupcake then dusted with sprinkles.
5) Insert popsicle stick! OK, so this was really to display the cupcake topper, but the girls ended up using them as handles to eat their cupcakes!
This way they saved the best for last! The frosting!
And that, my friends, is how to make a bunch of ice-cream cupcakes for less than a quarter of the cost of an ice-cream cake from the store!