Ice Cream Birthday Cake Cupcakes

Ice Cream Birthday Cake Cupcakes requires roughly 40 minutes from start to finish. This recipe serves 36 and costs 45 cents per serving. One serving contains 72 calories, 0g of protein, and 2g of fat. It can be enjoyed any time, but it is especially good for Birthday. A mixture of vanillan ice cream, sprinkles, strawberry ice cream, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. 1253 people have made this recipe and would make it again. It is a good option if you're following a gluten free and fodmap friendly diet. Plenty of people really liked this hor d'oeuvre. It is brought to you by Julies Eats and Treats. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. If you like this recipe, you might also like recipes such as Ice Cream Cone Cupcakes for the Best Birthday Party Ever, Ice Cream Sundays: Birthday Cake Ice Cream, and Birthday Cake Ice Cream.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare cake mix according to package directions. Place muffin liners in 36 muffin cups. Fill each cup with about a tablespoon of cake batter. Bake according to directions. Remove from oven and let cool. Measure our your strawberry and vanilla ice cream. Place into a small mixing bowl and let thaw until you can combine them. Mix until well combined. Place enough ice cream in each muffin cup so that it's full. Place muffin cups in freezer and freeze until firm. I left mine overnight. When ready to serve remove from freezer and take the liners off the ice cream cupcakes. Set on plate and top with Redi Whip and sprinkles.

 

Step by step:

1. Prepare cake mix according to package directions.

2. Place muffin liners in 36 muffin cups. Fill each cup with about a tablespoon of cake batter.

3. Bake according to directions.

4. Remove from oven and let cool. Measure our your strawberry and vanilla ice cream.

5. Place into a small mixing bowl and let thaw until you can combine them.

6. Mix until well combined.

7. Place enough ice cream in each muffin cup so that it's full.

8. Place muffin cups in freezer and freeze until firm. I left mine overnight. When ready to serve remove from freezer and take the liners off the ice cream cupcakes. Set on plate and top with Redi Whip and sprinkles.

Nutrition Information:

covered percent of daily need

 

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