Cupcakes With Vanilla Ice Cream Frosting

Cupcakes With Vanilla Ice Cream Frosting
Anna Williams
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Serves 12


medium yellow cupcakes
pints vanilla ice cream
sprinkles or candy (optional)


  1. Arrange the cupcakes on a baking sheet. Place them in freezer for 15 minutes.
  2. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Spoon the ice cream over the cold cupcakes, creating swoops and peaks. Decorate with the sprinkles or candy, if using, and serve immediately, or return to freezer and chill until the ice cream is firm, about 30 minutes.
Sara Quessenberry
May 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 31 %
  • Calcium 69 mg
  • Carbohydrate 38 g
  • Cholesterol 19 mg
  • Fat 8 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 4 mg
  • Sat Fat 4 g
  • Sodium 283 mg
What does this mean? See Nutrition 101.

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