Description

These Cupcakes Ice Cream Inspired treats deliver the joy of an ice cream cone combined with a fluffy, indulgent cake. They are quick to make, visually appealing, and use high-quality ingredients for a gourmet experience.

Ingredients

Scale

1 box (15.25 oz) High-Quality Vanilla Cake Mix
1 cup Full-Fat Greek Yogurt
1/2 cup Melted Unsalted Butter
1/4 cup Whole Milk
2 teaspoons Pure Vanilla Bean Paste
2 cups Heavy Whipping Cream
As needed Maraschino Cherries
As needed Sprinkles

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Instructions

Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners
In a large bowl, whisk together the cake mix, Greek yogurt, melted butter, whole milk, and vanilla bean paste until just combined
Divide the batter evenly among the 12 liners and bake for 18 to 22 minutes until a toothpick comes out clean. Let cool completely
Whip the cold heavy cream with powdered sugar until stiff peaks form
Use an ice cream scoop to scoop the frosting onto each cupcake
Garnish with chocolate ganache, sprinkles, and top with a maraschino cherry

Notes

Using metallic liners for a more authentic cupcake look.

Chill bowl and whisk attachment before whipping cream for better volume.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 285 kcal
Sugar: 22g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg