Looking for an extravagant dessert that looks as fancy as it tastes? Meet the Red Velvet Cupcake Ice Cream Cake. It’s the kind of indulgence that screams, “I’m worth it,” but in the most sarcastic way. We’ve combined soft red velvet cupcakes with rich ice cream, all topped off with an extra layer of whipped cream. Because why not go over the top? It’s easy, eye-catching, and will totally impress your friends—if they manage to get past the sugar rush.
Red Velvet Cupcake Ice Cream Cake
A decadent dessert combining red velvet cupcakes and creamy ice cream, topped with whipped cream and sprinkles.
Ingredients
- 1 box red velvet cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 1½ quarts vanilla ice cream softened
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Red and white sprinkles optional
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Prepare red velvet cake mix as per package instructions.
- Fill each cupcake liner halfway with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely, then hollow out the centers of each cupcake.
- Fill each hollow with softened vanilla ice cream.
- Freeze cupcakes for at least 2 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe whipped cream onto each cupcake.
- Garnish with red and white sprinkles.
Notes
Nutritional Values (per serving):
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Vitamin A: 6%
- Calcium: 8%
- Iron: 10%
- For extra richness, swap the vanilla ice cream with cream cheese ice cream.
- Make sure cupcakes are fully cooled to avoid ice cream meltage.
- Add some chocolate chips to the top for added texture.
