Craving a dessert that combines the elegance of a vanilla cupcake with the indulgence of ice cream? Look no further than the Vanilla Cupcake Ice Cream Cake. This creation layers moist vanilla cupcakes with creamy ice cream, resulting in a treat that’s both sophisticated and satisfying. Perfect for those who can’t decide between cake and ice cream, this dessert offers the best of both worlds. Whether you’re hosting a gathering or simply treating yourself, the Vanilla Cupcake Ice Cream Cake is sure to impress.
Vanilla Cupcake Ice Cream Cake
A delightful dessert that combines layers of moist vanilla cupcakes with creamy ice cream, topped with whipped cream and sprinkles.
Ingredients
- 12 flat-bottomed ice cream cones
- ¼ cup 56 g unsalted butter, softened
- ¼ cup 60 ml neutral cooking oil (vegetable, canola, or avocado oil)
- ¾ cup 150 g granulated sugar
- 2 large eggs room temperature preferred
- 1½ teaspoons vanilla extract
- 1½ cups 185 g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup 160 ml buttermilk
- 3 tablespoons colored sprinkles or quins not nonpareils
- ½ cup 113 g unsalted butter, softened
- 8 oz 226 g cream cheese, softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups 500 g powdered sugar
- ¼ cup 33 g cocoa powder
- 1-3 tablespoons heavy cream or milk if needed
- Additional sprinkles for serving optional
Instructions
- Preheat the oven to 375°F (190°C).
- Line a cupcake tin with 12 flat-bottomed ice cream cones.
- In a large bowl, cream together the softened butter, oil, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the sprinkles gently.
- Divide the batter evenly among the ice cream cones, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a cooling rack.
- While cooling, prepare the frosting: In a large bowl, beat together the softened butter and cream cheese until smooth.
- Add the vanilla extract and mix well.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth and creamy.
- If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until desired consistency is reached.
- Once the cupcakes are cooled, frost them generously with the cream cheese frosting.
- Garnish with additional sprinkles if desired.
Notes
Nutritional Values (per serving):
- Calories: 325 kcal
- Total Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Vitamin A: 8%
- Calcium: 4%
- Iron: 6%
- Vitamin D: 2%
- Vitamin B12: 2%
- For a dairy-free version, substitute the buttermilk with a non-dairy milk and use a dairy-free butter substitute.
- To enhance the flavor, consider adding a teaspoon of almond extract to the batter.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Store any leftovers in an airtight container at room temperature for up to three days.
