Strawberry Ice Cream Cupcakes

Strawberries and summertime go hand in hand, and the sprinkles are an imperative.


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1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
½ cup water
½ cup sugar
2–3 tablespoons Grand Marnier or orange juice
Filling and Topping:
2 pints good quality strawberry ice cream, softened
1 cup whipping cream, lightly sweetened and whipped to stiff peaks
~ colored sprinkles
6 fresh strawberries, halved

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers.

  1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Beat in vanilla.
  4. In a separate bowl whisk together the cake flour, baking powder and salt.
  5. Add the dry ingredients and the milk to the batter in several alternating additions, mixing thoroughly between each.
  6. Spoon batter into the prepared pan, filling each cup about half full.
  7. Bake until the cupcakes are golden brown and the tops spring back when pressed gently, about 18-20 minutes. Cool completely.
  8. Meanwhile make the soaking syrup: Bring water and sugar to a boil in a small saucepan and simmer until the sugar dissolves, 2-3 minutes.
  9. Remove from heat and stir in the liqueur or juice. Set aside to cool.

To assemble:

  1. Gently pull the cupcake paper halfway down on each cupcake and cut the cake in half.
  2. Using a pastry brush, lightly soak the top and bottom of each cupcake with flavored syrup.
  3. Place a scoop of strawberry ice cream on the bottom half of each cupcake, then place the cupcake top over it and gently press down.
  4. Ease cupcake paper back into place and return the cupcakes to the pan.
  5. Pipe whipped cream onto each cupcake, top with sprinkles and freeze until firm, 2–3 hours. To serve, top each cupcake with a halved fresh berry.