Ice Cream Filled July 4Th Cupcakes Recipe

Name: Ice Cream Filled July 4Th Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3 ounces) unsalted butter, softened; 1 cup (7 ounces) granulated sugar; 1/2 teaspoon kosher salt; 1 tablespoon plus 1 teaspoon vegetable oil; 1 large egg; 1 large egg yolk; 2/3 cup buttermilk, at room temperature; 1 1/2 tablespoons red food coloring; 1 1/3 cups (6 2/3 ounces) all-purpose flour; 1 teaspoon cocoa powder; 1/2 teaspoon baking soda; 2 (8-ounce) packages cream cheese; 6 tablespoons (3 ounces) unsalted butter, softened; 1 cup (4 ounces) confectioner's sugar, sifted; Blue food coloring; 1 pint coconut, vanilla, or other white ice cream, slightly softened

Servings: persons

6 tablespoons (3 ounces) unsalted butter, softened
1 cup (7 ounces) granulated sugar
1/2 teaspoon kosher salt
1 tablespoon plus 1 teaspoon vegetable oil
1 large egg
1 large egg yolk
2/3 cup buttermilk, at room temperature
1 1/2 tablespoons red food coloring
1 1/3 cups (6 2/3 ounces) all-purpose flour
1 teaspoon cocoa powder
1/2 teaspoon baking soda
2 (8-ounce) packages cream cheese
6 tablespoons (3 ounces) unsalted butter, softened
1 cup (4 ounces) confectioner's sugar, sifted
Blue food coloring
1 pint coconut, vanilla, or other white ice cream, slightly softened

1
Adjust oven rack to middle position and preheat to 350&degF. Line a 12-cup muffin tin with cupcake liners. Stir the butter, sugar, and salt in a large bowl until creamy. Whisk in the oil, then the egg, egg yolk, buttermilk, and red food coloring until well combined.
2
Sift the flour, cocoa powder, and baking soda over the wet ingredients. Stir until just combined. Spoon evenly into the prepared muffin tin and bake until the centers are just set, 18 to 20 minutes. Let cupcakes cool in pan for 5 minutes, then remove to cool completely on wire rack.
3
Set cupcakes on a small tray. Cut a cone shape out of the top center of each cupcake and reserve. Fill center with a scoop of ice cream and smooth the top. Set the cut-out cones on top of the ice cream on each cupcake (see note). Freeze until ice cream is firm, about 30 minutes.
4
In an electric mixer fitted with the paddle, beat cream cheese and butter at medium speed until creamy in a mixer fitted with the paddle attachment. Add the sugar and beat at medium-high speed until light and fluffy, about 3 minutes.
5
Spoon half of the frosting into a bowl and stir in drops of blue food coloring to desired color. Place each frosting in a bag fitted with a star tip.
6
Pipe alternate layers of the colored frostings around the cone on top of each cupcake until it is completely covered. Freeze until firm, about 2 hours. If making ahead, place cupcakes in an airtight container and wrap well. Serve straight from freezer (see note).

1456

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons (3 ounces) unsalted butter, softened, 1 cup (7 ounces) granulated sugar, 1/2 teaspoon kosher salt, 1 tablespoon plus 1 teaspoon vegetable oil, and more.

Yes, Ice Cream Filled July 4Th Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!