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Fried Ice Cream Cupcakes

  • Recipe Submitted by on

Category: Frozen

 Ingredients List

  • :::::::::::::: For the cornflake topping ::::::::::::::
  • 1/2 c cornflakes, crushed
  • 1 1/2 T sugar
  • 1 t cinnamon
  • 1/2 T butter, melted
  • :::::::::::::: For the cupcakes ::::::::::::::
  • 1 1/2 c + 2 T flour
  • 1 t baking powder
  • 1/2 t kosher salt
  • 1/2 c unsalted butter, softened
  • 3/4 c brown sugar
  • 1/4 + 1 T sugar
  • 2 eggs, room temperature
  • 1/2 t vanilla
  • 3/4 c milk
  • :::::::::::::: For the cinnamon whipped cream ::::::::::::::
  • 1 c whipping cream
  • 1 ”“ 2 T powdered sugar
  • 1 1/2 t cinnamon
  • :::::::::::::: For the cinnamon tortilla crisps ::::::::::::::
  • 1 tortilla, cut into 16 triangles
  • 3 T sugar
  • 1 t cinnamon
  • 1 T butter, melted
  • you will also need softened caramel swirl ice cream”¦I used this


1. To make the cornflake topping, combine the cornflakes, sugar and cinnamon in a small bowl. Mix really well to evenly distribute the cinnamon and sugar. Drizzle with the melted butter and stir to mix the butter in. Set aside.

2. To make the cupcakes, line 2 muffin tins with cupcake liners. Set aside. Preheat the oven to 325. Sift the flour and baking powder together into a medium sized bowl. Whisk in the salt. In a large bowl, cream the butter and sugars on medium speed until light and fluffy, about 3 ”“ 4 minutes. Add the eggs one a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and alternately add the flour in 3 additions and the milk in 2 additions, starting and ending with the flour. Beat in each addition until it”™s incorporated into the batter. Fill the cupcake liners about 1/3 full. Sprinkle the tops generously with the cornflake mixture. Bake for 15 ”“ 18 minutes or until a toothpick comes out clean. Cool in the pans for 5 minutes. Then remove the cupcakes to a rack to finish cooling completely. Once they”™re completely cool, put them back into the muffin tins.

3. While the cupcakes are cooling, make the whipped cream and cinnamon crisps. For the whipped cream, pour the whipping cream into a chilled bowl. Sprinkle the powdered sugar and cinnamon over the whipping cream. Whip on high speed with an electric mixer until peaks form. Refrigerate until ready to use.

4. To make the cinnamon crisps, preheat the oven to 375. Lay the tortilla triangles on a parchment lined cookie sheet. Stir the sugar and cinnamon together in a small bowl. Brush the tortilla triangles with the melted butter and lightly sprinkle with the cinnamon sugar. Bake for about 6 ”“ 8 minutes or until lightly browned.

5. To assemble the cupcakes, scoop ice cream onto the cupcakes until the liner is full (the cupcakes should be back in the tins at this step). If you”™re weird like me, you can dip a butter knife into hot water, wipe it dry and then run the knife over the ice cream to smooth it out. Or if you don”™t care, just leave it as is. Put the cupcakes in the freezer for at least 2 hours to harden the ice cream. Pipe the cinnamon whipped cream onto the ice cream cupcakes and stick a cinnamon crisp into the cupcake before serving.

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