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+ servings
vanilla ice cream filled funfetti cupcake with sparkler burning on upside down sheet pan with more cupcakes around and rainbow sprinkles

Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream

Prep Time: 35 minutes
Cook Time: 20 minutes
Author: Traci
These Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream Frosting are the perfect treat to celebrate any and every occasion this summer! Every bite is sweet, cold, full of vanilla flavor, and SO. GOOD.



  • cups all purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable shortening
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ¼ cup rainbow sprinkles



  • 2 cups heavy cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon vanilla extract



  • Heat oven to 350° F.
  • Line muffin tins with paper baking cups, or spray with baking spray. Set aside.
  • In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  • Beat sugar and shortening together with an electric mixer until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, with the vanilla, beating well after each addition.
  • Add flour mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in sprinkles.
  • Use a large cookie scoop to portion batter into prepared pans, filling each cup about 3/4 full.
  • Bake for 20 minutes, or until done.


  • With an electric mixer, beat cream, powdered sugar, and vanilla to stiff peaks.

Putting It Together

  • Core cupcake using a cupcake corer or a knife.
  • Fill each cupcake with 1 Tablespoon ice cream.
  • Replace tops.
  • Pipe Chantilly cream on top.
  • Freeze until ready to serve.


  • You can use unsalted butter instead of vegetable shortening.
  • Store-bought ice cream can be used as the filling.
  • You can also use store-bought Chantilly cream!
Expert Tips:
  • We found that using rainbow jimmies work the best in the cupcake batter, as the color doesn't bleed.
  • Be careful to not over-mix the cupcake batter!
  • We recommend using a large cookie scoop to ensure that each cupcake is equal in size.
  • If you're unsure the cupcakes are baked, you can use a cake tester or tooth pick. If it comes clean, the cupcake is baked through!
  • Let the cupcakes cool COMPLETELY before coring and filling them.
  • If left out of the freezer too long, the ice cream will melt into the cupcake. You need to keep the cupcakes in the freezer as soon as their filled!
  • Depending on how much you core the cupcakes, you may need more ice cream to fill them!
  • Be sure to keep these cupcakes in the freezer until you're ready to eat them.


Serving: 1cupcake | Calories: 294kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 141mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 532IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1mg