Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream

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

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.

Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 20

Servings: cupcakes

Calories: 294kcal

Ingredients

Cupcakes

1½ cups all purpose flour
1½ 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

Filling

1½ cups vanilla ice cream

Topping

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

Instructions

Cupcakes

Heat oven to 350°F/177℃.
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 ¾ full.
Bake for 20 minutes, or until done.

Topping

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

Assembly

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.

Notes

Substitutions:

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 whipped cream!

Expert Tips:

We found that using rainbow jimmies work the best in the cupcake batter, as the color doesn't bleed.
Be careful not to 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 they're filled!
Depending on how much cake you remove when 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.

Nutrition