Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream

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Celebrating the weekend and our 4th blog anniversary with these super cute Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream Frosting! A simple vanilla cupcake loaded with rainbow sprinkles, baked to soft and fluffy perfection, then cored and filled with creamy vanilla ice cream. Though, the goodness doesn’t stop there. Each cupcake is topped with the simplest 3 ingredients Chantilly Cream frosting. Every bite is perfectly sweet, full of vanilla flavor, and just SO. GOOD. They’re truly the perfect cupcakes to celebrate birthday’s, holiday’s, or just the weekend!

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

About The Recipe

Happy Friday, everyone! It’s officially the first week of August and that means that tomorrow is our 4th blog anniversary!! Can you believe it? I feel like I say this every year, but time seems to be flying by. I can’t believe we’ve been doing this for four years.

Somehow, it feels like we’ve been doing this forever, but also like we’ve just started!

Everyday we are always learning new things, trying out new recipes, and just having fun in the kitchen to create delicious bakes and good food for all of you.

Thanks to you, we’re able to do this every single day. Even though there are definite rough patches and times that we struggle to put one foot in front of another, there really is no better job on the planet! We’re so thankful for each and every one of you that read our posts, make our recipes, and share your wonderful stories and photos with us.

It genuinely makes our day. So, while this is a celebration of Bakers Table turning four years old, this is also a celebration of YOU! Yes, you. Because of you, we’re able to make this our job and share wonderful and delicious recipes every day.

From the bottom of our hearts, THANK YOU! 💛

three cupcakes in a line on upside down sheet pan with bite taken out of middle one

Now, let’s talk about some cupcakes, shall we?

These funfetti cupcakes are our way to throw it back to our first ever blog anniversary post, but we knew we wanted to do something even more fun. You all seem to LOVE our filled cupcake recipes, so that was our priority.

We thought about so many different fillings, but the one we enjoyed the most? ICE CREAM!

I mean, how fun is that? Cake, rainbow sprinkles, and ice cream?! Yes, please! The recipe itself is super simple to make and even more fun to eat. I guess you could say that these cupcakes put the “Fun” in funfetti!

funfetti cupcakes on upside down sheet pan with stack of cupcakes behind

Plus, they’re a frozen treat. Which, during the heat this summer, is a total win!

If you’ve been looking for the perfect celebratory cupcake for any and every occasion, you NEED to make these delicious Vanilla Ice Cream Filled Funfetti Cupcakes!

Reasons You Will Love These Vanilla Ice Cream Filled Funfetti Cupcakes

  • Perfect for celebrating any and every occasion!
  • Super easy to make.
  • Lots of rainbow sprinkles!!
  • A crowd pleaser.
  • A great summertime treat.
front shot of cupcake with bite missing, eleven more cupcakes around, stack of white plates and empty glasses behind, and rainbow sprinkles around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cupcakes:

  • All-Purpose Flour
  • Baking Powder
  • Salt
  • Granulated Sugar
  • Vegetable Shortening
  • Large Eggs
  • Vanilla Extract
  • Whole Milk
  • Rainbow Sprinkles
flour, baking powder, vanilla, salt, eggs, sugar, rainbow sprinkles, shortening, and milk on marble surface

For The Filling:

five scoops of ice cream on marble surface

For The Frosting:

  • Heavy Cream
  • Powdered Sugar
  • Vanilla Extract
heavy cream, powdered sugar, and vanilla on marble surface

How To Make Vanilla Ice Cream Filled Funfetti Cupcakes

Step 1: Make the cupcakes

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.

Step 2: Make the Chantilly cream

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

Step 3: Core and fill cupcakes

Core cupcake using a cupcake corer or a knife. Fill each cupcake with 1 Tablespoon ice cream. Replace tops.

Step 4: Pipe Chantilly cream

Pipe Chantilly cream on top. Freeze until ready to serve.

chantilly cream piped on top of cupcakes

Decorating Ideas

Once these cupcakes are frosted, it’s best to keep them in the freezer until you’re ready to eat them, but there are a few quick things you can do to decorate these cupcakes!

  • Add extra sprinkles on top!
  • Use decorative sugar.
  • Add edible flowers for a cute summer-y aesthetic.
  • Add food coloring to the Chantilly cream!

How To Store

After filling, these cupcakes NEED to be kept in the freezer. Though, if the cupcakes aren’t filled, you can keep them on the counter in a zip top bag or airtight container for 1-2 days. You can also refrigerate or freeze the cupcakes!

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 Chantilly cream!

Looking for more recipes like this? Here are a few you may like: 5 Minute Funfetti Mug Cake, Vanilla Ice Cream, Funfetti Cookies, Tiramisu Cupcakes

funfetti cupcake with sparkler burning n upside down sheet pan with three cupcakes around, and three more stacked behind

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.

When you make these Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

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.
5 from 2 votes
Prep Time 35 mins
Cook Time 20 mins
Course Desserts
Cuisine American
Servings 17
Calories 294 kcal

Ingredients
 

Cupcakes

  • 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

Filling

Topping

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

Instructions

Cupcakes

  • 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.

Topping

  • 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.

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 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.

Nutrition

Serving: 1cupcakeCalories: 294kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 141mgPotassium: 96mgFiber: 0.4gSugar: 19gVitamin A: 532IUVitamin C: 0.2mgCalcium: 79mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

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