Vanilla Ice Cream Filled Funfetti Cupcakes with Chantilly Cream

Introduction

Imagine biting into a soft, sprinkle-studded cupcake to discover a hidden core of cool, creamy vanilla ice cream, all crowned with a cloud of lightly sweetened Chantilly cream. These cupcakes transform a classic birthday treat into a playful, surprise-filled dessert. They’re perfect for celebrations where you want to bring genuine delight to every single bite.

Prep & Cook Time

• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes (plus cooling time)
• Servings: 17 cupcakes

Ingredients

• 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
• 1½ cups vanilla ice cream
• 2 cups heavy cream (cold)
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line two standard muffin tins with 17 cupcake liners.
2. In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the granulated sugar and vegetable shortening together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the 1 teaspoon of vanilla extract.
5. Gently fold in the rainbow sprinkles with a spatula until evenly distributed.
6. Divide the batter evenly among the 17 prepared cupcake liners, filling each about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. While cupcakes cool, prepare the ice cream filling: Using a small spoon or a melon baller, scoop 17 small, round balls of vanilla ice cream (about 1-1½ tablespoons each). Place them on a parchment-lined tray and freeze until solid, at least 30 minutes.
10. Once cupcakes are completely cool, use a small paring knife or a cupcake corer to cut a 1-inch deep hole in the center of each. Remove and discard (or snack on) the cake plug. Immediately place a frozen ice cream ball into each hole. Return filled cupcakes to the freezer for at least 15 minutes while you make the cream.
11. For the Chantilly cream: In a large, cold bowl, combine the cold heavy cream, powdered sugar, and the second 1 teaspoon of vanilla extract. Whip with an electric mixer on medium-high speed until stiff peaks form.
12. Pipe or dollop the Chantilly cream generously onto the chilled cupcakes. Serve immediately for the best texture, with the ice cream slightly softened but still cold.

Variations

• Cake Cone Crunch: Roll the piped Chantilly cream in crushed cake ice cream cones for added texture.
• Sundae Style: Serve the cupcakes with a drizzle of chocolate or caramel sauce right at the table.
• Mini Cupcakes: Make mini versions for bite-sized treats; simply reduce the baking time and use a smaller scoop for the ice cream filling.
• Whipped Cream Alternatives: Instead of piping, use a spoon to create a rustic, swooped peak of Chantilly cream on each cupcake.

Tips for Success

• Ensure your ice cream balls are very firm before filling the cupcakes; this prevents them from melting too quickly when handled.
• Use cold tools for the Chantilly cream—chill your mixing bowl and beaters in the freezer for 15 minutes before whipping to help the cream whip up faster and hold its shape.
• Fill the cupcake liners consistently using an ice cream scoop for even baking and uniform size.

Storage & Reheating

Store assembled cupcakes in an airtight container in the freezer for up to 2 days. Due to the ice cream and whipped cream, they are not suitable for long-term refrigeration or room temperature storage. There is no need to reheat; thaw at room temperature for 5-10 minutes before serving.

FAQ

Can I use butter instead of vegetable shortening?

While you can, shortening creates a lighter, more tender crumb that stays soft even when chilled by the ice cream. Butter may yield a slightly denser cupcake.

My ice cream melted while filling! What happened?

The cupcakes must be completely cool to the touch, and the ice cream balls must be rock solid from the freezer. Work quickly with one cupcake at a time, and return them to the freezer immediately.

Can I make the cupcakes a day ahead?

Yes, you can bake the cupcakes a day ahead. Store them unfilled in an airtight container at room temperature. Fill with ice cream and top with cream the day you plan to serve them.

Why did my Chantilly cream turn grainy or buttery?

This means you over-whipped it. Stop whipping as soon as stiff peaks form. If it’s grainy, you can gently fold in a splash of additional cold cream to smooth it out.

Can I use a different flavor of ice cream?

Absolutely! Chocolate, strawberry, or cookie dough ice cream would all be delicious variations, though the recipe as written uses vanilla.

I only have 12-cup muffin tins. How do I bake 17 cupcakes?

Bake the first 12 cupcakes, then let the tin cool before re-lining and baking the remaining 5 with the leftover batter. You may need to add a little water to the empty cups in the second batch to ensure even baking.