Vanilla Bean Ice Cream Cupcakes with Apple Cinnamon Whipped Cream
Recipe GLPR1c8163c67ab1d8
Elegant vanilla bean ice cream cupcakes topped with homemade apple cinnamon whipped cream and a cinnamon garnish. These unique cupcakes use melted vanilla ice cream as the base for tender, moist crumb, finished with a delightful spiced cream topping. Perfect for a sophisticated dessert.
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Ingredients
2 cups vanilla bean ice cream, slightly melted
1 1/2 cups sifted self-rising flour
1/4 cup granulated sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
2 teaspoons apple liqueur
Ground cinnamon, for garnish
Directions
Preheat your oven to 350°F and line a muffin tin with paper cupcake liners.
Place the slightly melted vanilla bean ice cream into a mixing bowl and stir gently with a wooden spoon until it reaches a creamy, uniform consistency.
Add the sifted self-rising flour and granulated sugar to the ice cream mixture. Fold together gently using a wooden spoon, stirring just until the ingredients are combined. Do not overmix, as this keeps the cupcakes tender.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 20–25 minutes, until the cupcake tops spring back lightly when touched with your finger, indicating they are set.
Remove the cupcakes from the oven and let them cool completely on a wire rack.
While the cupcakes cool, prepare the apple cinnamon whipped cream: Pour the heavy cream, confectioners' sugar, ground cinnamon, vanilla extract, and apple liqueur into a medium bowl.
Using an electric mixer on high speed, beat the cream mixture until stiff peaks form, about 2–3 minutes.
Once the cupcakes have cooled, top each with a dollop or generous swirl of the apple cinnamon whipped cream.
Sprinkle a pinch of ground cinnamon over the whipped cream on each cupcake for garnish.
Refrigerate until ready to serve, or serve immediately for the best texture and flavor.
