Vanilla Bean Ice Cream Cupcakes with Apple Cinnamon Whipped Cream

Name: Vanilla Bean Ice Cream Cupcakes with Apple Cinnamon Whipped Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
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

Recipe GLPR1c8163c67ab1d8

Dessert

40 min

370 cal

Servings: 8

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

The stated 40 minutes ignores the fact that the ice cream needs to soften enough to fold into batter and then the cupcakes need to chill before serving, realistically 2+ hours total. Apple liqueur is a specialty bottled spirit that Charlotte chains don't stock in their standard spirits sections, requiring a trip to a dedicated liquor store, adding real cost and inconvenience for a weeknight dessert. The ingredient list itself is straightforward and available at Harris Teeter or Walmart, but the cupcakes don't reheat well—they're a same-night indulgence that demands advance planning. The whipped cream topping makes this a fussy, temperature-dependent dish that won't hold up in a packed lunch or sit well at room temperature.