Neapolitan Iсе Crеаm Cupcakes

My family loves ice cream cupcakes! We like making these individual desserts for parties, especially during the summer. I’ve shared some of my favorite ice cream cupcake combinations over the years and have been thinking about classic ice cream desserts. These Neapolitan Ice Cream Cupcakes are made with a chocolate fudge layer of cupcake batter, baked, then topped with a scoop of strawberry ice cream. After freezing, the cupcakes are then topped with homemade vanilla whipped cream and Neapolitan sprinkles.

Ice cream cupcakes are made with a small layer of cake, ice cream and topped with whipped cream. The cupcake batter is measured to about 1 tablespoon, depending on preferred thickness of cake layer, then baked for a short period. Once the cupcakes cool, a heaping ice cream scoop is placed on each cupcake. Spread the ice cream to fill the cupcake then place in the freezer. Ice cream cupcakes can be topped with a variety of toppings, including whipped cream, candy, chocolate hard shell and sprinkles. Tip: use double layer cupcake liners with a foil and paper liner inside. The foil liner will help stabilize the cupcake design when you’re pressing the ice cream inside. The liners are also really easy to peel off before serving.

Neapolitan Iсе Crеаm Cupcakes


  • 1 box Chocolate Cake Mix
  • 3 eggs
  • 1/2 cup oil
  • 1 1/4 cup water
  • 1 neapolitan ice cream
  • 1 cup heavy cream
  • 2 tsp sugar
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 and line cupcake pan.
  2. Prepare cupcake batter according to box instructions. Scoop 1 tablespoon into each cupcake liner. Bake for 10-12 minutes. Remove from oven to cool.
  3. Add one ice cream scoop to each cupcake and gently spread with a spatula to fill gaps. Cover with plastic wrap and freeze for at least 3 hours, preferably overnight.
  4. ..........................................

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