Easy Topped Cupcakes

Butter pecan ice cream becomes the frosting on simply made cake mix cupcakes. It's an easy summer dessert that is dressed up with your favorite sundae toppings.



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Servings: 12
Prep Time: 30 mins
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Ingredients
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    recipe Butter Pecan Ice Cream "Frosting" or Banana Split "Frosting"
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    1   package 2-layer-size 
    desired flavor cake mix
Butter-Pecan Ice Cream "Frosting"
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    12   
    scoops butter-pecan ice cream
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    3/4  cup 
    caramel-flavor ice cream topping
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    3/4  cup 
    chopped toasted pecans


Directions
1.
Prepare and freeze desired ice cream "frosting." Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside.
2.
Prepare and bake cake mix according to package directions for cupcakes using prepared muffin cups. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
3.
Remove paper bake cups, if using, from 12 of the cupcakes. Save remaining cupcakes for another use. Place the 12* cupcakes on serving plates or in shallow bowls. Top each cupcake as directed in the "frosting" recipes below. Serve immediately. Makes 12 topped cupcakes.
Butter-Pecan Ice Cream "Frosting"
1.
Line a large baking sheet with waxed paper. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of ice cream onto the prepared baking sheet. Cover and freeze for 4 to 24 hours. To serve, place a scoop of ice cream on each cupcake. Top with caramel topping and pecans.

Note
  • * Assemble only as many desserts as you are serving. Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 3 months. Thaw cupcakes before assembling.
Nutrition information
Per Serving: cal. (kcal) 437, Fat, total (g) 21, chol. (mg) 65, sat. fat (g) 5, carb. (g) 58, fiber (g) 1, pro. (g) 6, vit. A (IU) 97.18, vit. C (mg) 0, sodium (mg) 393, calcium (mg) 161.55, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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