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.

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

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.
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.
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"
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.


  • *

    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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