Refreshing Blueberry Ice Cream Cupcakes – A Cool, Fruity Treat

These Blueberry Ice Cream Cupcakes are the perfect combination of cake and frozen dessert. Light, fluffy cupcakes are topped with creamy blueberry ice cream for a treat that’s as refreshing as it is indulgent. Ideal for summer gatherings, birthday celebrations, or any time you crave a cool, fruity dessert, these cupcakes are sure to delight both kids and adults alike.

Why You’ll Love This Recipe

Fun & Refreshing: Combines cupcakes and ice cream in one treat.
Fruit-Forward Flavor: Bursting with sweet, juicy blueberries.
Perfect for Warm Weather: A cool dessert that beats the heat.
Easy to Customize: Swap blueberries for raspberries or strawberries for variety.

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp unsalted butter, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• ½ cup low-fat milk

For the Blueberry Ice Cream Topping:

• 1 ½ cups fresh or frozen blueberries
• 1 cup light vanilla ice cream, softened
• 1–2 tsp honey or maple syrup (optional, for extra sweetness)

Optional Garnish:

• Fresh blueberries or mint leaves

Instructions

1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Make Cupcakes
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until creamy. Add egg and vanilla, mixing until smooth. Gradually add dry ingredients alternately with milk, mixing until just combined.

3. Bake
Divide batter evenly among cupcake liners. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

4. Prepare Blueberry Ice Cream
In a small bowl, mash blueberries lightly with a fork or blend briefly for a smoother texture. Stir into softened vanilla ice cream and honey (if using).

5. Assemble Cupcakes
Scoop blueberry ice cream onto cooled cupcakes, smoothing the tops. Freeze for 2–3 hours or until ice cream is firm.

6. Serve
Garnish with fresh blueberries or mint leaves if desired. Serve immediately for a refreshing dessert.

Nutritional Information

Calories: 180
Carbohydrates: 30g
Fat: 6g
Protein: 3g
Fiber: 2g

Tips for Success

• Use Fresh or Frozen Blueberries: Both work well, but fresh berries provide a brighter flavor.
• Softened Ice Cream: Makes it easier to scoop and spread over the cupcakes.
• Make Ahead: Freeze for up to 24 hours—perfect for parties or meal prep.
• Add Texture: Sprinkle crushed graham crackers or granola on top for crunch.

Why This Recipe Works

This recipe brings together two beloved desserts—cupcakes and ice cream—into a single, refreshing treat. The natural sweetness of blueberries complements the creamy ice cream and soft cupcake, creating a dessert that feels indulgent but balanced.

Refreshing Blueberry Ice Cream Cupcakes are a perfect dessert for hot days, celebrations, or any time you want a cool, fruity indulgence. Light, creamy, and full of natural fruit flavor, these cupcakes are a fun and satisfying way to enjoy a classic treat in a fresh new way.