Ice Cream Cupcake Roundup
Remember the ice cream cupcakes I made? Here, I’ll refresh your memory…
And as a variation, making it dairy-filled by adding a layer of ganache into the mix:
Then there were the Coconut cupcakes with Margarita sorbet:
And the variation of using raspberry frozen yogurt instead:
I entered these cupcakes into the Ice Cream Cupcake Roundup, hosted by Cupcake Project and Scoopalicious. They’ve posted all of the entries (here and here) and wow there are some great looking ice cream cupcakes over there. Be sure to check them all out and to vote for the Reader’s Choice award. Note that if you decide to vote for one of my creations, you can only vote for the Dairy Free cupcakes or the Coconut/Margarita cupcakes. Since the others were just variations, they’re aren’t being entered into the voting pool.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This cake sounds absolutely divine! I can take pumpkin anything any time of the year!
That cake looks absolutely decadent.
I have had this recipe for probably a year then saw it on Pinch My Salt so I decided to make it for Thanksgiving. It was delicious! So easy and the frosting was wonderful. Kept the leftovers in the fridge for several days and it was still as good as the day it was made.
I think I’ll be making this for Christmas. Thanks for the inspiration!
Can I make it with steamed pumpkin?
I just took the cakes out of the oven…smells amazing, looks amazing, but REALLY butter that pan…mine stuck a little…good thing the frosting will cover that part 🙂
beantownbaker — October 15th, 2013 @ 5:02 pm
The frosting saves the day!
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nobody else know such detailed about my problem.
You are amazing! Thanks!