Look My Recipes

Pioneer Woman Vanilla Ice Cream Filled Cupcakes

by E-Wilson Nancy
Pioneer Woman Vanilla Ice Cream Filled Cupcakes

Pioneer Woman Ice cream filled cupcakes are a classic party dessert, especially in warmer climates. But have you ever considered trying Pioneer Woman ice cream cupcakes? Now is your chance.

These simple Pioneer Woman ice cream cupcakes use simple ingredients such as boxed cake mixes, ice cream, whipped cream, and chocolate to make delicious cold desserts.

Each cupcake is filled with an amazing ice cream scoop, topped with air whipped toppings, studded with chocolate, and decorated as you like. When your guests eat a bite, they are spoiled.
Don’t be fooled by the cake mix in the box, they taste like homemade!

Pioneer Woman Ice Cream Filled Cupcakes Ingredients

  • Chocolate Cake Mix 1 Box + Ingredients Required for Boxes-Most cake mixes require oil, eggs, and milk. Cake mixes can save you a lot of time and still make flavorful cakes.
  • 1½qt. Ice cream (any flavor)-I used vanilla in this recipe, but you can be creative to your liking. • 2 cups of whip toppings-Make sure the whip toppings are squeezable, but firm enough to stand high on top of the cupcake.
  • 1 cup of melted semi-sweet chocolate chips-Semi-sweet chocolate is perfect for this recipe
  • Decorative sprinkles or candies-better!

How to Make an Pioneer Woman Ice Cream Cupcake?

  1. Preheat the oven to 350 degrees Fahrenheit and line up the two 12 cup muffin chips with a cupcake liner. Set aside. Prepare the cake dough according to the instructions in the packet and distribute it evenly in the mold.
  2. Bake until a few bread crumbs remain on the toothpick placed in the center of the cupcake. Allow the cupcakes to cool completely
  3. Using a small knife or melon baller, scoop out the center of each cupcake, creating a well in the middle.
  4. Spoon a small scoop of ice cream into the center of each cupcake and press the top back on. Freeze cupcakes for 1 1/2 2 hours until firm
  5. Once set, remove from the freezer and sprinkle a whip topping mound over each cupcake.
  6. Drop the melted chocolate on it and sprinkle with sprinkles or any decorations you need.

How to Store Pioneer Woman Vanilla Ice Cream Filled Cupcakes?

It is recommended to keep the remaining cupcakes in a closed freezer until ready to eat. Cooling the cupcake will prevent the ice cream and toppings from melting.
Remove from freezer minutes before serving.

Recipe tips:

  1. After scooping the center of each cupcake, add ice cream and cut a little so that the bottom is flat.
  2. Make sure the cupcakes have enough time to stand in the freezer after filling. This will completely solidify the ice cream and solidify the cupcakes.
  3. The whipped topping should stick under the melted chocolate so that it doesn’t sag and can be sprayed even when it’s cold.

Why You’ll Love These Ice Cream Filled Cupcakes?

  1. The cupcakes are basically this popular Ice cream filled cupcakes, but halved
  2. Extra soft & moist, not dense or dry at all
  3. Extreme cream flavor; hot liquid “blooms” the cocoa
  4. Sweet, fluffy vanilla cream in the center
  5. cream topping is just 2 ingredients and sets into a soft fudge-like texture
  6. Like the packaged American treat, but fresh & homemade

Top Frequently Asked Questions for Pioneer Woman Vanilla Ice Cream Filled Cupcakes:

Can sundae pioneer woman vanilla ice cream-filled cupcakes be dairy-free?

Yes! Here are some simple swaps you need to make:

 Use hard stork margarine instead of butter.  • Use dark chocolate other than dairy products. • Use this special chocolate hazelnut spread that does not contain dairy products instead of chocolate spread in the stuffing. But be careful! Please note that the glass version of the same brand has a warning that it may contain dairy products.

 To make the cupcakes rain lightly, use melted non-dairy chocolate instead of chocolate sauce. Finally, make sure the cocoa powder does not contain dairy products. That’s all.

 Is this pioneer woman vanilla ice cream-filled cupcakes a low fodmap?

Maybe so! Omit the contents and cherries and use melted lactose-free chocolate instead of chocolate sauce. In that case, cupcakes are suitable for the exclusion phase of low FODMAP diets.

Is it possible to make this pioneer woman vanilla ice cream-filled cupcakes entirely by hand?

Of course! A good old-fashioned wooden spoon or spatula will suffice. Make sure to give plenty of Welly. Otherwise, the mix will be inconsistent.

 Making buttercream by hand may take some time, but it’s definitely feasible.

Is it possible to make this pioneer woman vanilla ice cream filled cupcakes with other gluten-free flour like buckwheat or coconut flour?

There is a big difference between “gluten-free flour” and * single * gluten-free flour. When we say “gluten-free plain flour or home flour” in the recipe, we mean not just a single flour, but a mixture of gluten-free flour.  Most gluten-free flours purchased at grocery stores usually contain rice flour, potato flour, cornflour, tapioca flour, and buckwheat flour. It’s a lot of different flour!

Gluten-free baking flowers usually contain a small amount of baking powder and xanthan gum. This is always useful. To replace it with only certain types of flour. it’s not going to do it at all. In any case, choose a gluten-free flour mixture.

Other Recipes You Might Enjoy:

Pioneer Woman Vanilla Ice Cream Filled Cupcakes

To make vanilla ice cream filled cupcakes. This is a delicious and easy dessert that will impress your friends and family. All you need is a few simple ingredients, some cupcake liners, a spoon, and an ice cream scoop.
No ratings yet
Print Pin Rate
Course: Cake
Cuisine: American, any
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4


  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoons pure vanilla extract
  • ½ cup all-purpose flour
  • ¼ tablespoons baking powder
  • Pinch of salt


  • 1 pint vanilla ice cream, softened


  • Preheat oven to 350°F. Line a standard muffin tin with paper liners.
  • In a medium bowl, beat butter and sugar together until light and fluffy. Add egg and vanilla extract and beat until well combined. Sift in flour, baking powder, and salt and beat until just combined.
  • Fill each cupcake liner with 1 tablespoon of batter. Bake for 18 minutes, or until cupcakes are lightly golden brown and a toothpick comes out clean when inserted into the center. Let cool completely.
  • Once cupcakes are cool, use a spoon or an ice cream scoop to hollow out the center of each cupcake until it's about 1/2 inch thick.
  • Fill each cupcake with a scoop of vanilla ice cream and serve immediately!
Tried this recipe?Mention @Look my recipes or tag #Look my recipes
PIN IT… TO Save It For Later!

Remember It Later

This recipe! Pin it to your favorite board NOW!


You may also like

Leave a Comment

Recipe Rating

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy