15 Ice Cream-Inspired Summer Cupcakes

Summer and ice cream go hand in hand, and as someone who can never resist a scoop of my favorite flavors, I decided to combine the best of both worlds—ice cream and cupcakes!

After a few baking experiments, I discovered that transforming classic ice cream flavors into cupcakes is a fun and delicious way to enjoy a cool, sweet treat.

Whether you love chocolate, vanilla, or fruity flavors, these ice cream-inspired cupcakes will bring the taste of summer straight to your kitchen. Perfect for any warm-weather occasion, these cupcakes are as cute as they are tasty.

1. Neapolitan Cupcakes

The combination of chocolate, vanilla, and strawberry in these Neapolitan cupcakes is a nostalgic and colorful treat. The fluffy layers of cake mimic the classic ice cream flavor, making them a crowd favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ¼ cup cocoa powder
• ½ cup strawberry puree

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Beat butter and sugar until fluffy, then add eggs, one at a time.
4. Divide the batter into three portions. Add cocoa powder to one and strawberry puree to another. Leave the third portion plain.
5. Spoon each flavor into the cupcake liners in layers.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Cool completely before frosting with buttercream and sprinkles.

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2. Mint Chocolate Chip Cupcakes

These cupcakes combine the refreshing mint flavor with rich chocolate chips, just like the beloved mint chocolate chip ice cream. They’re perfect for mint lovers!

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 tsp mint extract
• ½ cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar together until light and fluffy, then add eggs.
4. Stir in mint extract and milk.
5. Gradually fold in the dry ingredients, followed by the mini chocolate chips.
6. Fill cupcake liners 2/3 full and bake for 18 minutes.
7. Cool and frost with mint buttercream and more chocolate chips.

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3. Cookies and Cream Cupcakes

Just like the iconic cookies and cream ice cream, these cupcakes are packed with crushed Oreos, giving them a deliciously rich and creamy flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 cup crushed Oreos

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar until fluffy. Add eggs one at a time.
4. Stir in milk and fold in crushed Oreos.
5. Spoon batter into cupcake liners and bake for 18 minutes, or until a toothpick comes out clean.
6. Cool and top with Oreo buttercream frosting and more crushed Oreos.

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4. Strawberry Cheesecake Cupcakes

These strawberry cheesecake cupcakes combine the rich, creamy texture of cheesecake with a strawberry topping, inspired by the popular ice cream flavor. They’re sweet, creamy, and refreshing!

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup cream cheese, softened
• 2 large eggs
• ½ cup sour cream
• ½ cup strawberry jam

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat cream cheese and sugar until smooth, then add eggs and sour cream.
4. Gradually mix in the dry ingredients until smooth.
5. Spoon batter into cupcake liners, filling them 2/3 full, and bake for 18-20 minutes.
6. Cool completely, then top with a swirl of strawberry jam.

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5. Vanilla Bean Ice Cream Cupcakes

Inspired by a classic vanilla ice cream, these cupcakes have a rich and creamy vanilla flavor that’s perfect for those who love simplicity. A swirl of vanilla buttercream tops it off beautifully.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 tbsp vanilla bean paste

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar until fluffy, then add eggs one at a time.
4. Stir in milk and vanilla bean paste.
5. Gradually add dry ingredients and mix until smooth.
6. Spoon batter into cupcake liners and bake for 18 minutes.
7. Cool and frost with vanilla buttercream.

6. Butter Pecan Cupcakes

These cupcakes are inspired by the rich and buttery flavor of butter pecan ice cream. With toasted pecans and a buttery, moist cake base, these cupcakes are indulgent and perfect for a sweet, nutty treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ½ cup toasted pecans, chopped
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar until light and fluffy. Add eggs, one at a time.
4. Stir in milk and vanilla extract.
5. Fold in toasted pecans and mix until well combined.
6. Fill cupcake liners 2/3 full and bake for 18-20 minutes.
7. Cool completely before frosting with butter pecan buttercream and a sprinkle of toasted pecans.

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7. Rocky Road Cupcakes

These cupcakes are a rich, chocolatey treat inspired by the beloved rocky road ice cream. Packed with mini marshmallows, chopped almonds, and chocolate chips, they offer a satisfying bite of indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ½ cup mini marshmallows
• ¼ cup chopped almonds
• ¼ cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar until fluffy, then add eggs, one at a time.
4. Stir in milk and fold in marshmallows, chopped almonds, and chocolate chips.
5. Spoon batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool and frost with chocolate buttercream and top with more marshmallows and almonds.

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8. Salted Caramel Cupcakes

Inspired by the ever-popular salted caramel ice cream, these cupcakes have a rich caramel flavor balanced by a hint of salt. The creamy frosting and gooey caramel drizzle make these cupcakes irresistible.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk
• ¼ cup caramel sauce
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy, then add eggs.
4. Stir in buttermilk, caramel sauce, and vanilla extract.
5. Gradually fold in the dry ingredients and mix until smooth.
6. Spoon batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes. Cool and top with salted caramel buttercream and a drizzle of caramel sauce.

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9. Coffee Ice Cream Cupcakes

For coffee lovers, these cupcakes are inspired by the rich and smooth flavor of coffee ice cream. With a coffee-infused cake and creamy frosting, they are perfect for a quick pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup brewed coffee, cooled
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar together until fluffy, then add eggs, one at a time.
4. Stir in the brewed coffee and vanilla extract.
5. Gradually fold in the dry ingredients and mix until smooth.
6. Spoon batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely and top with coffee buttercream.

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10. Chocolate Chip Cookie Dough Cupcakes

These cupcakes are inspired by the classic chocolate chip cookie dough ice cream. With chunks of cookie dough inside the cupcake and chocolate chip frosting on top, they’ll give you all the sweet flavors you love in one bite.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ½ cup mini chocolate chips
• 1 cup edible cookie dough (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until fluffy. Add eggs, one at a time.
4. Stir in milk and fold in mini chocolate chips.
5. Spoon half of the batter into the cupcake liners, add a small chunk of cookie dough, and cover with the remaining batter.
6. Bake for 18-20 minutes. Cool completely and top with chocolate chip cookie dough frosting.

11. Banana Split Cupcakes

Inspired by the classic banana split sundae, these cupcakes combine banana flavor with chocolate and strawberry, making them a fun and indulgent treat. Topped with whipped cream and a cherry, these cupcakes scream “summer.”

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup mashed ripe banana
• ½ cup milk
• ¼ cup cocoa powder
• ¼ cup strawberry puree

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar together until fluffy. Add eggs one at a time.
4. Stir in mashed banana, milk, and cocoa powder. Divide the batter into two portions.
5. Mix strawberry puree into one portion and leave the other as is.
6. Layer the batter in cupcake liners—one scoop of each flavor.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely before frosting with whipped cream and a cherry on top.

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12. S’mores Cupcakes

These cupcakes are inspired by the classic campfire treat, s’mores, with graham cracker crumbs, gooey marshmallow filling, and rich chocolate. They bring the flavors of a summer bonfire right to your table.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ½ cup graham cracker crumbs
• ½ cup mini chocolate chips
• 1 cup mini marshmallows

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, salt, and graham cracker crumbs.
3. Beat butter and sugar until light and fluffy. Add eggs, one at a time.
4. Stir in milk and fold in mini chocolate chips.
5. Spoon the batter into the cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Cool and top with marshmallow frosting, mini chocolate chips, and a graham cracker square.

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13. Pistachio Ice Cream Cupcakes

These cupcakes are inspired by pistachio ice cream, featuring a rich pistachio flavor paired with a smooth, creamy frosting. The perfect treat for anyone who loves nutty, indulgent flavors.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ½ cup crushed pistachios
• ½ tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar together until light and fluffy, then add eggs.
4. Stir in milk, crushed pistachios, and almond extract.
5. Gradually add the dry ingredients, mixing until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool and top with pistachio buttercream.

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14. Peach Sorbet Cupcakes

These peach sorbet-inspired cupcakes are light, refreshing, and perfect for summer. The peach flavor is paired with a soft, airy cupcake base and topped with a creamy sorbet-like frosting.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 cup pureed peaches

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar until fluffy. Add eggs one at a time.
4. Stir in milk and pureed peaches.
5. Gradually add the dry ingredients and mix until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely before topping with peach sorbet buttercream.

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15. Lemon Sorbet Cupcakes

These cupcakes are inspired by the refreshing citrusy flavor of lemon sorbet. With a light lemon cake and tangy frosting, they’re perfect for hot summer days when you want something sweet and cool.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter and sugar until light and fluffy. Add eggs one at a time.
4. Stir in buttermilk, lemon zest, and lemon juice.
5. Gradually fold in the dry ingredients, mixing until smooth.
6. Spoon batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes. Cool and top with lemon sorbet-inspired frosting.