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Blueberry Ice Cream Cupcakes

Delicious Blueberry Ice Cream Cupcakes to Satisfy Your Cravings

Enjoy guilt-free Blueberry Ice Cream Cupcakes that combine fluffy cupcakes and creamy ice cream—the perfect summer treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Freezing Time 3 hours
Total Time 3 hours 33 minutes
Servings: 12 cupcakes
Course: Weight Loss Recipes
Cuisine: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 tablespoons unsalted butter (softened) can substitute with coconut oil
  • 0.25 cup granulated sugar sugar alternative can be used
  • 1 large egg a flax egg works for vegan
  • 0.5 teaspoon vanilla extract use pure for best flavor
  • 0.5 cup low-fat milk almond milk is a great substitute
Ice Cream Topping Ingredients
  • 1.5 cups fresh or frozen blueberries choose ripe for best sweetness
  • 1 cup light vanilla ice cream dairy-free option is available
  • 1-2 teaspoons honey or maple syrup optional for extra sweetness
Garnish
  • fresh blueberries or mint leaves for elegant finishing touch

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Fork

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
  3. In another bowl, beat unsalted butter and sugar until creamy, then add egg and vanilla extract.
  4. Gradually mix in dry ingredients with the butter mixture, alternating with milk, until just combined.
  5. Divide the batter among the cupcake liners and bake for 16–18 minutes until golden.
  6. Cool the cupcakes in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Mash blueberries and mix into softened light vanilla ice cream, adding honey or syrup if desired.
  8. Scoop blueberry ice cream mixture onto each cooled cupcake.
  9. Freeze the cupcakes for 2–3 hours until the ice cream is firm.
  10. Garnish with fresh blueberries or mint leaves before serving.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 4mg

Notes

These Blueberry Ice Cream Cupcakes can be made ahead and stored for up to 2 months in the freezer. Let sit at room temperature for 5 minutes before serving.

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