Black Raspberry & Lemon Crush Ice Cream Cupcakes


Black Raspberry & Lemon Ice Cream Cupcake at TidyMom

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Cupcakes gone wild! That’s what I’m calling it when you layer your favorite cupcake with your favorite ice cream and top it with a mouthwatering marshmallow cream frosting all in a perfect little cup!

I’m not one to shy away from a challenge, especially one that involved cupcakes!! My friend Stef over at Cupcake Project, along with Scoopalicious is holding the 5th annual Ice Cream Cupcake Challenge

I quickly started coming up with ideas, but just couldn’t narrow down the flavor combination, so I took it to facebook.  I asked for help choosing a flavor for the ice cream cupcake contest and the overwhelming response was Lemon & Raspberry – perfect summer time flavors! 

Black Raspberry & Lemon Ice Cream Cupcakes at TidyMom

So, I made Black Raspberry & Lemon Crush Ice Cream Cupcakes for Father’s Day and they were a huge hit, even got a big thumbs up from my husband who will usually only eat a white or yellow cake with chocolate frosting.

They’re pretty simple to make, you just need to plan ahead, because, of course since there is ice cream involved, there will be freezing involved. So make these a day ahead if you can!

What’s really fun is, you can use this technique with any flavor cupcakes and ice cream you desire – the frosting will work with any flavor and freezes wonderfully!

Let’s get started………….

What you will need to make ice cream cupcakes:

(click links to see where to buy)

30 cupcakes wrappers or 2″ nut cups to bake cupcakes (these will be removed and discarded, so no need to be fancy)

30 2″ nut cups for ice cream cupcake (use white, or pretty decorated ones here, but they must be the nut cups)

favorite cupcake batter (lemon crush cupcake recipe below)

favorite ice cream (I used Edy’s Limited Edition Black Raspberry and I made some with Blue Bunny Double Strawberry)

marshmallow ice cream frosting (recipe below)

1 16″ disposable decorator bag and 2D tip

fruit and sprinkles to garnish

ice cream cupcakes bake and cool

  • Fill cupcake wrappers or cups 1/2 full and bake cupcakes 15-20 minutes.  Cool completely.
  • remove cupcakes from wrapper or cup
  • cut cupcakes in half and place bottom half of cupcakes in to a new nut cup (you can NOT use cupcake wrappers on this part, I tried a few just to see if it would work, and it doesn’t, you need the stability of the nut cups)

how to make ice cream cupcakes at TidyMom

  • Remove ice cream from freezer to soften, about 20 minutes (you can do this while cutting cupcakes in half)
  • Working quickly, spread ice cream over cupcakes, then place top half of cupcake over ice cream

Ice Cream cupcakes for freezer

  • Place ice cream cupcakes in freezer for at least 2 hours.

Ice Cream Cupcakes frost garnish freeze

do you follow me on Instagram?  If so, you had this sneak peak over the weekend

  • remove from freezer and quickly frost and garnish (you may want to remove only a few at a time while working)
  • store in freezer until ready to serve (freeze at least 4 hours before serving)  *I just left them on the pan, we at them pretty quickly, but if you are making a day or two ahead of time, you may want to store in a plastic container in the freezer)

Black Raspberry & Lemon Ice Cream Cupcake unwrapped at TidyMom

  • serve frozen, have lucky recipient remove from wrapper (or you can eat right out of the cup – I just think it’s pretty to look at out of the cup)

Black Raspberry & Lemon Ice Cream Cupcakes at TidyMom

See what I mean?

Strawberry & Lemon Ice Cream Cupcakes at TidyMom

I made some with Strawberry Ice Cream too – they were delicious too, but I liked the Black Raspberry better *wink*

ice cream cupcakes at TidyMom

So there you have it! My entry for the Ice Cream Cupcake Challenge!……..go check out the other entries, and the previous years entries too! – there’s a WHOLE lot of cake and ice cream going on over there……… and for all my pregnant buddies, you may want to check out Stef’s Pickle’s and Ice Cream Cupcake! It was even featured in People Magazine!

What’s your favorite cake and ice cream combination?


Black Raspberry & Lemon Crush Ice Cream Cupcakes

Yield: 30 cupcakes

Black Raspberry & Lemon Crush Ice Cream Cupcakes

Nothing says summer like ice cream and cake! Eat them together with an ice cream cupcake topped with marshmallow frosting!


  • 1 box French Vanilla Cake Mix (I use Duncan Hines)
  • 3 large eggs
  • 1/2 cup melted butter (1 stick)
  • 1 cup water
  • rind from 1 large lemon, grated
  • juice from 1 large lemon
  • Black Raspberry Ice Cream (just as yummy with Strawberry too)
  • 3 cups Heavy Whipping Cream
  • 1-1/2 cups Marshmallow Cream
  • raspberries, lemon slices and sprinkles to garnish
  • 30 cupcake wrappers
  • 30 nut cups


    For Cupcakes:
  1. Preheat Oven to 350° and line cupcake pans with cupcake papers.
  2. Melt butter in microwave.
  3. Using large blow, add cake mix, eggs butter, water, lemon rind and lemon juice; using electric mixer, mix on low for 1 minute, then on high for one minute.
  4. Fill cupcake papers 1/2 full (a little smaller than you normally fill for cupcakes)
  5. Bake for 15-20 minutes, until toothpick comes out clean. Cool completely
  6. For Ice Cream Cake Frosting:
  7. Using electric mixer and large bowl, whisk whipping cream and marshmallow cream on low and gradually move up to high as it thicken - mix until stiff peaks form.
  8. To Assemble:
  9. Remove cupcakes from wrappers and slice in half.
  10. Place bottom half of cupcake in new nut cup.
  11. Working quickly, spread ice cream over cupcakes, then place cupcake tops over ice cream
  12. Place ice cream cupcakes on pan and freeze for about 2 hours.
  13. Working quickly and with a few cupcakes at a time, pipe frosting on cupcakes and garnish, place back in freezer.
  14. Freeze a minimum of four hours before serving.
  15. Store in freezer in plastic container. Will keep for 1 week.
  16. Serve frozen and enjoy!



more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog,, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+


  1. They turned out so gorgeous. I love the combination of flavors, too!

  2. These are brilliant! Black Raspberry is by far my favorite flavor. What a great combination with the lemon. These would be a hit for any summer party. Can’t wait to give these cute cupcakes a try!

  3. These looks awesome, Cheryl. I love the flavor combo of the raspberry and lemon and the frosting sounds amazing!!!! Love that you finished the whole thing with some marshmallow frosting.

    Btw-I’m a huge fan of Stef and her blog.

  4. Those look great! I especially can’t wait to try the frosting recipe. Yum!

  5. firstly those look and sound yummy, I can see a chocolate version in my future. And am I a total 12 year old that I giggled every time you wrote nut cup? well yeah I am.

    • HAHA!!!

      And yeah, chocolate was on my list, but everyone said this combo was better for summer and the contest………but I can’t wait to try a chocolate version!

  6. Cheryl they look fabulous! I love all the layers and the flavors (and that you used a little D. Hines mix to start things off…timesaver!)

  7. It looks yummy! Can you eat it straight from the freezer? How long until it starts melting? Thanks for sharing!

    • yes right out of the freezer – it’s ice cream, you don’t want to let it melt much. Just like a bowl of ice cream……depends on how hot it is where you are eating it. – if your freezer freezes ice cream REALLY hard, you could let them sit 5 mins or so before serving

  8. These are cut and beautiful and look sooooo tasty! Thanks for the great idea- my kids will flip for these!

  9. These are adorable and look so delicious. I wouldn’t mind cleaning up your whole kitchen for some of these!

  10. WHAT A GREAT IDEA!!!!!!!!!!

  11. Oh my are these sooooo fun Cheryl. I think my Rocket Pops and these cupcakes should be served at July 4th celebrations everywhere!

  12. I want to be at the July 4th party with these and Marla’s rocket pops!

  13. These look so summery and refreshing. It’s been so nice getting to know and I’m thrilled that you entered the contest. Thanks and best of luck!

  14. oh my gosh yum!! those sound so refreshing and delicious! what a fun idea!

  15. omg omg these are perfect for summer. It’s toasty here!

  16. Those look fabulous! I’d love to try it with coffee ice cream, chocolate cupcake, peanut butter fluff frosting. Is that too much over the top? But for summer, I’d say you came up with the perfect combination.

  17. So pretty! I love these – blackberry and lemon is such a great flavor pairing, and I love the idea of the marshmallow frosting! 🙂

  18. These are so fun! They look great!

  19. Yum. I never thought of this idea. Perfect for Spring and Summer!

  20. what a cool party favor. you could win with the cuteness alone! thanks for the great recipe.

  21. Those look amazing! I would have never thought to put the ice cream in the cupcake.

  22. They look and sound Heavenly!!! Pinning 🙂
    <3 Christina

  23. So so so awesome! I love this idea – and flavour combo! Its just too cool!!!! And like you say – the possibilities are endless!!!!

  24. The best kind of cupcake for summer!

  25. The BEST summer treat! YUM! Lov ethis one, Cheryl!

  26. These look incredible! I’ve been kind of obsessed with the idea of making ice cream cupcakes….I need to clean out my freezer and make room!

  27. Love this! What a great idea for a fun summer party!

  28. Sounds delish! Great Idea!

  29. Positively amazing Cheryl!
    I just LOVe cake and ice cream frozen together.
    The other day I told G we have got to get a frozen Dairy Queen cake!
    What a great technique!
    AND…how cute are those little nut cups for baking!
    LOVE these!

  30. This is the perfect combination of flavours for summer and your little cupcakes are adorable looking as I imagine they are delicious. Love mini desserts!

  31. Oh YUM!!! My 4yr old says “mama I like that” as she points to your pictures and then tells me “mama you can get me one” lol! So with that being said I just printed the recipe. 🙂

  32. This is such a cool recipe. I’d love for you to link up at my party Thanks for sharing!

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  34. Mmm… I love raspberries and lemons together!

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  37. Love the flavor combination, and they’re adorable!!

  38. Holy moly! The will do flips when they see these. Those are the most awesome cupcakes ever!!

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  40. Those look amazingly yummy!

  41. Ice cream cake in a cup! Brillian, Cheryl. I am so in love with this idea that the ideas in my head are going to explode. Thanks for the inspiration!

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  43. You had me at black raspberry…and then got me again with the marshmallow cream frosting. Two of my favs. I grew up always getting black raspberry with chocolate sprinkles at Friendly’s — I didn’t know Edy’s made it now too! (And my parents grow a lot of black raspberries at their house and I have mastered a great black raspberry gelato…) YUM!

    Thanks for entering and good luck!


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  48. I saw this on a 4th of July roundup and just had to pin it. I hope you’ll share your best post of the week on my Friday Flash Blog Linky Party going on ALL weekend at The Jenny Evolution.


  49. these were great, i used the lemon supreme instead of french vanilla. there was waaaay too much batter though so i had way more than 30 cupcakes.

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