Baking can be a pain sometimes. The measurements have to be exact, technique should be on point and timing is everything. But sometimes all you wanna do is throw some stuff together and expect it to be magical — no tireless measuring, no worries about over or under baking, just a straightforward recipe with no tricks and gimmicks. Enter: Ice Cream Cupcakes.
My discovery of Rose Water happened while visiting a Lebanese bakery right down the street from our home called Fadia’s (who also have the best Baklava in town HANDS DOWN) — and have been adding it to everything ever since. A few droplets in tea, a couple sprinkles on a fruit salad, and now used as the perfect compliment for this dreamy cupcake.
I made them miniature because they make me feel dainty and because it’s easier to reason with yourself about eating 4 miniature cupcakes instead of 4 regular cupcakes. But by all means, feel free to make them standard size — simply just double the ice cream and number of vanilla wafers to 2 per cupcake and add a capful of rosewater to each cupcake until the wafers are almost thoroughly soaked.
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Ice Cream Cupcakes
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
Description
Ice Cream Cupcakes with fresh Raspberries, vanilla bean ice cream, a rose water crust and whipped cream cheese frosting.
Ingredients
- 24 1 1/2 -inch diameter foil lined cupcake liners
- 24 vanilla wafers (round)
- 1 bottle rose water (10 oz) (300 ml)
- 2 pints vanilla bean ice cream
- 1 pint fresh raspberries (set aside 12 for garnish)
- 1 8 oz (225 g) package cream cheese
- 1 cup (240 ml) white sugar
- 1/8 tsp kosher salt
- 1 tsp vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream
Instructions
- Line each mini cupcake liner with a vanilla wafer and add half a capful of rose water or until the wafer is thoroughly soaked.
- Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream — about 3/4 full.
- Smooth out the surface using the back of a spoon and place in the freezer for at least an hour.
- Meanwhile, make the frosting.
- When ready to serve, simply frost using either a ziplock bag or icing bag and garnish with cookie crumbs and fresh raspberries.
For the frosting: In a small bowl beat the whipping cream until stiff peaks form. You can use an electric beater or by hand using a whisk.
- In a large bowl combine cream cheese, sugar, salt and vanilla.
- Beat until smooth and gradually mix with the whipped cream by gently folding a little at a time until mixed thoroughly.
- Place into either a ziplock bag or a regular pastry bag — you can be creative with your designs by using different tips.
Notes
- I recommend using double lined cupcake cups as they can get a little messy when eating
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
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Frequently Asked Questions
What does the rose water do in this recipe, and can I skip it?
Rose water soaks into the vanilla wafer base — each mini liner gets half a capful — adding a floral, fragrant note that the author describes as “the perfect complement” to the raspberry and vanilla ice cream. The author discovered it at a Lebanese bakery and has been using it in everything since, so it’s an intentional flavor element rather than optional garnish. You could omit it for a more classic flavor, but it’s central to what makes these cupcakes distinctive.
How do I scale these up to standard-size cupcakes?
The recipe makes miniature cupcakes, but for standard size, simply double the ice cream scoop per cup and use 2 vanilla wafers instead of 1, and add a full capful of rose water per cupcake (rather than half).
How far ahead can these be made?
After filling with ice cream, the cupcakes need to freeze for at least 1 hour before frosting. The frosting itself (cream cheese beaten with heavy whipping cream) is made while the cupcakes freeze and should be applied just before serving.
Why does the recipe recommend double-lined cupcake cups?
The notes specifically call out using double-lined foil cupcake cups because the ice cream can make them messy when eating — the extra liner helps hold the structure and contain any drips.
