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Easy Topped Cupcakes

Butter pecan ice cream becomes the frosting on simply made cake mix cupcakes. It's an easy summer dessert that is dressed up with your favorite sundae toppings.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Freeze: 4 hrs

Easy Topped Cupcakes

Ingredients

Directions

  1. Prepare and freeze desired ice cream "frosting." Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside.
  2. Prepare and bake cake mix according to package directions for cupcakes using prepared muffin cups. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
  3. Remove paper bake cups, if using, from 12 of the cupcakes. Save remaining cupcakes for another use. Place the 12* cupcakes on serving plates or in shallow bowls. Top each cupcake as directed in the "frosting" recipes below. Serve immediately. Makes 12 topped cupcakes.

From the Test Kitchen

*

Assemble only as many desserts as you are serving. Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 3 months. Thaw cupcakes before assembling.

Butter-Pecan Ice Cream "Frosting"

Ingredients

Directions

  1. Line a large baking sheet with waxed paper. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of ice cream onto the prepared baking sheet. Cover and freeze for 4 to 24 hours. To serve, place a scoop of ice cream on each cupcake. Top with caramel topping and pecans.

From the Test Kitchen

Banana Split Frosting

Prepare Butter-Pecan Ice Cream "Frosting" as directed, except substitute strawberry or banana split ice cream for the butter-pecan ice cream. Serve as directed, except top with 3/4 cup chocolate fudge ice cream topping instead of the caramel topping and sprinkle with 1 cup chopped bananas and 3/4 cup chopped dry-roasted peanuts instead of the pecans.

Nutrition Facts (Easy Topped Cupcakes)

    Per serving:
  • 437 kcal cal.,
  • 21 g fat
  • (5 g sat. fat,
  • 65 mg chol.,
  • 393 mg sodium,
  • 58 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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