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Ice Cream Red Velvet Cupcake Recipe

If you’re a fan of ice cream but want something a little bit more unique for your baseball-themed party, try these Red Velvet “Ice Cream” Cupcakes, which are frosted with vanilla buttercream that looks like a scoop of ice cream. 

Drizzle the “Ice Cream” frosting with some hot fudge, and you’re in for a tasty cupcake reminiscent of your favorite summer-time treat.

Because of their red and white color, these cupcakes are perfect for a baseball-themed party—just top them with cute plastic baseballs, which can be bought at most cake supply stores (you can even check Walmart!).

  • Red Velvet Cupcakes:
  • 1 cup Sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 tablespoon cocoa powder
  • 1 tablespoon red food coloring
  • 1 1/4 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 tablespoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 tablespoon vinegar
  • Vanilla Buttercream:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • Pinch salt
  • Chocolate sauce, for drizzling

To make the cupcakes, preheat the oven to 350 degrees. Line 2 cupcake baking pans with baking liners. Set aside.

Place the sugar, butter, and sour cream in the bowl of a stand mixer and mix until creamy. Add the eggs, one at a time, mixing thoroughly between each addition.

In a small bowl, mix together the cocoa powder and food coloring. Add this mixture to the batter and mix until the food coloring has colored the batter.

Sift together the cake flour and salt. With the mixer on low speed, add the flour mixture to the batter in three additions, alternatively with the milk (starting and ending with the flour). Mix in the vanilla. Add the baking soda to the batter, but do not mix. Pour the apple cider vinegar on top of the baking soda; this will create a bubbly reaction. Mix the batter until all the ingredients are fully incorporated and it is smooth.

Divide the filling among the prepared baking cups, filling about 2/3 of the way up. Bake the cupcakes until a toothpick inserted into the center of a few cupcakes comes out clean, about 25 minutes. Let the cupcakes cool in the pan for 10 minutes. Carefully remove the cupcakes and place on a cooling rack to cool completely.

While the cupcakes are cooling, make the buttercream.

To make the buttercream, cream the butter in the bowl of a stand mixer. Add the confectioners sugar in 2 additions, slowly mixing in-between each addition. Mix in the vanilla and salt, and whisk until the frosting is smooth and creamy. Place the buttercream in the refrigerator to slightly harden.

Once the cupcakes are completely cool, remove the frosting from refrigerator and, using an ice cream scoop, scoop the frosting onto each cupcake. Drizzle each cupcake with chocolate sauce. Serve and enjoy!

Note: These cupcakes last about 1 week in a sealed container at room temperature.


12 Cupcakes

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