Directions

1. Preheat the oven to 350 F. Line three separate cupcake tins with cupcake liners (32 liners total) and set aside.
2. Prepare the yellow cake mix according to package directions (typically mixing the dry cake mix, three eggs, and vegetable oil together in a mixing bowl until smooth.)
3. Pour one tablespoon of prepared cake mix into each cupcake liner, filling it just shy of halfway full.
4. Bake the “half” cupcakes at 350 F for 6-7 minutes, until lightly browned and a toothpick inserted into the middle of a cupcake comes out clean.
5. Let the cupcakes rest in the tins for five minutes, then transfer to a wire baking rack to finish cooling completely. At this time, let the Belfonte Strawberry Cheesecake Ice Cream rest at room temperature for about ten minutes to slightly soften.
6. Once the cupcakes are completely cool, scoop softened Belfonte Strawberry Cheesecake Ice Cream into each cupcake liner, filling each one to the top. (This may take some pressing and shaping of the ice cream to make it fit and fill the liner). Smooth the top of the ice cream into a flat surface, then freeze the ice cream cupcakes for one hour, until the ice cream is hardened.
7. To serve, top each ice cream cupcake with whipped cream and a sprinkle of crushed graham crackers. Serve immediately, and enjoy!

Notes:

• We love yellow cake mix as our cupcake base, but strawberry cake mix is a fun, colorful twist!
• Add sprinkles on top of these cupcakes for a colorful touch.

Prep Time: 8 minutes
Cook Time: 7 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 32 cupcakes