Make these ice cream cake cupcakes in a variety of flavors, and they can be made allergy friendly too.
Preheat the oven to 350F.
Put cupcake liners into your muffin pans and set aside.
Blend your cake mix ingredients together and spoon it into each cupcake liner. Put just a small amount in so that the cupcakes rise to halfway up the liner allowing room to top them with ice cream.
Bake your cupcakes for approximately 10-minutes. Use a toothpick to see if they are done or if they need to go back in the oven for a couple of minutes.
Set the cupcakes aside to cool.
Once cooled, spoon softened ice cream over each cupcake. Cover the muffin tins and put them into the freezer for a minimum of 2 hours, but preferably overnight.
Once you are ready to serve them, top each with whipped cream and your favorite ice cream toppings. Serve immediately.