DirectionsPreheat oven to 350 degrees and line cupcake tins with paper liners; set aside.
In a large bowl at low speed, blend all wet ingredients using a hand mixer, then slowly add the dry cake mix and beat until just combined, scrape bowl. Turn mixer to high and beat for one minute more.
Put 1 tablespoon of the batter onto the bottom of each cupcake liner. Gently spread it to evenly cover just the bottom of each cupcake liner. Bake for 10 minutes until the cake is firm to the touch. Leave the cupcakes in the pan to cool. Take the ice cream out of the fridge to soften.
When the cupcakes are completely cooled, fill each cupcake liner to the top with the softened ice cream, cover with plastic wrap and freeze immediately for at least one hour or overnight.
For the whipped cream frosting:
With an electric mixer whip the heavy cream, sugar and vanilla on high until the cream can make stiff peaks. When ready to serve the cupcakes, remove from freezer and top each cupcake with the whipped cream. Finish with sprinkles and enjoy!