Funfetti Icebox Cupcakes

Funfetti icebox cupcakes are the perfect summer treat! The cupcakes are made with layers of vanilla Oreo cookies and funfetti cake batter whipped cream and topped with whipped cream and rainbow sprinkles. This easy, no bake recipe is super fun to make and even more fun to eat!

Ingredients for Funfetti Icebox Cupakes

• White cake mix – White cake mix gives the icebox cupcakes a classic funfetti cake batter taste. Since we are using raw cake mix, you will have to heat-treat the cake mix before using it.
• Heavy cream – Cold heavy cream or heavy whipping cream.
• Powdered sugar – Confectioners’ sugar/icing sugar.
• Vanilla extract – Use pure vanilla extract for great vanilla flavor.
• Golden Oreo cookies – Go with vanilla Oreo cookies for this recipe. Regular Oreo cookies will work too if you want a chocolate twist.
• Milk – Use whatever milk you prefer!
• Rainbow sprinkles – For this recipe, I recommend using rainbow jimmies sprinkles for the cake batter whipped cream and decoration. I don’t recommend using nonpareils for this recipe.

How to Make Funfetti Icebox Cupcakes

1. Heat-treat the cake mix: Heat the cake mix in a microwave-safe bowl in 30-second intervals until it reaches 160℉ (71℃). Run the cake mix through a fine mesh strainer and set aside to cool.
2. Make the cake batter whipped cream: Whip the heat-treated cake mix, heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the rainbow sprinkles.
3. Prep: Line a cupcake pan with 24 cupcake liners, two in each cup. Fill a piping bag with the tip cut off with the cake batter whipped cream.
4. Assemble the cupcakes: Pipe a small dollop of the whipped cream in the bottom of each cupcake liner. Dip 12 of the Golden Oreos in milk and add one to each cup, pressing down gently. Pipe a layer of whipped cream on top of the cookies. Dip 12 more Golden Oreos in milk and add one to the top of the cream layer. Pipe another layer of whipped cream on top of the cookies. Spread evenly with an offset spatula.
5. Chill: Chill the cupcakes for at least 12 hours.
6. Decorate the cupcakes: Whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream and pipe a swirl of whipped cream on top of each cupcake. Decorate the cupcakes with additional rainbow sprinkles and Golden Oreos.

Other Funfetti Recipes You Will Love

• Confetti cupcakes with vanilla buttercream frosting
• Easy confetti cake
• Birthday cake dessert cups
• No bake vanilla cheesecake

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Funfetti Icebox Cupcakes

Prep Time 30 minutes mins

Chill Time 12 hours hrs

Yield: 12 cupcakes

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Funfetti icebox cupcakes are the perfect summer treat! The cupcakes are made with layers of vanilla Oreo cookies and funfetti cake batter whipped cream and topped with whipped cream and rainbow sprinkles. This easy, no bake recipe is super fun to make and even more fun to eat!

Equipment

• Stand mixer or electric hand mixer

Ingredients 

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Funfetti Icebox Cupcakes

• ▢ ½ cup (74 g) white cake mix
• ▢ 2 cups (473 ml) heavy cream
• ▢ ½ cup (60 g) powdered sugar
• ▢ 2 tsp (2 tsp) vanilla extract
• ▢ ¼ cup (40 g) rainbow sprinkles
• ▢ 24 (24) Golden Oreo cookies
• ▢ ¼ cup (60 ml) milk

Vanilla Whipped Cream

• ▢ 1 ½ cups (355 ml) heavy cream
• ▢ ⅓ cup (40 g) powdered sugar
• ▢ 1 tsp (1 tsp) vanilla extract

Additional Ingredients

• ▢ 6 (6) Golden Oreo cookies halved
• ▢ 2 tbsp (20 g) rainbow sprinkles

Instructions

• First, heat-treat the white cake mix. Pour the cake mix into a microwave-safe bowl. Heat in the microwave in 30 second intervals, stirring in between, until the cake mix reaches 160℉ (71℃), approximately 1 to 1 ½ minutes total. Run the cake mix through a fine mesh strainer and set aside to cool.
• Next, make the cake batter whipped cream. In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the heat-treated cake mix, heavy cream, powdered sugar, and vanilla extract until medium peaks form. Fold in the rainbow sprinkles. Fill a large piping bag with the tip cut off with the whipped cream.
• Line a cupcake pan with 24 cupcakes liners, two in each cup. Pipe a small amount of the cake batter whipped cream in the bottom of each liner.
• Dip 12 of the Golden Oreos in milk and place one in each cup on top of the cake batter whipped cream, pressing down gently.
• Pipe a layer of the cake batter whipped cream on top of the Golden Oreos until they are fully covered.
• Dip another 12 of the Golden Oreos in milk and place one in each cup on top of the cake batter whipped cream, pressing down gently.
• Pipe a final thick layer of the cake mix whipped cream on top of the Golden Oreos, extending slightly over the top of the cupcake liners. Spread the whipped cream evenly with an offset spatula.
• Chill the funfetti icebox cupcakes for at least 12 hours.
• Next, make the vanilla whipped cream. In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Fill a large piping bag fitted with a Wilton 1M piping tip with the whipped cream.
• Pipe a generous swirl of whipped cream on top of each cupcake. Decorate with rainbow sprinkles and additional Golden Oreo cookies, if desired. I recommend adding the decorative Oreos and sprinkles until immediately before serving for best results.

Notes

• Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

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