Strawberry Shortcake Ice Cream Bar Cupcakes: Cupcake Tuesday

By July 12, 2011April 15th, 2019Cupcakes, Flavored Cupcakes, Summer Cupcakes

Welcome to Cupcake Tuesday! I’m so glad to have you! I have updated the Cupcake Heaven page, there are over 100 designs and recipes! Check it out!!

We have been having fun with the Ice Cream Truck inspired Cupcakes! Didn’t the Orange Creamsicles in Cupcake Chronicles Newsletter look yummy?

Today I’m sharing Strawberry Shortcake Ice Cream Bar Cupcakes {whew, that’s a mouthful}! When I was coming up with some ideas for the Ice Cream Truck series, I knew I wanted to share these. When I was pregnant with Nick, our 17 year old, I craved these Ice Cream Bars. I would eat at least a couple a day! I have not so fond memories of the night I went into labor after eating one, but I won’t bore you with the details.

Strawberry Shortcake Ice Cream Bar Cupcakes Recipe

Strawberry Shortcake Ice Cream Bar Cupcakes Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

A fun twist on a classic Ice Cream Bar. Recipe from


  • White cupcakes
  • 1 small box instant vanilla pudding
  • 2 cups cold milk {for pudding}
  • Strawberry syrup {like Nesquick}
  • No-Taste Red Coloring
  • Buttercream or Decorator Icing
  • 2 cups Rice Krispies
  • 1 small box of strawberry jello


  1. Bake and cool cupcakes.
  2. While the cupcakes are cooling, mix the pudding and milk and put in fridge for at least 5 minutes.
  3. Stir in Strawberry Syrup, I didn’t measure, but added about 1/4 cup, squeezing in a little at a time.
  4. Stir in a little red coloring until you get the desired color.
  5. Place back in fridge.
  6. Bring 1 cup of water to a boil in the microwave and add the strawberry jello.
  7. Pour the jello over 1 cup of rice krispies, mix very well. Spread out evenly onto a piece of wax paper, and let dry while you prepare the cupcakes.
  8. After the cupcakes are cooled, use an apple corer to remove a plug for the pudding.
  9. Fill with pudding and add the top half of the plug back into the cupcake. Place in fridge.
  10. Chop Rice Krispies in food processor. I chopped the 2 colors seperately. The red Rice Krispies took a little more time to chop.
  11. After both are chopped, stir together well.
  12. Frost cupcakes, and dip cupcake in Rice Krispie mixture. Sprinkle more on top if necessary.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

These are definitely worth the little extra work! Watch for some more fun Ice Cream Truck inspired Cupcakes on Friday for Cupcake Chronicles Newsletter.

You may also enjoy the Ice Cream Truck Cupcake series…

These are from Cupcake Chronicles Newsletter, if you interested in any of them, you will need to subscribe to the newsletter as these recipes are exclusive.

Now it’s your turn…show off your cupcake creations! Be sure to link back so others can enjoy the cupcakes and check out the other cupcakes!

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