I know, it's kind of a weird name for a cupcake but I don't know why I felt so sexy eating them. I blame it on the raspberries, or maybe it's the rose water icing. Whatever it is, singles or couples, this dessert will hit the spot!  

Plus since they're miniature, you can eat like 6 of them...isn't that how it works?  



(12 miniature raspberry ice cream cupcakes or 6 standard sized cupcakes)

  • 24 1 1/2 inch diameter foil lined cupcake liners
  • 24 vanilla wafers (round)
  • 1/8 c rosewater
  • 2 pints vanilla bean ice cream
  • 1 pint fresh raspberries (set aside 12 for garnish)
  • 1 can of whipped cream or cool whip

Line each mini cupcake liner with a vanilla wafer and add a few drops of rose water or until the wafer is thoroughly soaked. Gently press the wafer down, making sure the bottom is evenly covered.

Place a couple of fresh raspberries in each liner then using a 1-TB scooper or a small spoon, fill each liner with a scoop of vanilla ice cream -- about ¾ full. Smooth out the surface using the back of a spoon and place in the freezer for at least an hour. 

When ready to serve, allow cupcakes to sit out for a couple minutes. Top with whipped cream and a fresh raspberry and enjoy! 

**I recommend using double lined cupcake cups as they can get a little messy when eating :) Here are the ones that I used.

**It's easier to let your ice cream slightly soften before placing into cupcake liners. That way it's easier to add the raspberries and flatten out the surface.


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