Easy Topped Cupcakes

Prepare and freeze desired ice cream "frosting." Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside.

Prepare and bake cake mix according to package directions for cupcakes using prepared muffin cups. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Remove paper bake cups, if using, from 12 of the cupcakes. Save remaining cupcakes for another use. Place the 12* cupcakes on serving plates or in shallow bowls. Top each cupcake as directed in the "frosting" recipes below. Serve immediately. Makes 12 topped cupcakes.

Butter Pecan Ice Cream "Frosting": Line a large baking sheet with waxed paper; set aside. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of butter pecan ice cream onto prepared baking sheet. Cover and freeze 4 hours or up to 3 days. To serve, place a scoop of ice cream on each cupcake. Top evenly with 3/4 cup caramel ice cream topping and 3/4 cup chopped toasted pecans.

Note: Assemble only as many desserts as you are serving. Store unfrosted cupcakes in an airtight container for up to 3 days or freeze for up to 3 months. Thaw cupcakes before assembling.

Banana Split "Frosting": Prepare Butter Pecan Ice Cream "Frosting" as above, except substitute strawberry or banana split ice cream for the butter pecan ice cream. Top ice cream with 3/4 cup chocolate fudge ice cream topping, 1 cup chopped banana, and 3/4 cup chopped dry-roasted peanuts instead of the caramel topping and pecans.