Step 1: Prepare the Cake Base

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare yellow cake batter according to package instructions. Stir in sprinkles if desired.
3. Spoon about 1 tablespoon of batter into each liner—just enough to cover the bottom. Bake for 15 minutes or until the tops spring back when lightly pressed. Cool completely in the muffin tin.

Step 2: Add the Ice Cream Layer

1. Leave cooled cupcakes in the muffin tin and scoop softened ice cream onto each cake base until it reaches the top of the liner. Smooth out with a spoon or spatula for even layers.
2. Freeze cupcakes for at least 2 hours or until the ice cream is firm.

Step 3: Make Whipped Cream Frosting

1. Combine water and gelatin in a microwave-safe bowl; microwave for about 20 seconds until dissolved. Let cool to lukewarm temperature (not cold).
2. Using an electric mixer, whip heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Gradually add gelatin mixture while beating until stiff peaks form.

Step 4: Assemble and Decorate

1. Pipe or dollop whipped cream frosting onto frozen cupcakes using a pastry bag or spoon. Add sprinkles for decoration if desired. Serve immediately or freeze again briefly to set frosting before serving.