If you’re looking for a dessert that’s as fun as it is delicious, these Ice Cream Sundae Cupcakes are just what you need! Combining the charm of cupcakes with the nostalgia of a classic ice cream sundae, this recipe is sure to be a hit at birthday parties, summer barbecues, or any festive occasion. With a soft, fluffy cupcake base, creamy frosting, and playful toppings like chocolate syrup, whipped cream, sprinkles, and cherries, these cupcakes look like miniature sundaes—but without the melty mess!
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
For Topping:
1 cup whipped cream
Chocolate syrup
Sprinkles
Maraschino cherries
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
Make the Cupcakes:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Gradually add the flour mixture, alternating with the milk, and mix until just combined.
Bake the Cupcakes:
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool completely on a wire rack before decorating.
Prepare the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and heavy cream. Beat the mixture until the frosting is light, fluffy, and perfect for spreading.
Assemble the Sundae Cupcakes:
Once your cupcakes are cool, frost each one generously with the prepared frosting. Drizzle some chocolate syrup over the frosting. Add a dollop of whipped cream, sprinkle with colorful sprinkles, and top each cupcake with a maraschino cherry for the finishing touch.
Serving Tips:
Best Enjoyed Fresh: These cupcakes are at their peak when served the same day they’re made. The frosting, whipped cream, and toppings look most festive and hold up well when freshly assembled.
Party Ready: If you’re serving them for a party, add the whipped cream, chocolate syrup, sprinkles, and cherries just before serving to keep everything fresh and in place.
Pairing Suggestions: Serve these cupcakes with cold drinks like milkshakes, lemonade, or even iced coffee for adults. They also pair well with summer BBQ dishes if you’re celebrating outdoors.
Storage Tips:
At Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and heat to prevent the frosting from melting.
Refrigeration: If you’ve already topped the cupcakes with whipped cream, chocolate syrup, and cherries, refrigerate them in an airtight container. They will last for up to 3 days. Let them come to room temperature before serving for the best texture and flavor.
Freezing: The unfrosted cupcakes can be frozen for up to 2 months. To freeze, place the cooled cupcakes in a single layer in an airtight container or freezer-safe bag. Thaw them at room temperature before frosting and decorating.
Related Recipes:
FAQs:
Can I use a box cake mix instead of making cupcakes from scratch?
Yes, you can! If you’re short on time, a box cake mix will work well as a substitute. Follow the instructions on the box for preparing the cupcakes, and then use the homemade frosting and toppings to create the sundae look.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes ahead of time and store them in an airtight container for up to 2 days at room temperature or freeze them for up to 2 months. Frost and decorate them just before serving for the freshest appearance.
What other toppings can I use instead of sprinkles and cherries?
Feel free to get creative! You can use crushed nuts, mini chocolate chips, caramel drizzle, or even colorful candies. For a tropical twist, try adding pineapple chunks or shredded coconut.
Can I make these cupcakes dairy-free?
Yes, you can substitute dairy ingredients like butter, milk, and whipped cream with non-dairy alternatives such as vegan butter, almond or oat milk, and coconut whipped cream. Just make sure the other ingredients are also dairy-free.
Conclusion:
These Ice Cream Sundae Cupcakes are the perfect blend of fun and flavor, ideal for any celebration or special event. They’ll bring a smile to everyone’s face, both young and old!
📖 Recipe:
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Ice Cream Sundae Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
These festive Ice Cream Sundae Cupcakes are the perfect combination of cupcakes and ice cream! Featuring a fluffy vanilla cupcake base, creamy frosting, and classic sundae toppings like whipped cream, chocolate syrup, sprinkles, and cherries, they make a fun and delicious treat for any celebration. Ideal for birthday parties and summer gatherings, these cupcakes are sure to impress!
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
For Topping:
1 cup whipped cream
Chocolate syrup
Sprinkles
Maraschino cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
- Make the Cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. Gradually add the flour mixture, alternating with the milk, until just combined.
- Bake: Divide the batter evenly into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Prepare the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, followed by vanilla extract and heavy cream. Beat until light and fluffy.
- Assemble: Frost each cupcake, drizzle with chocolate syrup, add a dollop of whipped cream, and top with sprinkles and a maraschino cherry.
Notes
These cupcakes can be made ahead and stored in an airtight container. Assemble with whipped cream and toppings right before serving for best results.
For a chocolate variation, you can add cocoa powder to the frosting or substitute with chocolate cupcakes.
You can customize toppings with crushed nuts, mini chocolate chips, or even fruit slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: Approx. 350 kcal per cupcake
