Description
These fun and festive Ice Cream Sundae Cupcakes combine the best of both worlds—cupcakes and ice cream! With a fluffy vanilla cupcake base, topped with creamy frosting, whipped cream, chocolate syrup, sprinkles, and a cherry, they look just like mini ice cream sundaes. Perfect for birthdays or summer parties.
Ingredients
- 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
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 1 cup whipped cream
- Chocolate syrup, for drizzling
- Sprinkles, for topping
- Maraschino cherries, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely before frosting.
- To make the frosting, beat butter until creamy. Gradually add powdered sugar and vanilla, then heavy cream, beating until light and fluffy.
- Frost each cupcake, drizzle with chocolate syrup, top with whipped cream, sprinkles, and a maraschino cherry.
Notes
- Ensure cupcakes are completely cooled before adding frosting and toppings.
- You can use chocolate or strawberry frosting for variation.
- Store cupcakes in the refrigerator if using whipped cream toppings.
- Best served chilled on a warm day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 65 mg
