If you have a sweet tooth craving a playful twist on a classic dessert, you are going to adore this Ice Cream Sundae Cupcakes Recipe. Imagine the joyful nostalgia of an ice cream sundae captured in a single cupcake, complete with fluffy frosting, chocolate drizzle, whipped cream, sprinkles, and a cherry on top. It’s like a fun party for your taste buds that can be enjoyed any time of year. These cupcakes combine the rich, buttery crumb of a tender cake with the creamy, dreamy toppings that make sundaes so irresistible. Let me walk you through every delicious step to bring this festive treat to your table!
Ingredients You’ll Need
These ingredients are simple pantry staples, each playing a crucial role to ensure your Ice Cream Sundae Cupcakes Recipe turns out moist, flavorful, and visually inviting. From the tender crumb of all-purpose flour to the sweet, creamy frosting, every element is essential to recreate that sundae magic in cupcake form.
- 1 1/2 cups all-purpose flour: The sturdy foundation for the cupcakes’ soft texture.
- 1 1/2 tsp baking powder: Helps the cupcakes rise beautifully and stay light.
- 1/4 tsp salt: Enhances all the sweet flavors and balances the richness.
- 1/2 cup unsalted butter, softened: Adds moisture and a buttery richness to the cake.
- 1 cup granulated sugar: Sweetens the batter perfectly without overpowering.
- 2 large eggs: Bind everything together while making the cupcakes fluffy.
- 1 tsp vanilla extract: Brings warmth and depth to the flavor.
- 1/2 cup whole milk: Keeps the batter smooth and tender.
- 1/2 cup unsalted butter, softened (for frosting): Provides a creamy base for the frosting’s decadence.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 tbsp heavy cream: Adds richness and a silky texture to the frosting.
- 1 tsp vanilla extract (for frosting): Enhances the frosting’s flavor with a classic touch.
- 1 cup whipped cream: Gives the cupcakes that light, airy sundae feel on top.
- Chocolate syrup: The signature sundae drizzle that adds indulgence.
- Sprinkles: Fun and colorful, they bring a joyful crunch and visual appeal.
- Maraschino cherries: The perfect finishing touch to crown your cupcake creation.
How to Make Ice Cream Sundae Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to a toasty 350°F (175°C). Line a 12-count muffin tin with cupcake liners to ensure your cupcakes bake evenly and release easily when done. This simple prep helps everything go smoothly once you’re ready to bake.
Step 2: Mix Your Dry and Wet Ingredients
In one bowl, whisk together the flour, baking powder, and salt. This dry mix will give your cupcakes the structure they need. In a larger bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—this step is crucial because it incorporates air, making your cupcakes tender. Next, beat in the eggs one at a time, then stir in vanilla extract. Gradually add the flour mixture into the wet ingredients, alternating with the milk, just until combined. Overmixing here can make your cupcakes dense, so keep it gentle and loving.
Step 3: Bake the Cupcakes to Perfection
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. This allows enough room for the cupcakes to rise without spilling over. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack to ensure the frosting won’t melt during the decorating stage.
Step 4: Make the Creamy Frosting
Beat the softened butter until it’s creamy and smooth, then gradually add powdered sugar to sweeten and thicken the mixture. Stir in vanilla extract and heavy cream, continuing to beat until your frosting is light, fluffy, and perfect for piping. This buttery frosting will be the luscious base that mimics the smooth creaminess you expect from a real sundae.
Step 5: Decorate Like a Sundae Sensation
Frost each cooled cupcake generously, then drizzle chocolate syrup all over the top to replicate that classic sundae look. Add a dollop of freshly whipped cream, sprinkle on colorful sprinkles for that nostalgic delight, and finish with a maraschino cherry perched on top for the quintessential sundae experience. This final step transforms simple cupcakes into an unforgettable treat.
How to Serve Ice Cream Sundae Cupcakes Recipe
Garnishes
The bright red maraschino cherry and vibrant sprinkles not only add color but also bring textural contrast and classic sundae vibes to the cupcake. Chocolate syrup drizzle adds visual appeal and an irresistible richness, making every bite feel indulgent.
Side Dishes
Pair these cupcakes with a chilled glass of milk or a creamy vanilla milkshake for a nostalgic dessert duo. Light fruit salads or simple vanilla ice cream also complement the cupcakes, keeping the experience light and fun while providing some variety on the palate.
Creative Ways to Present
Consider serving these cupcakes in clear glass dessert cups for a modern sundae effect or wrap them individually in decorative cupcake boxes for gifting. You can also create a sundae cupcake platter by arranging several with different syrup drizzles and sprinkle designs to wow guests with variety.
Make Ahead and Storage
Storing Leftovers
You can store leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration helps maintain the frosting’s shape but bring cupcakes back to room temperature before serving for best flavor.
Freezing
To freeze, place unfrosted cupcakes in a single layer on a baking sheet to flash freeze, then transfer to a sealed container or freezer bag for up to three months. Thaw completely and frost fresh before serving to maintain that ideal sundae texture and taste.
Reheating
Since these cupcakes are best enjoyed at room temperature, avoid microwaving once frosted. If unfrosted, a few seconds in the microwave can warm them gently, but frosting and whipped cream toppings are always best served cool and fresh.
FAQs
Can I use a different type of frosting for the Ice Cream Sundae Cupcakes Recipe?
Absolutely! While the classic buttercream frosting is perfect for this recipe, you can experiment with cream cheese frosting or even stabilized whipped cream to suit your taste preferences.
Is it possible to make these cupcakes dairy-free?
Yes! Swap the butter for a plant-based alternative, use nondairy milk like almond or oat milk, and choose a dairy-free frosting option to make these cupcakes friendly for dairy-sensitive guests.
How long does it take to bake these cupcakes?
The cupcakes bake in about 18 to 20 minutes, but cooling completely before frosting is equally important and may take an additional 30 minutes to ensure optimal decoration and taste.
Can I prepare the frosting in advance?
Definitely! The frosting can be made a day ahead and stored covered in the fridge. Just bring it back to room temperature and re-whip briefly before applying it to your cooled cupcakes.
What’s the best way to prevent sprinkles from sliding off the frosting?
Apply sprinkles immediately after frosting the cupcakes, while the frosting is still soft and slightly tacky. This helps the sprinkles stick firmly and stay put during serving and transportation.
Final Thoughts
This Ice Cream Sundae Cupcakes Recipe is more than just a dessert; it’s a celebration in every bite. Whether you’re surprising loved ones or treating yourself, it perfectly blends the fun of sundaes with the comfort of cupcakes. Give this recipe a whirl—your taste buds will thank you with every cheerful, creamy spoonful of delight.
Print
Ice Cream Sundae Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ice Cream Sundae Cupcakes combine the joy of classic vanilla cupcakes with the fun and flavor of an ice cream sundae. Topped with rich buttercream frosting, chocolate syrup, whipped cream, colorful sprinkles, and maraschino cherries, these cupcakes make a delightful and festive treat perfect for parties or any special occasion.
Ingredients
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
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Toppings
- 1 cup whipped cream
- Chocolate syrup
- Sprinkles
- Maraschino cherries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners. This ensures even baking and easy removal of the cupcakes.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy using a mixer. Add eggs one at a time, followed by vanilla extract. Gradually add the flour mixture, alternating with the milk, mixing just until combined to avoid overmixing.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat the mixture on medium speed until it becomes light and fluffy, perfect for spreading or piping.
- Assemble the Sundae Cupcakes: Frost each cooled cupcake generously with the buttercream. Drizzle chocolate syrup over the frosting, add a dollop of whipped cream on top, and finish with colorful sprinkles and a maraschino cherry to mimic a classic ice cream sundae.
Notes
- Make sure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- For a more intense chocolate flavor, add mini chocolate chips to the cupcake batter.
- Use room temperature ingredients for better mixing and texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- You can substitute heavy cream with milk in the buttercream for a lighter frosting.
