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
Scale
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.
