If you are looking for a playful twist on a classic dessert, the Ice Cream Sundae Cupcakes Recipe is the answer to your sweetest cravings. These delightful cupcakes capture the fun and flavors of a traditional ice cream sundae in a perfectly sized, moist cake form topped with luscious frosting, chocolate syrup, whipped cream, vibrant sprinkles, and a bright cherry to crown it all. Whether you’re treating family, impressing guests, or simply indulging yourself, this recipe brings that nostalgic ice cream parlor joy right to your kitchen with an irresistible cupcake charm.
Ingredients You’ll Need
Each ingredient in this Ice Cream Sundae Cupcakes Recipe plays a key role, whether it’s creating the soft, fluffy cake base or the creamy, dreamy frosting that mimics real ice cream. These simple pantry staples come together to build layers of flavor, texture, and that classic sundae visual appeal.
- 1 1/2 cups all-purpose flour: Provides the structure and softness every cupcake needs for that spongy bite.
- 1 1/2 tsp baking powder: Leavens the batter, ensuring lightness and fluffiness in each cupcake.
- 1/4 tsp salt: Balances and enhances the sweet flavors while rounding out the taste.
- 1/2 cup unsalted butter, softened (for batter): Adds rich moisture and tenderness to the cupcakes.
- 1 cup granulated sugar: Sweetens the cake while contributing to its tender crumb.
- 2 large eggs: Bind ingredients together and add richness for a satisfying texture.
- 1 tsp vanilla extract: Infuses the cake with warm, sweet notes that complement the sundae theme.
- 1/2 cup whole milk: Moistens the batter and helps achieve the perfect cake consistency.
- 1/2 cup unsalted butter, softened (for frosting): Creates a creamy, silky frosting base.
- 2 cups powdered sugar: Sweetens and thickens the frosting to a perfect spreadable texture.
- 2 tbsp heavy cream: Lightens the frosting and helps achieve that airy, ice-cream-like fluffiness.
- 1 tsp vanilla extract: Enhances the frosting’s richness with its mellow aroma.
- 1 cup whipped cream: Adds fresh creaminess and an authentic ice cream sundae feel right on top.
- Chocolate syrup: Drizzled generously for that signature sundae decadence.
- Sprinkles: Adds vibrant color and playful texture with every bite.
- Maraschino cherries: The classic finishing touch that makes these cupcakes instantly recognizable and festive.
How to Make Ice Cream Sundae Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Liners
Start by preheating your oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners to make sure your cupcakes bake evenly and come out effortlessly. This base setup sets you up for success and makes cleanup a breeze.
Step 2: Mix the Dry and Wet Ingredients
Whisk the flour, baking powder, and salt together in one bowl to ensure your leavening agents are evenly distributed. In a separate large bowl, cream the softened butter and granulated sugar until it becomes light and fluffy—a crucial step for soft, airy cupcakes. Next, one by one, add in the eggs, beating well after each addition, then mix in the vanilla. Gradually incorporate the flour mixture alternating with the milk, being careful not to overmix to keep a tender crumb.
Step 3: Bake the Cupcakes
Divide the batter evenly into the muffin liners to ensure every cupcake bakes uniformly. Place them in the oven for 18 to 20 minutes or until a toothpick inserted comes out clean. Once baked, let them cool completely, which is essential to avoid frosting melting and sinking.
Step 4: Make the Frosting
Beat the softened butter until creamy. Slowly add powdered sugar while beating to combine fully. Then stir in vanilla extract and heavy cream before continuing to beat until the frosting reaches a light and fluffy texture that resembles the soft sweetness of ice cream.
Step 5: Decorate and Assemble
Frost each cooled cupcake generously with your creamy frosting. Drizzle chocolate syrup on top to replicate that classic sundae drizzle. Follow with a dollop of whipped cream for freshness and softness. Finally, crown each cupcake with sprinkles and a maraschino cherry, creating a delightful mini ice cream sundae right on your plate.
How to Serve Ice Cream Sundae Cupcakes Recipe
Garnishes
The fun doesn’t stop with the standard toppings. Feel free to jazz up your sundae cupcakes with chopped nuts for crunch, extra chocolate chips for richness, or a sprinkle of sea salt to highlight the sweet flavors. Each garnish brings a little extra personality and flair to your presentation.
Side Dishes
These cupcakes shine on their own but pair beautifully with a scoop of vanilla ice cream or a fresh fruit salad for a balanced dessert spread. You can also serve them alongside a hot cup of coffee or milk to enhance the overall sweetness and create a comforting combination.
Creative Ways to Present
For parties, serve these cupcakes in individual clear cups topped with extra whipped cream to mimic real sundae glasses. Or display them on a tiered stand with small ice cream cones and mini spoons for a playful sundae bar. Presentation is part of the joy, and it’s easy to impress with just a little creativity.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cupcakes, store them in an airtight container at room temperature for up to two days to keep them soft and moist. Avoid refrigeration at this stage, as it can dry out the cupcakes and affect the texture of the frosting.
Freezing
You can freeze unfrosted cupcakes for up to three months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw them completely before frosting to maintain the best taste and texture for your Ice Cream Sundae Cupcakes Recipe.
Reheating
These cupcakes don’t require reheating since they are best enjoyed fresh or at room temperature. However, if you prefer a slightly warm treat, gently microwave for 10-15 seconds without frosting or eat alongside a warm beverage to bring out the flavors.
FAQs
Can I substitute ingredients in the Ice Cream Sundae Cupcakes Recipe?
Absolutely! You can swap whole milk for almond or oat milk for a dairy-free option and use vegan butter and egg replacers to make it vegan-friendly. Just keep in mind that these substitutions may alter the texture slightly, but the cupcakes will still be delicious.
How long do these cupcakes stay fresh?
Stored in an airtight container at room temperature, your cupcakes stay fresh and moist for about two days. After that, their texture might start changing, so it’s best to enjoy them quickly or freeze extras.
Is there a way to make the frosting lighter?
Yes! Incorporating whipped cream into the buttercream or using just whipped cream with a dash of powdered sugar can create a lighter, softer frosting that tastes even more like real ice cream.
Can I make mini Ice Cream Sundae Cupcakes Recipe versions?
Definitely! Use mini muffin tins to create bite-sized versions perfect for parties or snacks. Just reduce the baking time to about 12-15 minutes and keep a close eye to avoid overbaking.
What’s the best way to drizzle the chocolate syrup?
Use a spoon or a squeeze bottle to drizzle in a back-and-forth motion over the frosted cupcakes. Doing this just before serving keeps the syrup fresh and prevents it from soaking into the frosting too much.
Final Thoughts
Making the Ice Cream Sundae Cupcakes Recipe is like capturing summertime magic and the joy of ice cream parlor treats in a handheld dessert. It’s simple to prepare, shows off beautifully, and tastes incredible every single time. Whether you’re celebrating a special occasion or just want to brighten an ordinary day, these cupcakes will quickly become a treasured favorite. Trust me, once you try them, you’ll be eager to share this sweet surprise with everyone you know!
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
Delightful Ice Cream Sundae Cupcakes that combine the classic flavors of vanilla cake with creamy frosting, chocolate syrup, whipped cream, sprinkles, and a maraschino cherry topping, perfect for parties or a sweet treat.
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
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, to drizzle
- Sprinkles, for garnish
- Maraschino cherries, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners to ensure easy removal and clean-up.
- 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 together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually incorporate the flour mixture into the wet ingredients, alternating with milk, and mix until just combined without overmixing.
- Fill and Bake: Evenly divide the cupcake batter among the lined muffin cups. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cupcakes cool completely on a wire rack.
- Prepare Frosting: Beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, beating constantly. Mix in vanilla extract and heavy cream, continue beating until the frosting is light and fluffy and easy to spread.
- Assemble Sundae Cupcakes: Frost each cooled cupcake with the prepared buttercream frosting. Drizzle chocolate syrup over the frosting, then add a dollop of whipped cream on top. Garnish with colorful sprinkles and finish each cupcake with a maraschino cherry for that classic sundae look.
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent melting.
- You can substitute whole milk with almond milk for a dairy-free option, but it may affect texture.
- Use chilled whipped cream for better texture and stability on top.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
