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
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
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.
