If you’re looking for a fun twist on a classic dessert, this Ice Cream Sundae Cupcakes Recipe is absolutely irresistible. It perfectly captures the nostalgic joy of an ice cream sundae but in a delightful cupcake form that’s easy to share and even easier to enjoy. With soft, buttery cupcakes topped with luscious vanilla frosting, chocolate syrup, whipped cream, sprinkles, and a cherry on top, these treat-sized delights bring smiles to every occasion. Whether you’re serving these at a party, family gathering, or just because, they’re sure to become a fast favorite in your dessert rotation.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Ice Cream Sundae Cupcakes Recipe lies in its simple yet perfectly balanced ingredients, each adding a layer of flavor, texture, or color to create that authentic sundae experience. From the tender crumb of the cupcakes to the creamy frosting and fun toppings, every component plays an essential role.
- 1 1/2 cups all-purpose flour: Provides the soft and sturdy base for the cupcakes.
- 1 1/2 tsp baking powder: Helps the cupcakes rise wonderfully light and fluffy.
- 1/4 tsp salt: Enhances the overall flavors and balances the sweetness.
- 1/2 cup unsalted butter, softened (plus extra for frosting): Adds richness and moistness to both cupcakes and frosting.
- 1 cup granulated sugar: Sweetens the cupcakes to perfection without overpowering.
- 2 large eggs: Bind the ingredients and add structure and tenderness.
- 1 tsp vanilla extract (plus extra for frosting): Brings a warm, aromatic depth to the batter and frosting.
- 1/2 cup whole milk: Keeps the cupcakes moist with a creamy touch.
- 2 cups powdered sugar: Essential for creating that silky, fluffy frosting texture.
- 2 tbsp heavy cream: Creams up the frosting for a luscious, spreadable consistency.
- 1 cup whipped cream: The crowning fluffy addition to mimic ice cream’s lightness.
- Chocolate syrup: Adds the classic sundae drizzle and rich chocolate flavor.
- Sprinkles: Provides a fun pop of color and texture to every bite.
- Maraschino cherries: The signature sundae topper that finishes the look and flavor.
How to Make Ice Cream Sundae Cupcakes Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners to ensure your cupcakes bake evenly and don’t stick to the pan. This step sets you up for perfectly baked cupcakes that hold their shape beautifully.
Step 2: Prepare the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, and salt—this dry mix is the foundation for your cupcakes. In a separate large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy; this process introduces air for tender cupcakes. Then beat in the eggs one at a time for smooth incorporation, followed by the vanilla extract for that inviting aroma. Gradually add the dry ingredients, alternating with the milk, mixing just until combined to keep the texture soft and airy.
Step 3: Bake the Cupcakes
Divide the batter evenly into the lined cupcake tin, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cupcakes cool completely on a wire rack, which is key for the frosting to hold nicely without melting.
Step 4: Make the Frosting
While the cupcakes cool, cream the softened butter until it’s smooth and creamy. Gradually beat in the powdered sugar for sweetness and structure. Add the vanilla extract and heavy cream, then continue beating until the frosting is light, fluffy, and perfect for spreading or piping. This vanilla buttercream frosting is the “ice cream” element of your sundae cupcakes, rich and dreamy.
Step 5: Assemble Your Ice Cream Sundae Cupcakes Recipe
Frost each cooled cupcake generously with the buttercream. Drizzle chocolate syrup over the frosting to mimic the classic sundae sauce. Top with a dollop of whipped cream to add that airy ice cream feel. Finally, sprinkle with colorful sprinkles and crown each cupcake with a maraschino cherry for the quintessential finale.
How to Serve Ice Cream Sundae Cupcakes Recipe
Garnishes
Garnishes are where this Ice Cream Sundae Cupcakes Recipe really shines. The chocolate syrup drizzle adds a rich, indulgent touch while the sprinkles bring fun bursts of color and crunch. The maraschino cherry on top is more than just decoration; it completes the nostalgic sundae vibe that guests will love. Feel free to experiment with crushed nuts or even a little caramel drizzle for a personal twist.
Side Dishes
Pair these cupcakes with light and refreshing sides like fresh fruit salad or a scoop of vanilla ice cream to complement and enhance the sundae theme. A simple mint leaf on the side can add a touch of freshness and elegance without overwhelming the indulgent cupcakes.
Creative Ways to Present
Serve your Ice Cream Sundae Cupcakes Recipe on a colorful platter with decorative napkins to amp up the festive feel. For an extra special touch, place them in small dessert cups or present them alongside mini spoons to reinforce the sundae concept, making them look like tiny ice cream treats ready to be devoured.
Make Ahead and Storage
Storing Leftovers
Once decorated, store leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh and the whipped cream stable. They should stay deliciously fresh for 2 to 3 days, perfect for savoring your sundae cupcakes over a few days.
Freezing
You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. When ready to enjoy, thaw completely at room temperature, then frost and decorate for the best texture and appearance of your Ice Cream Sundae Cupcakes Recipe.
Reheating
This recipe is best enjoyed fresh or cooled rather than reheated, because warming can melt the frosting and whipped cream. If you must warm the cupcake itself, gently microwave for 5-7 seconds before frosting, but avoid reheating once decorated to keep that perfect sundae look intact.
FAQs
Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat milk, but whole milk adds richness that keeps the cupcakes moist and tender. Using skim milk might result in slightly drier cupcakes, so keep that in mind.
What can I use instead of maraschino cherries?
If you’re not a fan of maraschino cherries, fresh cherries or even small strawberries make a lovely, natural alternative that still give a pop of color and a sweet finish.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure. The cupcakes may have a slightly different texture but will still be delicious and fun to eat.
Is there a way to make the frosting dairy-free?
You can substitute the butter with a vegan margarine or coconut oil and use a nondairy milk alternative for the heavy cream. The texture may vary slightly, but it’s a great option for those avoiding dairy.
How should I transport these cupcakes for a party?
Use a cupcake carrier or a shallow box lined with parchment paper to keep your Ice Cream Sundae Cupcakes Recipe safe in transit. Keep them chilled if it’s a warm day to prevent the frosting and whipped cream from melting.
Final Thoughts
There is something truly joyful about an Ice Cream Sundae Cupcakes Recipe that brings together the best of two beloved desserts into one delightful bite. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and rewarding. It’s a wonderful way to add a playful, sweet touch to any celebration or create a little midweek magic in your kitchen. I can’t wait for you to try it and see how quickly these cupcakes become a cherished favorite!
Print
Ice Cream Sundae Cupcakes Recipe
- Prep Time: 10 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 classic flavors of vanilla cupcakes with rich buttercream frosting, chocolate syrup, whipped cream, sprinkles, and maraschino cherries to recreate a delightful ice cream sundae experience in cupcake form. Perfect for parties or a fun dessert 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
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 Oven: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners to prepare for baking.
- Make the Cupcakes: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract. Gradually add the flour mixture to the wet ingredients alternately with the milk, mixing until just combined to avoid overmixing.
- Bake: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let the cupcakes cool completely in the tin before frosting.
- Prepare the Frosting: Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar while continuing to beat. Add the vanilla extract and heavy cream, then beat the mixture until it becomes light and fluffy, perfect for spreading.
- Assemble: Frost each cooled cupcake generously with the buttercream frosting. Drizzle chocolate syrup on top of the frosting for a sundae effect. Add a dollop of whipped cream on each cupcake. Finally, decorate with sprinkles and top each with a maraschino cherry to complete the sundae cupcake look.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute whole milk with any milk alternative.
- For an extra indulgent touch, warm the chocolate syrup slightly before drizzling.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
