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
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 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.
