If you’ve ever wished you could enjoy the nostalgic joy of an ice cream sundae combined with the convenience and warmth of a cupcake, then you’re going to adore this Ice Cream Sundae Cupcakes Recipe. These cupcakes capture all the fun and flavor of a classic sundae—with moist vanilla cupcake bases, fluffy buttercream frosting, drizzles of rich chocolate syrup, and playful dollops of whipped cream topped off with sprinkles and a bright maraschino cherry. It’s a dessert that looks like a party and tastes like happiness in every bite!
Ingredients You’ll Need
This Ice Cream Sundae Cupcakes Recipe uses simple, straightforward ingredients that come together in harmony to create the perfect balance of flavor, texture, and visual appeal. Each component plays its own role — from the tender cake crumb to the creamy frosting and the finishing touches that make these cupcakes shine.
- All-purpose flour (1 1/2 cups): The backbone of the cupcakes, providing structure and tenderness.
- Baking powder (1 1/2 tsp): Helps the cupcakes rise beautifully, keeping them light and fluffy.
- Salt (1/4 tsp): Enhances overall flavor and balances the sweetness.
- Unsalted butter, softened (1/2 cup + 1/2 cup): Adds rich flavor and contributes to moistness both in the cake and frosting.
- Granulated sugar (1 cup): Sweetens the cake with just the right amount of crunch when creamed with butter.
- Large eggs (2): Bind the ingredients and add moisture.
- Vanilla extract (2 tsp total): Infuses the cupcakes and frosting with warm, comforting flavor.
- Whole milk (1/2 cup): Keeps the cake tender and helps mix the batter smoothly.
- Powdered sugar (2 cups): Sweetens the frosting with a silky texture perfect for piping.
- Heavy cream (2 tbsp): Lightens the frosting, giving it a fluffy, cloud-like finish.
- Whipped cream (1 cup): Adds that authentic sundae feel on top.
- Chocolate syrup: For drizzling — the classic sundae element everyone loves.
- Sprinkles: Bring fun color and whimsy to each cupcake.
- Maraschino cherries: The iconic finishing touch that seals the deal.
How to Make Ice Cream Sundae Cupcakes Recipe
Step 1: Prep Your Oven and Cupcake Liners
First things first, set your oven to a cozy 350°F (175°C) and line a 12-count muffin tin with adorable cupcake liners. This ensures easy cleanup and keeps each cupcake looking perfect for frosting and decorating later. A good foundation is key before jumping into the batter.
Step 2: Mix the Dry and Wet Ingredients Separately
In a medium bowl, whisk together your flour, baking powder, and salt. This keeps the leavening balanced and evenly distributed. In another larger bowl, cream the softened butter and granulated sugar until they’re light and fluffy—this is where the magic starts! Next, add the eggs one at a time so everything emulsifies beautifully, then whisk in the vanilla extract. To finish, alternate adding the flour mixture and milk gradually until everything is just combined—over mixing can make your cupcakes tough, so be gentle here.
Step 3: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give them space to rise. Bake for about 18 to 20 minutes, or until a toothpick poked into the center comes out clean. Once baked, allow them to cool completely—this step is crucial since warm cupcakes can melt your frosting and toppers.
Step 4: Make the Frosting
Beat the second half cup of softened butter until creamy and smooth. Then slowly add the powdered sugar, followed by vanilla extract and heavy cream. Keep beating until the frosting becomes light, fluffy, and perfect for spreading or piping. This luscious buttercream is what brings that sundae vibe to cupcake form.
Step 5: Assemble Your Sundae Cupcakes
Frost each cupcake generously with your homemade buttercream. Next, drizzle chocolate syrup over the top to mimic the classic sundae drizzle. Then, add a cloud of whipped cream on each cupcake, sprinkle with colorful sprinkles, and finish with a bright maraschino cherry on the very top. Every element works together to deliver fun, flavor, and nostalgia.
How to Serve Ice Cream Sundae Cupcakes Recipe
Garnishes
To amp up the visual and flavor appeal, use rainbow sprinkles or even mini chocolate chips. You can add crushed nuts for texture or swap out the maraschino cherry for fresh strawberries if you prefer. The key is that these garnishes not only make the cupcakes look festive but add layers of delightful taste that mimic your favorite ice cream sundae toppings.
Side Dishes
These cupcakes are pretty much a star on their own, but if you’re serving them at a party, consider fresh fruit slices or a vibrant fruit salad to refresh the palate. A glass of cold milk or a scoop of vanilla ice cream on the side can also complement the indulgence nicely.
Creative Ways to Present
Serve these cupcakes in decorative cupcake wrappers for added charm or display them on a multi-tiered dessert stand for a party-ready presentation. You can also place each cupcake inside a mini ice cream cone holder for a fun twist that really plays up the sundae theme. Presentation is part of the joy that makes this Ice Cream Sundae Cupcakes Recipe so memorable.
Make Ahead and Storage
Storing Leftovers
These cupcakes keep wonderfully in an airtight container at room temperature for up to two days. If your room is warm, storing them in the refrigerator is a good idea to keep the frosting and whipped cream fresh, but bring them back to room temperature before you enjoy for the best texture and flavor.
Freezing
You can freeze these cupcakes without the whipped cream topping (add that fresh before serving). Wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. They freeze well for up to three months. When ready, thaw overnight in the fridge before frosting and decorating.
Reheating
Since these cupcakes are best enjoyed at room temperature or slightly chilled, reheating isn’t typically necessary. However, if you prefer a warm cupcake, briefly microwave one without frosting for about 10 seconds, then add your toppings for that lovely contrasted experience of warm cake with cool frosting and toppings.
FAQs
Can I use a different type of frosting for the Ice Cream Sundae Cupcakes Recipe?
Absolutely! While the buttercream frosting here is classic, feel free to swap it with cream cheese frosting or even a simple whipped ganache for a different flavor profile. Just keep in mind the frosting should be stable enough to hold up to the toppings.
What if I don’t have maraschino cherries? Are there good substitutes?
You can definitely get creative! Fresh cherries, strawberries, or even gummy cherries can work as fun alternatives. The key is a bright fruit or candy that adds a pop of color and sweetness as the finishing touch.
How do I prevent the cupcakes from drying out?
Be careful not to overbake—check your cupcakes a couple minutes early with the toothpick test. Also, storing them in airtight containers right after cooling helps maintain moisture. The frosting adds additional moisture and richness when served.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just ensure your baking powder is gluten-free, and you might want to add a little xanthan gum for structure depending on your blend.
Is it necessary to add the whipped cream on top?
While the whipped cream adds to the authentic ice cream sundae experience, you can absolutely leave it off or replace it with a dollop of frosting for a simpler presentation. The cupcakes and chocolate syrup alone are delightful without it.
Final Thoughts
This Ice Cream Sundae Cupcakes Recipe is truly a joyful way to indulge your sweet tooth while stirring up fond memories of summer treats and celebration. It’s a creative twist that’s as fun to make as it is to eat, perfect for family gatherings, birthdays, or anytime you want a little sunshine on your dessert plate. I can’t wait for you to try it and see how these cupcakes bring smiles wherever they go!
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
Delight in these charming Ice Cream Sundae Cupcakes, which combine classic vanilla cupcake bases with creamy buttercream frosting and a playful sundae-inspired topping of chocolate syrup, whipped cream, sprinkles, and maraschino cherries. Perfect for parties or a fun dessert treat, these cupcakes bring the joy of an ice cream sundae into a handheld, bite-sized form.
Ingredients
Cupcake Batter
- 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, for drizzling
- Sprinkles, for garnish
- Maraschino cherries, for topping
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 prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb in the cupcakes.
- Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then add the vanilla extract to bring out flavor.
- Add Dry Ingredients and Milk: Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make Buttercream Frosting: Beat the softened butter until creamy, then gradually add powdered sugar while continuing to beat. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy and easy to spread.
- Frost Cupcakes: Once cupcakes are completely cooled, frost each generously with the buttercream using a spatula or piping bag for a neat finish.
- Add Toppings: Drizzle chocolate syrup over the frosted cupcakes, add a dollop of whipped cream on top, then sprinkle with colorful sprinkles and finish by placing a maraschino cherry on each for that classic sundae look.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can substitute whole milk with any milk alternative, but flavors may vary slightly.
- For a chocolate cupcake base, replace 1/4 cup flour with 1/4 cup cocoa powder.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
