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
Scale
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.
