Description
Delight in these Ice Cream Sundae Cupcakes — a fun twist on a classic dessert that combines fluffy vanilla cupcakes topped with creamy buttercream frosting, rich chocolate syrup, whipped cream, colorful sprinkles, and a maraschino cherry. Perfect for parties and special occasions, these cupcakes mimic the flavors and look of an ice cream sundae in cupcake form.
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, as needed
- Sprinkles, as needed
- Maraschino cherries, one per cupcake
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 the cupcakes.
- Make the Cupcakes: 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 eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the flour mixture in batches, alternating with the milk, mixing just until combined to avoid overmixing.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and allow them to cool completely in the tin before frosting.
- Prepare the Frosting: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating to combine. Then add the vanilla extract and heavy cream, continuing to beat the mixture until it becomes light and fluffy, perfect for spreading or piping.
- Assemble: Once the cupcakes are fully cooled, frost each generously with the prepared buttercream. Drizzle chocolate syrup over the frosting, then add a dollop of whipped cream on top. Finish by decorating with colorful sprinkles and placing a maraschino cherry atop each cupcake to emulate an ice cream sundae.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting your buttercream.
- Use room temperature butter and eggs for better batter consistency.
- Feel free to customize toppings with nuts, caramel sauce, or different syrups.
- You can pipe the frosting for a more decorative look using a star tip.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately and bring to room temperature before serving.
