Description
These fun and festive Ice Cream Sundae Cupcakes combine a soft vanilla cupcake base with fluffy frosting, whipped cream, chocolate syrup, sprinkles, and a cherry on top—just like a mini ice cream sundae! Perfect for parties and celebrations.
Ingredients
- 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
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
- 1 cup whipped cream
- Chocolate syrup
- Sprinkles
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients, alternating with milk, mixing just until combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the frosting, beat the butter until creamy. Add powdered sugar and vanilla, then heavy cream. Beat until light and fluffy.
- Frost each cooled cupcake with the prepared frosting.
- Top with chocolate syrup, whipped cream, sprinkles, and a maraschino cherry.
Notes
- Ensure cupcakes are completely cool before decorating to prevent melting.
- Use piping bags for a neater frosting and whipped cream application.
- Chill the cupcakes slightly before serving for a more sundae-like feel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg
