Why You’ll Love This Recipe
Ice Cream Sundae Cupcakes are a fun and whimsical dessert that brings together the flavors of a classic ice cream sundae with the convenience of a cupcake. With a moist cake base, a scoop of ice cream, whipped cream, chocolate drizzle, sprinkles, and a cherry on top, these treats are perfect for birthdays, parties, or summer gatherings. They’re customizable, easy to serve, and always a crowd-pleaser.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cupcake mix (or your favorite homemade cupcake recipe)ice cream (any flavor of your choice)whipped creamchocolate syruprainbow sprinklesmaraschino cherriesoptional toppings: chopped nuts, crushed cookies, caramel sauce
directions
Prepare and bake the cupcakes according to the package instructions or your preferred recipe. Allow them to cool completely.
Once cooled, use a knife to carve a small hole in the center of each cupcake.
Scoop a small ball of ice cream and place it into the hollowed center of each cupcake. Work quickly to prevent melting.
Place the cupcakes in the freezer for 15-20 minutes to firm up the ice cream.
Before serving, top each cupcake with whipped cream, a drizzle of chocolate syrup, sprinkles, and a cherry.
Serve immediately or return to the freezer until ready to serve.
Servings and timing
This recipe yields 12 cupcakes.Preparation time: 15 minutesBaking time: 20 minutesFreezing time: 20 minutesTotal time: 55 minutes
Variations
Use different cupcake flavors such as chocolate, vanilla, or funfetti for variety.
Swap chocolate syrup with caramel or strawberry sauce.
Add a layer of crushed cookies or brownie bits under the ice cream for extra texture.
Use mini cupcakes for bite-sized party treats.
storage/reheating
Store Ice Cream Sundae Cupcakes in the freezer in an airtight container for up to 1 week.For best results, add toppings just before serving to maintain freshness and texture.Do not reheat; serve directly from the freezer.
FAQs
Can I make Ice Cream Sundae Cupcakes ahead of time?
Yes, you can prepare them and freeze them until ready to serve. Add toppings just before serving.
What’s the best way to scoop the ice cream neatly?
Use a melon baller or small cookie scoop for even and manageable portions.
Can I use store-bought cupcakes?
Absolutely, store-bought cupcakes work well if you’re short on time.
How do I keep the ice cream from melting too fast?
Keep the cupcakes in the freezer until right before serving and work quickly during assembly.
Are these cupcakes suitable for kids’ parties?
Yes, they’re colorful, customizable, and always a hit with children.
What flavors go well together?
Classic combinations like chocolate cupcake with vanilla ice cream or vanilla cupcake with strawberry ice cream work great.
Can I use non-dairy alternatives?
Yes, use dairy-free ice cream and whipped cream to make them vegan-friendly.
Can I add a filling to the cupcake?
Yes, a layer of jam or ganache can be added before placing the ice cream for an extra surprise.
What type of sprinkles should I use?
Any colorful sprinkles will work, but jimmies or confetti sprinkles are popular choices.
Can I skip the cherry on top?
Of course, but it adds a nostalgic sundae touch that’s fun and traditional.
Conclusion
Ice Cream Sundae Cupcakes are a playful, delicious twist on two beloved desserts. Perfect for parties or special occasions, they combine cake, ice cream, and classic toppings in one irresistible bite. Easy to customize and serve, they’re sure to become a favorite go-to treat whenever you want to delight both kids and adults alike.
Print
Ice Cream Sundae Cupcakes
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Whimsical vanilla bean cupcakes topped with scoops of strawberry, vanilla, and chocolate frosting, drizzled with chocolate ganache and finished with a maraschino cherry.
Ingredients
– 1 1/4 cups cake flour – 1 1/4 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 large eggs (room temperature) – 3/4 cup granulated sugar – 2 tsp vanilla bean paste – 1/2 cup butter, melted – 1/2 cup whole milk – 1 1/2 tsp lemon juice or vinegar – For Vanilla Frosting: 1 cup unsalted butter, 3 cups powdered sugar, 1 tsp vanilla, pinch salt, 1 tsp cream or milk – For Chocolate Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 1/3 cup dark chocolate (melted), 1/2 tsp vanilla, pinch salt – For Strawberry Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 1/3 cup crushed freeze-dried strawberries – For Ganache: 6 oz dark chocolate, 1/2 cup + 2 Tbsp cream – Maraschino cherries (optional)
Instructions
1. Preheat oven to 350°F and line cupcake tin. 2. Whisk flour, baking powder, baking soda, and salt. 3. Beat melted butter and sugar on low for 2–3 minutes until combined. 4. Add eggs one at a time, then vanilla. 5. Combine milk with lemon juice; alternate adding flour mixture and milk mixture in three additions, starting and ending with flour. 6. Fill liners halfway and bake for about 14 minutes until a toothpick comes out with crumbs. Cool. 7. Make frostings: beat each flavor separately until smooth. 8. Chill frostings slightly, then scoop onto cupcakes using an ice cream scoop. 9. For ganache, heat cream and pour over chopped chocolate; whisk until smooth and cool slightly. 10. Drizzle ganache over frosting scoops and top each cupcake with a maraschino cherry.
Notes
– Freeze-dried strawberries give vibrant flavor and color to strawberry frosting. – Use an ice cream scoop for frosted scoops. – Let ganache cool slightly before drizzling to avoid melting the frosting. – Store at room temperature for 1 day or refrigerate up to 4 days.