Why You’ll Love This Recipe
Ice Cream Sundae Cupcakes combine the fun of a classic ice cream sundae with the convenience of a handheld cupcake. Featuring a moist cupcake base, a scoop of ice cream, whipped cream, sprinkles, and a cherry on top, these treats are perfect for parties, summer celebrations, or when you’re craving something whimsical and indulgent. Their playful appearance and delicious layers make them a crowd-pleaser for all ages.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cupcake batter (your choice of chocolate, vanilla, or funfetti)prepared cupcakesice cream (vanilla, chocolate, or your favorite flavor)whipped creamsprinkleschocolate syrupmaraschino cherriescupcake liners
directions
Bake your cupcakes according to your chosen recipe or box mix instructions and allow them to cool completely.
Using a spoon or cupcake corer, remove a small portion from the center of each cupcake.
Scoop a rounded tablespoon of ice cream and press it into the hollowed center of the cupcake.
Place the cupcakes in the freezer for 30-60 minutes until the ice cream is firm.
Before serving, top each cupcake with whipped cream, a drizzle of chocolate syrup, colorful sprinkles, and a maraschino cherry.
Serve immediately or store in the freezer until ready to enjoy.
Servings and timing
This recipe yields approximately 12 cupcakes.Preparation time: 15 minutesBaking time: 20 minutesFreezing time: 30-60 minutesTotal time: 1 hour – 1 hour 20 minutes
Variations
Use mini cupcakes for bite-sized treats.
Try different ice cream flavors like strawberry, mint chip, or cookies and cream.
Top with crushed nuts or caramel sauce for added texture and flavor.
Add a chocolate or cookie base inside the cupcake for a sundae surprise.
storage/reheating
Store Ice Cream Sundae Cupcakes in the freezer in an airtight container for up to 1 week.Before serving, let them sit at room temperature for 2-3 minutes to slightly soften the ice cream.Do not microwave or reheat.
FAQs
Can I use store-bought cupcakes?
Yes, store-bought cupcakes work perfectly if you’re short on time.
Do I have to freeze them?
Yes, freezing helps the ice cream stay firm and keeps the sundae shape intact.
Can I make them ahead of time?
You can make and freeze them up to a day in advance for the best texture.
Will the cupcakes get soggy?
Not if you serve them within a day or two. Freezing helps maintain their structure.
Can I use whipped topping instead of whipped cream?
Yes, whipped topping holds its shape better for freezing.
What’s the best way to serve these at a party?
Keep them frozen until ready to serve, then display them on a chilled tray or platter.
Are these kid-friendly?
Absolutely! They’re fun, colorful, and sweet—perfect for children’s parties.
What flavor combinations work best?
Classic chocolate cupcake with vanilla ice cream is a hit, but feel free to get creative.
Do I need to use cupcake liners?
Liners make handling and serving easier, especially when frozen.
Can I use dairy-free options?
Yes, use dairy-free cupcakes and ice cream for an allergy-friendly version.
Conclusion
Ice Cream Sundae Cupcakes are a fun, festive dessert that blends the best parts of cupcakes and sundaes into one delicious bite. With endless flavor combinations and customizable toppings, they’re a hit at any gathering and bring a smile to every face. Make a batch for your next event and watch them disappear in no time.
Print
Ice Cream Sundae Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Ice Cream Sundae Cupcakes combine the flavors of a classic sundae—vanilla, chocolate, caramel, whipped cream, and sprinkles—baked into a fun cupcake form perfect for parties and treats.
Ingredients
- 1 ½ cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 1 cup vanilla ice cream, softened
- ½ cup mini chocolate chips
- ½ cup caramel sauce
- ½ cup hot fudge sauce
- 1 cup whipped cream (from can or homemade)
- 2 tablespoons rainbow sprinkles
- 6 maraschino cherries
Instructions
- Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each, then stir in vanilla.
- Mix in sour cream and milk until just combined.
- Fold in vanilla ice cream until batter is smooth.
- Gently fold in mini chocolate chips.
- Spoon batter into liners, filling each about two‑thirds full.
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Once cool, drizzle each with caramel and hot fudge sauce.
- Top with whipped cream, rainbow sprinkles, and a maraschino cherry.
- Serve immediately and enjoy!
Notes
- You can swap vanilla ice cream for any other favorite flavor.
- Allow cupcakes to cool fully before adding whipped cream to prevent melting.
- For extra crunch, add chopped nuts or crushed cookies.
- Whipped cream can be stabilized with a bit of powdered sugar if planning to serve later.