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.