If you’re searching for the ultimate playful, crowd-pleasing treat that combines the best of two dessert worlds, you’ll fall in love with Ice Cream Sundae Cupcakes. These charming creations feature soft, homemade vanilla cupcakes crowned with a generous scoop of creamy ice cream, luscious hot fudge, billows of whipped cream, a confetti of sprinkles, and a cheery cherry on top. Every bite feels like a celebration, blending the nostalgia of a classic ice cream sundae with the comfort of a perfectly baked cupcake. They’re irresistible for parties, summer gatherings, or simply when you want to serve something a little whimsical and very delicious.
Ingredients You’ll Need
Ingredients You’ll Need
All the magic of Ice Cream Sundae Cupcakes comes from a handful of pantry staples and classic dessert toppings. Each one plays a key role—fluffy cupcake, dreamy ice cream, silky fudge, and all the fun of a real sundae—so don’t skip a thing!
- All-purpose flour: Provides the structure for light, tender cupcakes.
- Baking powder: Gives your cupcakes that perfect rise and keeps them airy.
- Salt: Enhances the flavors and balances out the sweetness in the base.
- Unsalted butter (softened): Adds rich moisture and classic buttery taste to every bite.
- Granulated sugar: Sweetens the cupcakes just enough while supporting the fluffy texture.
- Large eggs: Help bind and set the cupcakes for the ideal crumb.
- Vanilla extract: Infuses mellow warmth and classic cupcake flavor.
- Whole milk: Makes the batter luxuriously smooth and extra tender.
- Vanilla ice cream (slightly softened): Melts delightfully atop the cupcakes for that sundae magic.
- Hot fudge sauce: Brings gooey, chocolaty decadence—drizzle generously!
- Whipped cream: Adds a cloud-like layer for that classic sundae finish.
- Maraschino cherries (drained): The iconic finishing touch—don’t forget them!
- Colorful sprinkles: Bring instant joy, festive color, and a bit of crunch.
How to Make Ice Cream Sundae Cupcakes
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with colorful cupcake liners to capture that sundae spirit. This sets the stage—making your cupcakes party-ready before you even begin mixing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining them first ensures the baking powder and salt get evenly sprinkled throughout the batter for a consistent rise and balanced flavor.
Step 3: Cream Butter and Sugar
In a separate larger bowl, cream together the softened butter and granulated sugar. Beat them until the mixture looks pale and fluffy—this step is what makes homemade cupcakes so irresistibly soft.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, making sure each is fully incorporated before adding the next. Drizzle in your vanilla extract for a gentle boost of flavor that ties all the classic notes together.
Step 5: Combine wet and dry ingredients
Now, alternately add portions of the flour mixture and the whole milk to your butter mixture—start and finish with the dry ingredients. This keeps the batter smooth and prevents overmixing, which is the secret to tender cupcakes.
Step 6: Fill and Bake
Scoop the batter into your prepared liners, filling each about two-thirds full. Slide them into your preheated oven and bake for 18-20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the cupcakes cool completely—it’s worth the wait!
Step 7: Build Your Ice Cream Sundae Cupcakes
Once the cupcakes are cooled, top each with a generous scoop of slightly softened vanilla ice cream. Now drizzle on the warm hot fudge sauce, pipe a gorgeous swirl of whipped cream, scatter on those eye-catching sprinkles, and crown each cupcake with a classic maraschino cherry. Serve immediately for the ultimate cupcake sundae experience, or pop them in the freezer for later fun!
How to Serve Ice Cream Sundae Cupcakes
Garnishes
Don’t hold back when it comes to garnishes! A true Ice Cream Sundae Cupcake isn’t complete without a smooth drizzle of hot fudge, a cloud of whipped cream, dots of sprinkles, and that iconic cherry perched on top. Feel free to customize with caramel sauce, crushed nuts, or whatever makes your sundae dreams come true.
Side Dishes
Serve these dazzling cupcakes alongside fresh fruit platters for a light contrast, or perhaps bowls of salted peanuts for a sweet-salty twist. If you’re hosting a party, consider creating a “build-your-own” bar with extra toppings on the side, letting everyone personalize their own Ice Cream Sundae Cupcakes.
Creative Ways to Present
Turn your dessert table into a nostalgic soda-shop wonderland! Arrange the cupcakes in vintage sundae glasses, or nestle them on a platter surrounded by mini cones and extra toppings in tiny bowls. For celebrations, serve each cupcake with a festive toothpick flag or a fun paper umbrella to add extra wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Ice Cream Sundae Cupcakes (which is rare!), the best way to store them is in the freezer. Place the assembled cupcakes on a tray and freeze until solid, then transfer to an airtight container. This keeps them fresh and prevents the ice cream from melting off.
Freezing
For longer storage, individually wrap each cupcake after freezing to avoid freezer burn. They’ll stay fresh for up to a week. Just make sure to keep them upright so all that sundae goodness doesn’t slide off!
Reheating
Since these cupcakes are meant to be enjoyed cold, there’s no reheating in the traditional sense. Instead, simply remove them from the freezer about 10 minutes before serving—just enough time for the ice cream to soften slightly and the cupcake base to reach the perfect temperature.
FAQs
Can I use different ice cream flavors in Ice Cream Sundae Cupcakes?
Absolutely! Go wild with your favorite flavors: chocolate, strawberry, cookies and cream—it’s completely up to you. Mixing flavors in one batch makes for an extra fun dessert table.
How do I keep the ice cream from melting too fast on the cupcakes?
Assemble the cupcakes just before serving for the best results, or freeze them once they’re assembled. Removing them from the freezer only a few minutes before eating gives you that perfect melty-but-not-watery topping.
Can I make Ice Cream Sundae Cupcakes ahead of time for a party?
Yes! You can bake the cupcake bases a day in advance and store them in an airtight container. Assemble with ice cream and toppings right before serving, or freeze the fully assembled cupcakes and let guests grab and go.
What toppings go well with Ice Cream Sundae Cupcakes?
Beyond classic hot fudge, whipped cream, and cherries, get creative with caramel, butterscotch, chopped nuts, shredded coconut, mini chocolate chips, or even tiny pieces of your favorite candy bars.
Are Ice Cream Sundae Cupcakes good for kids’ parties?
They’re a total hit with kids! Not only do they look festive, but the hands-on assembly can be a fun activity for little ones. This dessert is guaranteed to bring big smiles to any celebration.
Final Thoughts
Ice Cream Sundae Cupcakes are guaranteed to delight anyone who tries them, and I can’t recommend them enough for your next get-together or special treat at home. Play around with flavors, pile on those toppings, and let your imagination go wild. Your guests (and your taste buds) will thank you!
Print
Ice Cream Sundae Cupcakes Recipe
- 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 are a delightful treat that combines the best of cupcakes and ice cream sundaes in one. Perfect for summer parties or any special occasion, these cupcakes are sure to be a hit with both kids and adults alike.
Ingredients
Cupcake Batter:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Toppings:
- 1 quart vanilla ice cream (slightly softened)
- 1 cup hot fudge sauce
- 1½ cups whipped cream
- Maraschino cherries (drained)
- Colorful sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line a standard 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Fill cupcake liners two-thirds full with batter.
- Bake: Bake for 18-20 minutes or until cupcakes are golden and a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Assemble: Top each cupcake with a scoop of softened ice cream, drizzle with hot fudge sauce, pipe whipped cream on top, sprinkle with colorful sprinkles, and finish with a maraschino cherry.
- Serve: Serve immediately or freeze until ready to enjoy.
Notes
- You can customize by using your favorite ice cream flavors and sauces.
- If freezing, allow cupcakes to sit at room temperature for 10 minutes before serving.
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