Description
These Ice Cream Sundae Cupcakes are a delightful treat that combines the classic flavors of a vanilla cupcake with the fun and nostalgic toppings of an ice cream sundae. Perfect for parties or a special dessert, these cupcakes are baked to perfection, frosted with a creamy buttercream, and garnished with chocolate syrup, whipped cream, colorful sprinkles, and a cherry on top.
Ingredients
Cupcakes
- 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
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Toppings
- 1 cup whipped cream
- Chocolate syrup, for drizzling
- Sprinkles, for decoration
- Maraschino cherries, for topping
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to incorporate the leavening evenly. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, indicating enough air has been incorporated. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract. Gradually mix in the dry ingredients alternately with the whole milk, starting and ending with the flour mixture, until just combined to avoid overmixing.
- Bake the Cupcakes: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Make the Buttercream Frosting: Beat the softened butter in a bowl until creamy and smooth. Gradually add powdered sugar, mixing well after each addition. Add vanilla extract and heavy cream, then beat the mixture until it becomes light and fluffy, achieving the perfect consistency for spreading.
- Decorate the Cupcakes: Frost each cooled cupcake generously with the prepared buttercream. Drizzle chocolate syrup over the top, add a dollop of whipped cream, and finish by decorating with colorful sprinkles. Place a maraschino cherry on top of each for the classic sundae look.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- For a richer flavor, use high-quality vanilla extract.
- To make whipped cream from scratch, beat cold heavy cream with a bit of sugar until stiff peaks form.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best texture and flavor.
