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

Cook Mode Prevent your screen from going dark

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.