Ice Cream Sundae Cupcakes
Indulge in the delightful fusion of flavors with these ice cream sundae cupcakes! Soft, fluffy vanilla and chocolate cupcakes are crowned with a swirl of whipped cream, vibrant sprinkles, and a classic maraschino cherry. Perfect for birthdays, summer picnics, or simply satisfying your sweet tooth, these charming treats promise an explosion of joy with every bite. Easy to make and visually stunning, they are sure to impress guests and bring back fond childhood memories.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup whipped cream
- 1/4 cup chocolate syrup
- 1/4 cup sprinkles
- 4 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the softened butter and sugar until fluffy. Add eggs one at a time and mix in vanilla extract.
- Gradually combine the dry ingredients with milk until just mixed.
- Fill the cupcake liners two-thirds full and bake for 18-20 minutes until golden brown.
- Allow cupcakes to cool completely before topping with whipped cream, chocolate syrup, sprinkles, and cherries.
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg