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Ice Cream Sundae Cupcakes

Delicious and visually appealing cupcakes that combine the flavors of a classic ice cream sundae topped with frosting, chocolate syrup, and a cherry.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter (softened) Ensure it's at room temperature
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Toppings
  • Frosting of your choice (vanilla or chocolate)
  • Chocolate syrup (for drizzle)
  • Maraschino cherries (for topping)
  • Sprinkles (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until combined.
  5. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
Finishing Touches
  1. Once cooled, frost the cupcakes with your choice of frosting.
  2. Drizzle with chocolate syrup and top each cupcake with a maraschino cherry. Add sprinkles if desired.
  3. Enjoy! Your delicious Ice Cream Sundae Cupcakes are ready to be shared!

Notes

Ensure your butter is at room temperature for the best mixing results. Don't overmix the batter to keep the cupcakes light and airy. Store in an airtight container for up to 2-3 days at room temperature or refrigerate for up to a week.