Ice Cream Sundae Cupcakes

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1 2/3 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup granulated sugar

1 cup butter, room temperature

3 eggs

2/3 cup buttermilk

1 tsp vanilla extract

1/2 cup sprinkles

1 2/3 cups icing sugar (cream)

1 tsp vanilla extract (cream)

1/2 cup butter, room temperature (cream)

1 cup semisweet chocolate chips (topping)

1 tbsp vegetable oil (topping)

sour cherry candies (topping)

sprinkles (topping)


1. Preheat oven to 350 degrees F. Sift the flour, baking powder, and salt into a medium bowl and set aside.

2. Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended. Slowly add the dry ingredients until smooth, being sure not to over-mix.

3. Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.

4. Bake for 20-25 minutes until a cake tester comes out clean. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.

5. Buttercream Directions. Cream your butter then slowly add icing sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.

6. Decorating Directions. Bring about a cup of water to a simmer in a small saucepan. Set a heatproof bowl over the mouth of your saucepan. Make sure the water does not touch the bottom of the bowl. Pour your chocolate into the bowl and stir occasionaly as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.

7. Ensuring that the cupcakes are completely cooled. use an ice cream scoop to to create mounds of buttercream on top of the cupcakes. Use a butter knife to shape the buttercream to look like scoops of ice cream. Spoon the chocolate mixture over your scoops of “ice cream” to replicate the look of chocolate syrup. Decorate each cupcake with sprinkles and top with sour cherry candies.

Bon Appetit!

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