Ice Cream Sundae Cupcakes: A Fun Twist on a Classic Treat!

What if you could enjoy the flavors of an ice cream sundae in a cupcake? These Ice Cream Sundae Cupcakes combine the best of both worlds, offering a fluffy vanilla or chocolate cupcake base, topped with whipped buttercream, a drizzle of chocolate or caramel sauce, sprinkles, and a cherry on top—just like a classic sundae!

While they don’t actually contain ice cream, they look just like mini sundaes and are perfect for birthdays, parties, or anytime you crave a fun, nostalgic dessert. Whether you customize them with your favorite toppings or stick to the traditional sundae look, these cupcakes are guaranteed to be a hit!

Ingredients

Here’s what you’ll need to create these delightful cupcakes:

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 ¾ cups
Baking powder	1 ½ teaspoons
Baking soda	½ teaspoon
Salt	¼ teaspoon
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	1 cup
Eggs	2 large
Vanilla extract	1 tablespoon
Whole milk	¾ cup
Sour cream	¼ cup

For the Frosting

Ingredient	Quantity
Unsalted butter (softened)	1 cup (2 sticks)
Powdered sugar	3 cups
Vanilla extract	1 teaspoon
Heavy cream	3-4 tablespoons

For the Toppings

Ingredient	Quantity
Chocolate syrup	As needed
Caramel sauce	As needed
Rainbow sprinkles	¼ cup
Maraschino cherries	12 (one per cupcake)

Optional Toppings

• Crushed nuts (peanuts, almonds, or pecans)
• Mini chocolate chips
• Crushed cookies or candy pieces

Equipment Needed

• Muffin tin and cupcake liners
• Mixing bowls
• Electric mixer or stand mixer
• Whisk and spatula
• Piping bag with a star tip (for frosting)
• Small spoons for drizzling sauces

Using a piping bag with a large star tip gives the frosting a swirled, ice-cream-like appearance, making the cupcakes look even more like mini sundaes.

Step-by-Step Instructions

Making the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the butter and sugar together until light and fluffy. This takes about 2-3 minutes using an electric mixer.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and the milk + sour cream mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
6. Scoop batter evenly into the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Making the Buttercream Frosting

1. In a large bowl, beat the butter until creamy and smooth (about 2 minutes).
2. Gradually add the powdered sugar, beating on low speed at first, then increasing to medium speed.
3. Add the vanilla extract and 2 tablespoons of heavy cream, then continue to beat for 3-4 minutes until fluffy. If needed, add more cream for a smoother consistency.
4. Transfer the frosting to a piping bag fitted with a large star tip.

Decorating the Cupcakes

1. Pipe a tall swirl of frosting on each cooled cupcake, mimicking the shape of soft-serve ice cream.
2. Drizzle with chocolate syrup and/or caramel sauce.
3. Sprinkle generously with rainbow sprinkles or crushed nuts.
4. Top each cupcake with a maraschino cherry for the perfect sundae look!

Tips and Variations

• Make them chocolate cupcakes – Simply replace ½ cup of flour with ½ cup of unsweetened cocoa powder for a rich chocolate flavor.
• Want a real ice cream twist? – Scoop out a small portion of the cupcake center and fill it with a tiny scoop of ice cream before serving!
• Dairy-free option – Use dairy-free butter, almond or oat milk, and a dairy-free frosting like coconut whipped cream.
• Nut-free version – Skip nuts and always check ingredient labels if serving to guests with allergies.
• Extra indulgent? – Add a drizzle of peanut butter or Nutella over the frosting.

Serving Suggestions

These cupcakes are best served fresh at room temperature so the frosting stays soft and creamy. Arrange them on a cake stand or tiered tray for an elegant party display.

For a fun twist, serve them alongside mini milkshakes or ice cream scoops for an ultimate dessert experience. If you’re hosting a party, set up a DIY cupcake bar where guests can add their own toppings!

Best Drink Pairings

• Milkshakes – A vanilla, chocolate, or strawberry milkshake perfectly complements the cupcake flavors.
• Coffee or Espresso – The bitterness balances out the sweetness, making it a great match.
• Hot Chocolate – A rich, creamy cup of cocoa makes these cupcakes even more indulgent.
• Dessert Wines – A sweet Moscato or a light port wine pairs beautifully with the chocolate and vanilla notes.

Storage and Reheating

Storing

• Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
• If storing for longer, keep them in the refrigerator for up to 5 days (but allow them to come to room temperature before serving for the best texture).

Freezing

• Unfrosted cupcakes can be frozen for up to 2 months.
• To freeze frosted cupcakes, place them on a tray to harden in the freezer for 1 hour, then transfer to a sealed container.

Reheating

• If refrigerated, let cupcakes sit at room temperature for 20-30 minutes before eating.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	~320 kcal
Carbohydrates	~42g
Protein	~3g
Fat	~16g
Sugar	~32g
Allergens	Dairy, eggs, gluten

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

These Ice Cream Sundae Cupcakes are an absolute delight! With their soft cupcake base, creamy frosting, and fun toppings, they look just like a classic ice cream sundae—without the melting mess. Try them for birthdays, special occasions, or just because you’re craving something sweet!

Have you made these cupcakes? Let us know in the comments and share your creations on social media!