Ice Cream Sundae Cupcakes
Ice Cream Sundae Cupcakes: Moist vanilla cupcakes topped with sweet buttercream and rich chocolate. They look AND taste just like cake batter ice cream. The cutest birthday idea ever!
If you've read my blog for awhile you know my belief that ice cream is a summer food!! I do NOT crave cool, creamy ice cream in the Fall.
However, that doesn't mean I have to miss out on the ice cream flavors I miss.. These Ice Cream Sundae Cupcakes look and taste just like cake batter ice cream topped with chocolate syrup. SO good!
They start off with a homemade funfetti cake. Then they're topped with vanilla buttercream, chocolate ,and of course sprinkles!!
Feel free to add YOUR favorite toppings. Caramel, cherries, or peanuts would also be amazing!
Goes great with: Bubble Gum Ice Cream
Ice Cream Sundae Cupcakes - The Best of Two Worlds
📖 Recipe
Ice Cream Sundae Cupcakes
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Ingredients
For the Cupcakes
- 1 ⅔ Cup All-Purpose Flour
- 2 Teaspoon Baking Powder
- 1 Cup White Sugar
- 1 Cup Butter Softened
- 3 Eggs
- ⅔ Cup Buttermilk
- 2 Teaspoons Vanilla Extract
- ½ Cup Rainbow Sprinkles
- Pinch of Salt To Taste
For the Vanilla Buttercream
- 1 ⅔ Cups Powdered Sugar
- 2 Teaspoons Vanilla Extract
- ½ Cup Butter Softened
- 1 Tablespoon Whole Milk
- Pinch of Salt To Taste
<For Decorating
- 1 Cup Milk Chocolate Chips
- 1 Tablespoon Vegetable Oil
- Rainbow Sprinkles
Instructions
For the Ice Cream Sundae Cupcakes
- Preheat oven to 350 degrees F. Line a cupcake tin with paper wrappers.
- In a large bowl, cream butter and sugar together. Stir in eggs, milk, and vanilla.
- Add in salt and baking powder. Gradually stir in flour a little at a time until just combined. Fold in sprinkles.
- Fill each wrapper ~⅔ of the way full and bake for 20-25 minutes . (Or until a toothpick inserted in the center comes out clean)
- Cool completely.
For the Vanilla Buttercream
- Cream butter. Stir in vanilla and salt.
- Gradually add powdered sugar a little at a time, adding milk as needed until you reach your desired consistency.
<b>To Decorate
- In a microwave safe bowl, melt chocolate chips for 30-60 seconds or until smooth.
- Remove from heat and stir in vegetable oil.
- Use an ice cream scoop to place icing onto the top of each cupcake. Shape with a knife as needed.
- Spoon chocolate on top of the frosting. Top with rainbow sprinkles.
Nutrition
Craving More Cupcakes?
Chocolate Covered Cherry Cupcakes
What do you think of these Ice Cream Sundae Cupcakes?
