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Ice Cream Sundae Cupcakes

Servings: 12
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
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!


  • <b> For the Cupcakes </b>
  • 1 2/3 Cup All-Purpose Flour
  • 2 Teaspoon Baking Powder
  • 1 Cup White Sugar
  • 1 Cup Butter, Softened
  • 3 Eggs
  • 2/3 Cup Buttermilk
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Rainbow Sprinkles
  • Pinch of Salt, To Taste
  • <b> For the Vanilla Buttercream </b>
  • 1 2/3 Cups Powdered Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Butter, Softened
  • 1 Tablespoon Whole Milk
  • Pinch of Salt, To Taste
  • <b> For Decorating </b>
  • 1 Cup Milk Chocolate Chips
  • 1 Tablespoon Vegetable Oil
  • Rainbow Sprinkles


  • <b> For the Ice Cream Sundae Cupcakes </b>
  • 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.
  • Fill each wrapper ~2/3 of the way full and bake for 20-25 minutes . (Or until a toothpick inserted in the center comes out clean)
  • Cool completely.
  • <b> For the Vanilla Buttercream </b>
  • 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 </b>
  • 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.
Course: Dessert
Cuisine: American
Author: Krystle
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