Ice Cream Sundae Cupcakes

5 from 1 vote

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings Cupcakes

Calories 463kcal

Author Krystle Smith

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