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Ice Cream Sundae Cupcakes

These Ice Cream Cupcakes are a whimsical and delicious treat. Light, moist, tender vanilla bean cupcakes are topped with scoops of fluffy strawberry, vanilla, and chocolate frosting and drizzled with chocolate ganache and a maraschino cherry.

Prep Time
25 mins
Cook Time
25 mins
Total Time
39 mins
Servings: 15
Calories: 723 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cupcakes:
  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs at room temperature
  • 3/4 cups granulated sugar
  • 2 tsp vanilla bean paste
  • 1/2 cup butter melted
  • 1/2 cup whole milk
  • 1 1/2 tsp lemon juice or vinegar
For the Vanilla Frosting:
  • 1 cup unsalted butter at room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cream or whole milk
For the Chocolate Frosting:
  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1/3 cup dark chocolate chopped, melted, and slightly cooled
  • 1/2 tsp vanilla
  • Pinch salt
For the Strawberry Frosting:
  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1/3 cup freeze dried strawberries crushed to a powder
  • For the Chocolate Ganache:
  • 6 ounces of dark chocolate chopped
  • 1/2 cup plus 2 tbs cream
  • Maraschino cherries optional

Instructions

    Cup of Yum
  1. For the Cupcakes: Preheat the oven to 350 degrees F.
  2. Line a standard cupcake tin with paper liners.
  3. In a medium bowl, place the flour, baking powder, baking soda, and salt. Mix until combined.
  4. In the bowl of a mixer fitted with a paddle attachment, add the melted butter.
  5. With the mixer on low, gradually add the sugar. Mix until thoroughly combined (about 2 to 3 minutes).
  6. Add the eggs one at a time. Mixing until just combined.
  7. Add the vanilla and mix.
  8. In a measuring cup, place the milk and lemon juice (or vinegar).
  9. Add the flour mixture and milk mixture in 3 separate steps, starting and ending with the flour mixture.
  10. Fill each cupcake liner only about 1/2 full. We want the cupcakes to be flat when they are baked.
  11. Bake for about 14 minutes or until a toothpick inserted in the center comes out with a few crumbs attached to it.
  12. Remove the cupcake pan from the oven, and allow the cupcakes to cool for about 10 minutes in the pan. Remove the cupcakes and allow them to cool completely on a drying rack.
  13. While the cupcakes cool, make the frosting.
  14. For each frosting flavor, use the following method: In the bowl of mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the salt, flavorings, and cream/milk.
  15. Place the chocolate and strawberry frosting flavors in separate bowls. Smooth the top and cover with plastic wrap. Chill until firm.
  16. For the vanilla, keep about 1/2 of the frosting at room temperature, and chill the rest.
  17. While the frosting chills, make the ganache.
  18. Warm the cream until just about to boil.
  19. Pour the cream over the chopped chocolate. Let it stand for a minute or two.
  20. Mix the chocolate and cream until smooth and shiny.
  21. To assemble the cupcakes, put a thing layer of vanilla frosting over the top of each cupcake.
  22. Using a small ice cream scooper, place a single scoop of each flavor frosting on the top of each cupcake.
  23. Drizzle the scoops with ganache.
  24. Place a cherry on top.

Nutrition Information

Calories 723kcal (36%) Carbohydrates 86g (29%) Protein 4g (8%) Fat 41g (63%) Saturated Fat 25g (125%) Cholesterol 118mg (39%) Sodium 197mg (8%) Potassium 260mg (7%) Fiber 2g (8%) Sugar 72g (144%) Vitamin A 1115IU (22%) Vitamin C 64.4mg (72%) Calcium 59mg (6%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 723

% Daily Value*

Calories 723kcal 36%
Carbohydrates 86g 29%
Protein 4g 8%
Fat 41g 63%
Saturated Fat 25g 125%
Cholesterol 118mg 39%
Sodium 197mg 8%
Potassium 260mg 6%
Fiber 2g 8%
Sugar 72g 144%
Vitamin A 1115IU 22%
Vitamin C 64.4mg 72%
Calcium 59mg 6%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.