Cherry on Top: Cute Ice Cream Sundae Cupcakes
If you’ve ever wished your cupcake could double as an ice cream sundae, today’s your lucky (cherry-topped) day! These vanilla cupcakes are dressed to impress, sporting chocolate sauce, a shower of sprinkles, and the all-important cherry on top—no melting required. Think of them as the dessert world’s version of a sweet disguise: undercover sundaes with a cake-y secret. Perfect for parties, celebrations, or just when your sweet tooth can’t decide between cake and ice cream. Grab your sprinkles and prepare for a “sundae” best treat that’s sure to have everyone asking for seconds!
Why these cupcakes are amazing:
- All of the taste of ice cream sundaes – without melting.
- Perfect for parties, BBQs, birthdays, or any time you want a cute, easy cupcake recipe.
- Easily customizable – you could even set up a sundae cupcake decorating dessert bar!
Ice Cream Sundae Cupcakes
Prep time: 20 minutes / Bake time: 14-16 minutes
Servings: 16-18 cupcakes
Ingredients
Cupcakes
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sour cream
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Frosting & Decoration
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- ½ tsp salt
- 2-3 Tbsp milk (optional)
- Rainbow sprinkles
- Maraschino cherries
- Hershey’s Sundae Dream chocolate sauce (extra thick)
Directions
Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
In the bowl of a stand mixer, combine the softened butter and sugar and cream until smooth.
Add in the eggs, vanilla and sour cream. Mix to combine, scraping down the sides often.
Add in the flour, baking powder, baking soda and salt. Mix well, scraping down the sides as needed.
Divide the batter between each cupcake liner, filling each about ½-⅔ full.
Bake in the preheated oven for 14-16 minutes or just until starting to golden and the center is set. Allow to cool completely before decorating.
For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
Mix on low just until combined.
Add in the remaining powdered sugar and 2-3 T milk (if needed). You want the frosting thick, but not dry and crumbly. Once combined, bump up the speed to medium and whip the frosting for an additional minute or until smooth and fluffy looking.
Once the cupcakes are cool, use an ice cream scoop to scoop out the frosting and place on top of each cupcake.
Drizzle with the chocolate syrup.
Decorate with the rainbow sprinkles and then place a cherry on top of each cupcake, pressing down slightly to ensure it sticks and doesn’t slide down the side with the chocolate.
Storage: Cupcakes can be stored in an airtight container for up to 3 days. For best results, assemble just prior to serving – the chocolate will drip and the cherry will seep the longer they set.
Variations
Any toppings you would put on an ice cream sundae!
- Strawberry sauce
- Peanut butter sauce
- Caramel sauce
- Chopped fruit, like bananas and strawberries.
- Nut toppings, like chopped peanuts, pecans, or walnuts.
- Chocolate chips
- Themed sprinkles for holidays or birthdays.
FAQ
Can I use store-bought cupcakes or a boxed cupcake mix for this recipe?
Absolutely! Store-bought cupcakes or a boxed vanilla cupcake mix will work just fine—just decorate them sundae-style and enjoy.
What kind of chocolate sauce should I use?
You can use any chocolate sauce you like, whether it’s homemade, hot fudge, or your favorite bottled variety. Keep in mind that thicker sauces will help the toppings stick to the cupcakes.
How do I keep the decorations from sliding off?
Make sure the cupcakes are completely cool before decorating, and use a thick layer of frosting as “glue” for the toppings.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and decorate them just before serving for the freshest look and taste.
