If you’re craving a treat that’s equal parts nostalgic and festive, Ice Cream Sundae Cupcakes are about to become your go-to dessert! Imagine moist, chocolatey cupcakes filled with creamy vanilla ice cream, crowned with whipped cream, chocolate sauce, rainbow sprinkles, and a cherry on top. These little delights bring the best of a classic ice cream sundae and a cupcake together, making every bite a party. Whether you’re planning a summer celebration or simply looking to brighten up a weeknight, this easy recipe guarantees pure, joyful smiles.
Ingredients You’ll Need
What makes Ice Cream Sundae Cupcakes truly shine is the blend of staple ingredients—each playing a vital role in creating irresistible flavors and textures. From the rich chocolate cake base to the playful garnishes, you’ll love assembling these with minimal fuss.
- Chocolate Cake Mix: Provides the quick, foolproof base for wonderfully soft cupcakes.
- Eggs, Oil, and Water: Essential to bring the cake mix to life, ensuring a tender, moist crumb.
- Vanilla Ice Cream (1.5 quarts, softened): The heart of the sundae experience, giving a creamy, cool contrast to the cake.
- Heavy Cream (1 cup): Whips up beautifully for a fluffy, cloud-like topping.
- Powdered Sugar (2 tablespoons): Sweetens the whipped cream without any grittiness.
- Vanilla Extract (1/2 teaspoon): Adds warmth and depth to the whipped cream.
- Chocolate Sauce (1/2 cup): Essential for that drizzle of decadence!
- Rainbow Sprinkles (1/4 cup): Bring color and fun, perfect for all ages.
- Maraschino Cherries (12): The timeless topper for a true sundae look.
How to Make Ice Cream Sundae Cupcakes
Step 1: Bake the Chocolate Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Prepare the boxed chocolate cake mix just like the package tells you, using the eggs, oil, and water specified. Divide the batter into the liners for a dozen cupcakes—aim for about two-thirds full so they rise perfectly without overflowing. Bake for 18 to 20 minutes, then let them cool completely; you want them totally cool before moving to the next (frosty!) step.
Step 2: Hollow Out the Cupcakes
Once your cupcakes are cool, use a spoon or a small knife to gently scoop a little crater from the center of each—deep enough to tuck in some ice cream, but not all the way to the bottom. Save the bits you remove for a sneaky snack!
Step 3: Fill with Ice Cream
Take your softened vanilla ice cream and drop a small scoop into each cupcake cavity. Level off the top with an offset spatula or the back of a spoon so the surface is flat. This step transforms your cupcakes into bona fide Ice Cream Sundae Cupcakes and adds that delightful, creamy bite in the middle.
Step 4: Freeze to Set
Pop the filled cupcakes into the freezer for about an hour. This helps the ice cream firm up again and keeps everything in place for decorating later.
Step 5: Whip Up the Topping
While the cupcakes chill, whip your heavy cream with powdered sugar and vanilla extract until stiff peaks form. A hand mixer does the job lickety-split, but a good whisk and some elbow grease work, too!
Step 6: Decorate and Serve
Take the cupcakes out of the freezer, and layer on the finishing touches—first, a generous dollop or swirl of whipped cream, then a playful drizzle of chocolate sauce, plenty of rainbow sprinkles, and a happy maraschino cherry right on top. Enjoy immediately or freeze until you’re ready to present your Ice Cream Sundae Cupcakes to delighted guests!
How to Serve Ice Cream Sundae Cupcakes
Garnishes
Half the magic of Ice Cream Sundae Cupcakes is in their presentation! Adorn each with extra sprinkles, a drizzle of caramel or strawberry syrup, or swap the maraschino cherry for fresh berries for a twist. Feel free to pipe the whipped cream in rosettes using a star tip for a bakery-worthy finish.
Side Dishes
These cupcakes are stars all on their own, but you can round out your sundae bar with bowls of chopped nuts, mini chocolate chips, or fresh fruit on the side. Serve them alongside a fruit salad or chilled coffee drinks for a full-on summer dessert spread.
Creative Ways to Present
For birthdays or parties, arrange Ice Cream Sundae Cupcakes on a tiered cake stand or individual cupcake holders for maximum wow-factor. You could also set up a “decorate your own” station—let guests add their own toppings, sauces, and garnishes to turn dessert into an interactive, memory-making event.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ice Cream Sundae Cupcakes in an airtight container in the freezer for up to a week. Keep in mind that the cake may get a bit firmer, but a few minutes at room temperature before serving will help bring back the perfect texture.
Freezing
These cupcakes freeze beautifully, making them ideal for parties or impromptu treats. Once assembled, simply keep them in a single layer (or separated with parchment) to avoid smudging the toppings. When ready to serve, they’ll be just as charming and delicious.
Reheating
No actual reheating is required for Ice Cream Sundae Cupcakes—just let them sit out for 5–10 minutes before eating so the cake softens and the ice cream isn’t too rock-solid. They’re meant to be enjoyed frosty, just like a real sundae!
FAQs
Can I use homemade cake instead of a mix?
Absolutely! If you have a favorite from-scratch chocolate cupcake recipe, it works perfectly here. Just bake as directed, cool, and proceed with the filling and toppings for that same sundae magic.
What other ice cream flavors work well?
The possibilities are endless—try strawberry, mint chip, or cookies and cream for fun variations. Mixing and matching let you personalize each Ice Cream Sundae Cupcake to your taste or party theme.
How can I make these ahead for a party?
You can bake the cupcakes and fill them with ice cream a day or two in advance; freeze until ready to top and serve. Save the whipped cream and final garnishes for just before serving to keep everything fresh and pretty.
Can I make these gluten-free or dairy-free?
Definitely! Use a gluten-free cake mix and select dairy-free ice cream and whipped topping. With today’s options, it’s easy to whip up allergy-friendly Ice Cream Sundae Cupcakes without sacrificing flavor or fun.
What’s the best way to transport them?
For picnics or parties, place cupcakes in a cupcake carrier and keep chilled with an ice pack. Add the whipped cream and garnishes when you arrive to keep everything picture perfect and prevent melting.
Final Thoughts
These Ice Cream Sundae Cupcakes transform any gathering into a special occasion, and they might just become your new favorite party hack. So grab your sprinkles and cherries, and share the magic—one irresistible cupcake at a time!
Print
Ice Cream Sundae Cupcakes Recipe
- Total Time: 45 minutes (plus freezing time)
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of cupcakes and ice cream with these Ice Cream Sundae Cupcakes. A perfect treat for any occasion, these sweet and creamy desserts will surely impress your guests.
Ingredients
Cupcakes:
- 1 box chocolate cake mix (plus required eggs, oil, and water)
Filling and Toppings:
- 1.5 quarts vanilla ice cream (softened)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate sauce
- 1/4 cup rainbow sprinkles
- 12 maraschino cherries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the cupcakes: Follow the package instructions to prepare the chocolate cake mix, divide the batter among the liners, and bake for 18–20 minutes. Let cool.
- Add ice cream: Scoop out a cavity from each cupcake, fill with softened vanilla ice cream, and freeze for 1 hour.
- Whip the cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Top each cupcake with whipped cream, chocolate sauce, sprinkles, and a cherry.
- Serve: Enjoy immediately or freeze for later.
Notes
- Experiment with different ice cream flavors and toppings for variety.
- For a more decorative touch, use a piping bag to pipe the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
