Best 4 Ice Cream Sundae Cupcakes Recipes
Ice cream sundae cupcakes are a fun and delicious treat that is enjoyed by people of all ages. These cupcakes feature a moist and fluffy vanilla cake base, topped with a generous scoop of creamy vanilla ice cream, and drizzled with a rich chocolate ganache. They are a great way to celebrate a special occasion or to simply enjoy a sweet treat. There are many different recipes available for ice cream sundae cupcakes, so you can find one that suits your taste and preferences. Whether you are looking for a classic recipe or something a little more unique, you are sure to find a recipe that you will love.
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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.
Provided by Lizzy T
Categories Dessert
Time 39m
Number Of Ingredients 27
Steps:
- For the Cupcakes: Preheat the oven to 350 degrees F.
- Line a standard cupcake tin with paper liners.
- In a medium bowl, place the flour, baking powder, baking soda, and salt. Mix until combined.
- In the bowl of a mixer fitted with a paddle attachment, add the melted butter.
- With the mixer on low, gradually add the sugar. Mix until thoroughly combined (about 2 to 3 minutes).
- Add the eggs one at a time. Mixing until just combined.
- Add the vanilla and mix.
- In a measuring cup, place the milk and lemon juice (or vinegar).
- Add the flour mixture and milk mixture in 3 separate steps, starting and ending with the flour mixture.
- Fill each cupcake liner only about 1/2 full. We want the cupcakes to be flat when they are baked.
- Bake for about 14 minutes or until a toothpick inserted in the center comes out with a few crumbs attached to it.
- 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.
- While the cupcakes cool, make the frosting.
- 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.
- Place the chocolate and strawberry frosting flavors in separate bowls. Smooth the top and cover with plastic wrap. Chill until firm.
- For the vanilla, keep about 1/2 of the frosting at room temperature, and chill the rest.
- While the frosting chills, make the ganache.
- Warm the cream until just about to boil.
- Pour the cream over the chopped chocolate. Let it stand for a minute or two.
- Mix the chocolate and cream until smooth and shiny.
- To assemble the cupcakes, put a thing layer of vanilla frosting over the top of each cupcake.
- Using a small ice cream scooper, place a single scoop of each flavor frosting on the top of each cupcake.
- Drizzle the scoops with ganache.
- Place a cherry on top.
Nutrition Facts : Calories 723 kcal, Carbohydrate 86 g, Protein 4 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 118 mg, Sodium 197 mg, Fiber 2 g, Sugar 72 g, ServingSize 1 serving
ICE CREAM SUNDAE CUPCAKES
These ice cream sundae cupcakes from Delish.com will make your inner child smile from ear to ear.
Categories ice cream cupcakes sundae cupcakes summer cupcake recipes kids cupcake recipe
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Line a 12-cup cupcake tin with cupcake liners.
- Prepare cake batter according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool completely.
- Make frosting: In a large bowl, combine powdered sugar and butter. Beat with a hand mixer until smooth and fluffy. If the mixture is too thick, beat in milk.
- Using an ice cream scoop, scoop frosting onto cooled cupcakes. Drizzle with chocolate syrup then garnish with sprinkles and cherries.
CONFETTI ICE CREAM SUNDAE CUPCAKES
An excuse to eat "ice cream" any time of year!
Provided by Ana Calderone
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
- Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
- Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
- Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
- Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.
ICE CREAM SUNDAE CUPCAKES
Here's how to make your own yummy, gluten free Ice Cream Sunday Cupcakes. Add a banana to make Banana Split Cupcakes. You can also set this up buffet style and let the children (and adults) build their own --what fun. http://www.elanaspantry.com/ice-cream-sundae-cupcakes/ http://www.elanaspantry.com/chocolate-cupcakes/ http://www.elanaspantry.com/whipped-cream-frosting/
Provided by Elanas Pantry
Categories Dessert
Time 35m
Yield 10 cupcakes, 5-7 serving(s)
Number Of Ingredients 5
Steps:
- Place cupcakes on a large plate or platter.
- Place one scoop of ice cream on top of each cupcake.
- Spoon Whipped Cream Frosting onto ice cream.
- Top with gluten free sprinkles and finish with a cherry.
- Serve.
Nutrition Facts : Calories 114.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 25.1, Sodium 45.7, Carbohydrate 13.5, Fiber 0.4, Sugar 12.1, Protein 2
Tips:
- Use high-quality ice cream for the best results. Look for ice cream that is smooth and creamy, with no icy crystals.
- If you don't have a piping bag, you can use a spoon to scoop the ice cream onto the cupcakes.
- To make the whipped cream topping, be sure to use heavy cream that is at least 36% butterfat. This will help the whipped cream hold its shape.
- If you don't have a cherry on hand, you can use another type of topping, such as a chocolate chip or a sprinkle.
Conclusion:
Ice cream sundae cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a dessert that will be enjoyed by people of all ages. So next time you're looking for a sweet treat, give these ice cream sundae cupcakes a try!
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