Ice Cream Sundae Cupcakes Recipe

Alright, let’s get real—who here hasn’t wished that cupcakes and ice cream sundaes could magically merge into one adorable, delicious dessert? 🙋‍♀️ I know I did. Well, guess what? That dream is totally possible. Enter: Ice Cream Sundae Cupcakes. These beauties look like little sundaes, but they’re actually cupcakes. Mind. Blown.

In this recipe (and my unsolicited but very useful tips), I’ll walk you through how to create these show-stopping treats that’ll have everyone at your next party saying, “Wait, you made these?” (Yes. Yes, you did.)

Why Ice Cream Sundae Cupcakes Are Basically Dessert Royalty

You know how regular cupcakes are cute but kinda predictable? And sundaes are awesome but melt faster than my patience in a long line? Ice Cream Sundae Cupcakes solve both problems.

Here’s why they’re the best of both worlds:

• They look like ice cream sundaes, complete with whipped cream, sprinkles, and a cherry on top.
• They’re portable—no drippy, sticky mess like a real sundae.
• They’re perfect for parties because they don’t require a freezer (or an advanced degree in sorcery to keep them from melting).
• They’re just really freaking adorable.

Ever wondered why nobody thought of this sooner? Same. But hey, better late than never, right?

Ingredients You’ll Need for Ice Cream Sundae Cupcakes

Good news: you don’t need fancy ingredients or a unicorn tear extract for this recipe. Everything here is super basic and easy to find.

For the cupcakes:

• 1 box of chocolate cake mix (or make your own, but honestly? No judgment if you’re lazy like me.)
• Eggs, oil, and water (according to your cake mix box)

For the “sundae” topping:

• 1 batch of buttercream frosting (or store-bought, no one’s checking)
• Chocolate ganache (melted chocolate + a little heavy cream)
• Whipped cream (the kind from a can works perfectly)
• Sprinkles (the more obnoxious, the better)
• Maraschino cherries (mandatory, IMO)

Step-by-Step: How To Make Ice Cream Sundae Cupcakes

Ready? Let’s do this. And don’t worry—it’s way easier than it looks.

Step 1: Bake the Cupcakes

• Preheat your oven to 350°F (or whatever your cake mix says).
• Line your muffin tin with cupcake liners.
• Prepare the batter according to the box (or your recipe, if you’re fancy).
• Fill liners 2/3 full and bake for about 18-20 minutes.
• Let them cool completely. Seriously. Don’t get impatient here. Hot cupcakes + frosting = sad, melty mess.

Step 2: Frost Like a Pro

Once your cupcakes are cool, frost them with buttercream using a large round tip or just a butter knife. Make a big mound to mimic an ice cream scoop. (Pro tip: If your mound looks more like a sad blob than a scoop, just cover it with more frosting. Problem solved.)

Step 3: Chocolate Drizzle Magic

Mix up your ganache and drizzle it over the frosting mound. Let it drip a little down the sides—it makes it look even more sundae-ish. Ever wondered why drips make desserts look fancier? Me too. But they just do.

Step 4: Decorate Like You Mean It

Here’s where you can really show off:

• Add a dollop of whipped cream on top.
• Sprinkle with… well, sprinkles.
• Crown each masterpiece with a shiny maraschino cherry.

FYI: If you skip the cherry, you’re legally required to call it something else because “sundae” without a cherry is basically just a dessert identity crisis. 😉

Tips & Tricks (Because I’ve Screwed This Up Before)

I won’t lie to you—I learned some of these the hard way. So here’s how to avoid rookie mistakes:

• Don’t overfill the cupcake liners. Unless you’re going for “volcano effect,” which… is a choice.
• Chill the frosting for a few minutes before piping. It holds its shape better and doesn’t slide around.
• Use a cookie scoop to get a perfectly rounded mound of frosting. Game changer.
• Go wild with the toppings. Crushed nuts? Mini M&Ms? Tiny chocolate chips? If it fits, it ships.

When to Serve These Showstoppers

You’re probably wondering: When’s the right occasion for these bad boys? Honestly? Anytime you want people to think you’re a dessert wizard. But here are some perfect excuses:

• Birthday parties (especially kids, because they lose their minds over these)
• BBQs & summer picnics (since they don’t melt like actual ice cream)
• Baby showers or bridal showers (just say they’re “on theme”)
• Tuesdays. Because sometimes Tuesday just needs a little help.

Can You Make Them Ahead of Time?

Oh, you’re thinking ahead? Look at you, all responsible. Yes, you can absolutely prep these in advance. Bake the cupcakes and frost them the day before. Add whipped cream and the cherry just before serving so it stays fresh and perky (nobody likes a sad, wilted cherry 🙃).

Why People Love These (Other Than the Obvious)

You’d think it’s just about how cute they look—and okay, that’s part of it. But these cupcakes actually taste amazing, too.

• The combo of moist chocolate cake, creamy frosting, and rich ganache is next-level good.
• You get all the fun of a sundae without the brain freeze.
• Kids and adults alike go nuts over them. (I’ve even seen adults push kids aside to grab the last one. Stay classy, Susan.)

Some Variations If You’re Feeling Adventurous

Not into chocolate? (First of all, who hurt you? 😜) But hey, no judgment. Here are some other fun twists:

• Vanilla cupcakes with strawberry frosting for a strawberry sundae vibe.
• Funfetti cupcakes with white frosting and colorful toppings.
• Brownie cupcakes (yep, bake brownie batter in cupcake tins) for extra richness.
• Mint chocolate chip frosting for a cool minty twist.

Ever wondered what happens if you mix peanut butter frosting with banana cupcakes? Answer: magic. Try it sometime.

Tools You’ll Need (Don’t Worry, Nothing Weird Here Either)

Let’s keep it simple. Here’s what you’ll need:

• Muffin tin + cupcake liners
• Piping bag & tips (optional but makes you look like you know what you’re doing)
• Mixing bowls & spatula
• Microwave-safe bowl for ganache
• Cookie scoop (optional, but trust me—chef’s kiss)

FAQs about Ice Cream Sundae Cupcakes

Can I freeze these cupcakes?

Sure, you can freeze the unfrosted cupcakes. But IMO, frosting & toppings are better fresh.

Can I use whipped cream frosting instead of buttercream?

You can, but whipped cream is softer and won’t hold the “scoop” shape as well. Buttercream = sturdier.

How long do they stay fresh?

About 2–3 days in an airtight container. But let’s be honest—they’re not gonna last that long.

Related Recipes

• Chewy Coconut Bars Recipe
• Easy Vanilla Cupcakes Recipe
• Chocolate Lasagna Cupcakes Recipe

Final Thoughts about Ice Cream Sundae Cupcakes

There you have it—Ice Cream Sundae Cupcakes, aka the dessert mashup you didn’t know you needed. These little guys are ridiculously cute, super tasty, and (don’t tell anyone) way easier to make than they look.

So the next time you want to bring something fun to a party, or just feel like flexing on Instagram with your baking skills, whip up a batch of these. Bonus points if you manage not to eat half of them before anyone else sees them.

And hey—if anyone asks you how you made them, feel free to smirk mysteriously and say, “Oh, it’s just a little something I whipped up…” 😉

Now go on—grab that piping bag and show those cupcakes who’s boss.

Happy baking! 🧁✨