Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours (including freezing)
Yield: 12 cupcakes
Ice Cream Sundae Cupcakes are a whimsical dessert that layers cupcake batter with scoops of ice cream, topped with whipped cream, chocolate sauce, sprinkles, and cherries—perfect for birthdays and celebrations.
Ingredients
1 box vanilla or chocolate cake mix (plus required eggs, oil, and water)
12 scoops of your favorite ice cream (slightly softened)
1½ cups whipped cream or whipped topping
½ cup chocolate sauce or hot fudge
Sprinkles, for topping
Maraschino cherries, for garnish
Instructions
Preheat oven and prepare cake mix according to package instructions. Line a muffin tin with cupcake liners.
Fill each liner about ⅔ full with cake batter and bake according to box directions. Let cupcakes cool completely.
Once cooled, use a spoon or cupcake corer to scoop out a small center from each cupcake.
Place a scoop of ice cream into each cupcake cavity and smooth the top. Freeze until firm, about 1–2 hours.
Top each with whipped cream, drizzle with chocolate sauce, and add sprinkles and a cherry.
Serve immediately or keep frozen until ready to enjoy.
Notes
Use a variety of ice cream flavors for a fun assortment and visual appeal.
Make them ahead and freeze without the toppings, then add whipped cream, chocolate sauce, sprinkles, and cherries right before serving to keep everything fresh and tidy.
Mini cupcakes work great for bite-sized sundaes—perfect for kids’ parties or dessert platters.
For a neater scoop, freeze the cupcakes briefly before adding ice cream so they’re more stable when assembling.
Nutrition (Per Cupcake)
Calories: 290
Sugar: 26g
Sodium: 220mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg
Ice Cream Sundae Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including freezing)
- Yield: 12 cupcakes 1x
Description
Ice Cream Sundae Cupcakes are a whimsical dessert that layers cupcake batter with scoops of ice cream, topped with whipped cream, chocolate sauce, sprinkles, and cherries—perfect for birthdays and celebrations.
Ingredients
1 box vanilla or chocolate cake mix (plus required eggs, oil, and water)
12 scoops of your favorite ice cream (slightly softened)
1½ cups whipped cream or whipped topping
½ cup chocolate sauce or hot fudge
Sprinkles, for topping
Maraschino cherries, for garnish
Instructions
Preheat oven and prepare cake mix according to package instructions. Line a muffin tin with cupcake liners.
Fill each liner about ⅔ full with cake batter and bake according to box directions. Let cupcakes cool completely.
Once cooled, use a spoon or cupcake corer to scoop out a small center from each cupcake.
Place a scoop of ice cream into each cupcake cavity and smooth the top. Freeze until firm, about 1–2 hours.
Top each with whipped cream, drizzle with chocolate sauce, and add sprinkles and a cherry.
Serve immediately or keep frozen until ready to enjoy.
Notes
Use a variety of ice cream flavors for a fun assortment and visual appeal.
Make them ahead and freeze without the toppings, then add whipped cream, chocolate sauce, sprinkles, and cherries right before serving to keep everything fresh and tidy.
Mini cupcakes work great for bite-sized sundaes—perfect for kids’ parties or dessert platters.
For a neater scoop, freeze the cupcakes briefly before adding ice cream so they’re more stable when assembling.