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These Ice Cream Sundae 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.
Hi Everyone! This is Aida from The Crafting Foodie, and I’m so excited to be back with all of you at Tastes of Lizzy T’s sharing another sweet treat. This time I’m bringing you a little taste of summer with these Ice Cream Sundae Cupcakes. Light, fluffy vanilla bean cupcakes topped with strawberry, chocolate, and vanilla frosting, chocolate sauce, and a cherry!
Winter lasted a really long time. I mean, really long. In New England we had snow less than ten days ago, so when it was 70 degrees and sunny this weekend, you better believe that it felt like a heatwave! My family and I basically spent the entire day outside, enjoying the weather. One of our favorite activities in the warm, humid summer months is to eat ice cream. Tons of it! Since 70 degrees isn’t suntan lotion weather, rather than chowing down on ice cream, I decided to make these Ice Cream Sundae Cupcakes.
Taking a look at these cupcakes, it’s hard to believe that there’s no ice cream in them. Nope. Not a drop. Those “ice cream scoops” on top of these Ice Cream Sundae Cupcakes, are actually scoops of frosting!
After whipping up a small batch of strawberry, chocolate, and vanilla frosting, I placed each flavor in a small cereal bowl and placed it in the refrigerator to chill. Then using an ice cream scoop which I usually use to make truffles or small cookies, I scooped the frosting to decorate each Ice Cream Sundae Cupcake.
And of course no good sundae is complete without some chocolate sauce and a cherry on top!
The cupcake itself is actually vanilla bean. But, you could make it any flavor. Since my children LOVE all things vanilla, they requested a vanilla cupcakes, so that’s what they got. Originally I was planning to make the cupcakes Neapolitan (a mix of vanilla, strawberry, and chocolate), but then I decided that Neapolitan cake and Neapolitan frosting would be a little too busy. Having a vanilla cupcake as a base for three different frosting flavors worked out beautifully.
Making three separate frosting flavors may seem like a lot of work, but they’re in such small batches that it’s actually easy. The strawberry frosting is my favorite. It’s flavored (and tinted) with crushed dehydrated strawberries. I chose to use dehydrated strawberries because their flavor is so concentrated (a little goes a long way), and the crushed strawberries naturally turn the frosting the prettiest shade of pink.
I can’t wait until it’s warm enough outside to have dinner and enjoy a real ice cream sundae on our back deck, but until then, these Ice Cream Sundae Cupcakes are the perfect treat – fluffy, moist vanilla bean cupcakes topped with the lightest strawberry, chocolate, and vanilla frosting scoops.