Ice Cream Sundae Cupcakes
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4.67 from 3 votes

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.
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 723kcal
Author: Lizzy T


For the cupcakes:

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs at room temperature
  • 3/4 cups granulated sugar
  • 2 tsp vanilla bean paste
  • 1/2 cup butter melted
  • 1/2 cup whole milk
  • 1 1/2 tsp lemon juice or vinegar

For the Vanilla Frosting:

  • 1 cup unsalted butter at room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cream or whole milk

For the Chocolate Frosting:

  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1/3 cup dark chocolate chopped, melted, and slightly cooled
  • 1/2 tsp vanilla
  • pinch salt

For the Strawberry Frosting:

  • 1/2 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1/3 cup freeze dried strawberries crushed to a powder
  • For the Chocolate Ganache:
  • 6 ounces of dark chocolate chopped
  • 1/2 cup plus 2 tbs cream
  • Maraschino cherries optional


  • 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.


Calories: 723kcal | Carbohydrates: 86g | Protein: 4g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 118mg | Sodium: 197mg | Potassium: 260mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1115IU | Vitamin C: 64.4mg | Calcium: 59mg | Iron: 3.2mg