These Ice Cream Sundae Cupcakes are a delightful treat for summer! Easy peasy and so delish. The kid’s eyes will light up! 
Thank you, Amanda, for letting me guest post today! I’m Carla of Chocolate Moosey where I blog mainly about dessert with some quick and easy dinner ideas (if only cupcakes were acceptable for dinner). 
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Funfetti Ice Cream Sundae Cupcakes

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
There’s something magical about these cupcakes. It’s almost impossible to look at these and not smile.

Ingredients

Cupcakes

  • 1 2/3 c all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c granulated sugar
  • 1/2 c 1 stick unsalted butter, melted
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 c sour cream
  • 3/4 c milk
  • 1/2 c rainbow sprinkles

Frosting

  • 3 c powdered sugar sifted
  • 1 c 2 sticks unsalted butter, softened
  • Pinch of salt
  • 1 tsp. vanilla extract

Chocolate

  • 1/2 c semisweet chocolate chips
  • 1 tbsp. vegetable oil
  • 12 maraschino cherries
  • Sprinkles to garnish

Instructions

For the Cupcakes

  • Preheat the oven to 350F degrees. Line a cupcake pan with 12 liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat together (with a mixer or whisk) the sugar and melted butter. Beat in the egg then vanilla and sour cream.
  • Add 1/3 of the flour mixture. Add 1/2 of the milk. Add another 1/3 part flour mixture. Add the remaining milk then add the remaining flour mixture. Fold in the sprinkles.
  • Divide the batter into the 12 liners. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the Frosting

  • In a large mixing bowl, beat together the sugar, butter, and salt until smooth, 2-3 minutes. Add the vanilla and beat another 2-3 minutes until fluffy. Scoop (or pipe) frosting on top of each cupcake.

For the Chocolate

  • In a microwave-safe bowl, melt the chocolate chips. Stir in the oil. Pour over each cupcake. Top with sprinkles and a cherry. Refrigerate until the chocolate hardens. Store in an airtight container for up to one week. Keep refrigerated if the chocolate softens too much.
  • Source: Adapted from 125 Best Cupcake Recipes

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.


Funfetti Ice Cream Sundae Cupcakes | www.chocolatemoosey.com

Since Amanda is going through some life changes with beautiful Baby Olivia and moving into a new home, let’s take a moment and celebrate life. When I think of a celebration, I think of cake and sprinkles. And when I think of cake and sprinkles, I think of Funfetti. And since it’s the middle of summer, I thought of Funfetti Ice Cream Sundae Cupcakes.

There’s something magical about these cupcakes. It’s almost impossible to look at these and not smile.


Funfetti Ice Cream Sundae Cupcakes | www.chocolatemoosey.com

I wanted these cupcakes to look like actual sundaes. I literally scooped the frosting with an ice cream scoop and plopped it right on top of each cupcake. Coworkers actually thought I had real ice cream on top! Nope, just regular vanilla buttercream. For the hot fudge sauce, I melted chocolate chips with a little bit of vegetable oil, just like you would for magic shell. I didn’t use real sauce because I didn’t want it to be messy (unless it’s a hot day where the chocolate is soft). If you really want to take these sundae cupcakes one step further, bake the cake batter in ice cream cones.


Funfetti Ice Cream Sundae Cupcakes | www.chocolatemoosey.com

Whether you are celebrating a birthday, a new beginning, or a big accomplishment, it’s important to celebrate life’s moments. Even if you aren’t celebrating, Funfetti Ice Cream Sundae Cupcakes are perfect to brighten anyone’s day or to simply say thank you for being my friend. So I think we can all agree when I say thank you, Amanda, for being a huge inspiration with your gorgeous cakes and for being a wonderful friend in the blogging world. I hope my cupcakes are as half as good as your rose cakes.

Thank you for being here today Carla!  These cupcakes are just beautiful, and I am dying to have one!

 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. So darn cute!! These cupcakes definitely looks like sundaes! Thanks for sharing the tips. A must try soon 🙂

  2. These are super duper adorable. And, yes… they DO make me smile 🙂 Fun, bright, and perfect for birthdays or any celebration. My boys would jump at these. And, congratulations to Amanda on new baby! A celebration indeed.

  3. oh my gosh! sooooo good! I love those super-sweet cakes we had as kids, but its hard to recreate those without a mix, which I refuse to do, this recipe totally hit that nostalgic spot for me. And even though there’s a lot of steps, they came together pretty easily. Thank you, Carla; this one is definitely going in the recipe box, and your blog is getting added to my bookmarks.

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