Funfetti Ice Cream Sundae Cupcakes
There’s something magical about these cupcakes. It’s almost impossible to look at these and not smile.
Servings: 24 cupcakes
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