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Funfetti Ice Cream Sundae Cupcakes

There’s something magical about these cupcakes. It’s almost impossible to look at these and not smile.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Funfetti Ice Cream Sundae Cupcakes
Servings: 24 cupcakes
Author: Amanda Rettke



  • 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


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


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


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