Confetti Ice Cream Sundae Cupcakes Recipes

ICE CREAM SUNDAE CUPCAKES

Ice Cream Sundae Cupcakes image

These ice cream sundae cupcakes from Delish.com will make your inner child smile from ear to ear.

Categories ice cream cupcakes sundae cupcakes summer cupcake recipes kids cupcake recipe

Time 35m

Yield 24

Number Of Ingredients 7

Ingredients

1 box Devil's food cake mix, plus ingredients called for on box
3 c. powdered sugar
1/2 c. butter, softened
4 tbsp. milk
Chocolate syrup, for drizzling
Sprinkles, for garnish
Maraschino cherries, for garnish

Steps:

Preheat oven to 350°. Line a 12-cup cupcake tin with cupcake liners.
Prepare cake batter according to package instructions. Fill each cupcake liner about two-thirds full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool completely.
Make frosting: In a large bowl, combine powdered sugar and butter. Beat with a hand mixer until smooth and fluffy. If the mixture is too thick, beat in milk.
Using an ice cream scoop, scoop frosting onto cooled cupcakes. Drizzle with chocolate syrup then garnish with sprinkles and cherries.

CONFETTI ICE CREAM SUNDAE CUPCAKES

Confetti Ice Cream Sundae Cupcakes image

An excuse to eat "ice cream" any time of year!

Provided by Ana Calderone

Categories dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 14

Ingredients

24 wafer ice cream cones
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups sugar
3 large eggs
2 cups all-purpose flour
2/3 cup milk
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 1/4 cups rainbow sprinkles (not nonpareils)
2 cups vanilla buttercream (homemade or store-bought)
1/2 cup semisweet chocolate chips
1/2 teaspoon coconut oil
24 maraschino cherries, drained

Steps:

Preheat the oven to 350 degrees F. Place the ice cream cones in 2 cupcake cone baking racks set over 1 parchment-lined baking sheet.
Place the butter and sugar in the bowl of a stand mixer and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating after each addition until blended. With the mixer on low speed, gradually add the flour alternating with the milk and mix until incorporated. Beat in the baking powder, salt and vanilla. Fold in 1 cup of the rainbow sprinkles.
Divide the batter evenly among the cones with an ice cream scoop, filling 2/3 to completely full. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool for 30 minutes.
Transfer the buttercream to a piping bag fitted with a round tip or a large ziptop bag with the corner snipped off. Pipe a swirl of the vanilla buttercream on each cooled cupcake cone. Chill the frosted cupcakes in the refrigerator for at least 30 minutes.
Microwave the chocolate chips and coconut oil in a microwavable bowl on high in 30-second intervals, stirring until melted. Allow to cool slightly. Pour 1/2 teaspoon of the mixture in the center of each cupcake, allowing the chocolate to drip down the frosting. Working quickly, top each with a few rainbow sprinkles and a maraschino cherry.

ICE CREAM SUNDAE CUPCAKES

Ice Cream Sundae Cupcakes image

Here's how to make your own yummy, gluten free Ice Cream Sunday Cupcakes. Add a banana to make Banana Split Cupcakes. You can also set this up buffet style and let the children (and adults) build their own --what fun. http://www.elanaspantry.com/ice-cream-sundae-cupcakes/ http://www.elanaspantry.com/chocolate-cupcakes/ http://www.elanaspantry.com/whipped-cream-frosting/

Provided by Elanas Pantry

Categories Dessert

Time 35m

Yield 10 cupcakes, 5-7 serving(s)

Number Of Ingredients 5

Ingredients

10 chocolate cupcakes
1 pint vanilla ice cream
1 batch whipped cream frosting
1 package gluten free candy sprinkles
10 frozen cherries

Steps:

Place cupcakes on a large plate or platter.
Place one scoop of ice cream on top of each cupcake.
Spoon Whipped Cream Frosting onto ice cream.
Top with gluten free sprinkles and finish with a cherry.
Serve.

Nutrition Facts : Calories 114.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 25.1, Sodium 45.7, Carbohydrate 13.5, Fiber 0.4, Sugar 12.1, Protein 2

HOT FUDGE SUNDAE CUPCAKES

Hot Fudge Sundae Cupcakes image

Ready in 45 minutes, the only place these hot fudge sundae cupcakes will melt is in your mouth. Made with yellow cake mix, serve them in mini-waffle cone bowls, topped with hot fudge, whipped cream and cherries.

Provided by By Bree Hester

Categories Dessert

Time 45m

Yield 20

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 boxes (4 oz each) waffle ice cream bowls (20 bowls)
1 1/4 cups hot fudge topping (from 15.5-oz jar)
Whipped cream topping (from aerosol can)
Betty Crocker™ Parlor Perfect™ confetti sprinkles
20 maraschino cherries with stems (from 10-oz jar)

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake batter as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. (Save 4 cupcakes for another use.)
For each remaining cupcake, peel off paper liner; spread 1 tablespoon hot fudge topping on cupcake. Place cupcakes in waffle bowls. Top each with dollop of whipped cream topping, the sprinkles and a cherry.

Nutrition Facts : ServingSize 1 Serving

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