Sundae Cupcakes Recipes

ICE CREAM SUNDAE CUPCAKES

Steps:

• 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.

ICE CREAM SUNDAE CUPCAKES

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.

HOT FUDGE SUNDAE CUPCAKES

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.

FROSTED CUPCAKE "SUNDAE" CONES

Steps:

• Make the cupcakes: Preheat oven to 350 degrees. Cover a 12-inch ovenproof bowl or tube pan (center removed) with a double layer of heavy-duty foil. Poke 12 holes in the foil, 2 1/2 inches apart, using a skewer or a sharp paring knife. Place a cone in each hole, leaving top inch of each visible.
• Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until combined.
• Fill each cone with 2 to 3 tablespoons batter. Bake, rotating bowl halfway through, until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer to a wire rack. Let cool completely.
• Make the Swiss meringue buttercream: Heat egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water, whisking, until mixture is warm to the touch and sugar dissolves (it should feel completely smooth when rubbed between 2 fingers).
• Transfer bowl to mixer, and whisk on low speed, gradually increasing speed to medium-high, until stiff (not dry) peaks form. Continue whisking until cooled and glossy peaks form, about 10 minutes.
• Reduce speed to medium-low, and add butter, a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to the paddle attachment. Continue beating on low speed until air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl. Beat until completely smooth.
• Transfer buttercream to a pastry bag fitted with a coupler or a large round tip. Pipe buttercream onto cupcake in a circular motion to create a "soft serve" swirl. Garnish with chocolate and cherries. Serve immediately.

CONFETTI ICE CREAM SUNDAE CUPCAKES

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

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.

SUNDAE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil liners.
• In a large, microwave-safe bowl, combine the butter and chocolate. Microwave, stirring every 30-seconds, until melted. Let cool slightly, then whisk in the sugar and eggs until smooth. Whisk in the flour, baking powder, baking soda and salt until just combined. Add the milk and whisk until smooth. Stir in the banana and peanuts with a wooden spoon.
• Spoon the batter into the muffin cups, filling each ¾-full. Bake until the tops of the cupcakes spring back when pressed gently, about 20 minutes. Remove the pan from the oven. Let the cupcakes cool for 5 minutes in the pan, then remove from the pan and let cool completely on a rack.
• In a large bowl, use an electric mixer on medium-speed to beat the butter, powdered sugar and salt until combined. Add the vanilla and milk. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes. Add the sugar cone crumbs and beat 1 more minute. Spoon the frosting into a piping bag with a large star tip. Place the cupcakes on a baking sheet and pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes.
• Pour the chocolate shell into a short, wide drinking glass. One at a time, turn each cupcake upside down and dunk the frosted tops into the chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and top with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes.

SUNDAE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Combine the butter and unsweetened chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then whisk in the granulated sugar and eggs until smooth. Add the flour, baking powder, baking soda and salt; whisk until just combined. Add the milk and whisk until smooth, then stir in the banana and peanuts.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Meanwhile, make the frosting: Beat the butter, confectioners¿ sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and milk; increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the crushed sugar cones and beat 1 more minute. Transfer to a piping bag fitted with a large star tip. Arrange the cupcakes on a baking sheet; pipe tall swirls of frosting onto the cupcakes. Refrigerate until the frosting is firm, about 20 minutes.
• Meanwhile, make the chocolate shell: Combine the semisweet chocolate and coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly, then pour into a short wide drinking glass for dunking the cupcakes. One at a time, turn each cupcake upside down and dunk the frosting in the melted chocolate; rotate to coat and let the excess drip off. Return to the baking sheet and decorate with sprinkles while the chocolate is still wet. Refrigerate until set, at least 30 minutes or overnight.