Description
These Ice Cream Sundae Cupcakes are a fun and festive dessert combining the flavors of a cupcake and a classic ice cream sundae, complete with frosting, sprinkles, and a cherry on top.
Ingredients
Units
Scale
- 1 box vanilla cake mix (plus ingredients listed on the box)
- 1/2 cup hot fudge sauce
- 1 cup vanilla frosting
- 1/4 cup rainbow sprinkles
- 12 maraschino cherries with stems
- 12 cupcake liners
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Prepare the cake batter according to the package instructions.
- Fill each cupcake liner about 2/3 full with the batter and bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- Once cooled, spoon about 1 teaspoon of hot fudge sauce onto the center of each cupcake and spread lightly.
- Frost the cupcakes with vanilla frosting to resemble whipped cream on a sundae.
- Top each cupcake with sprinkles and a maraschino cherry.
- Serve immediately or refrigerate until ready to serve.
Notes
- Ensure cupcakes are completely cooled before adding fudge and frosting to prevent melting.
- You can use chocolate or strawberry frosting for variation.
- Best served the same day for optimal texture and flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg