Ice Cream Cupcake

Ice Cream Sundae Cupcakes

Total Time:
55 mins
Prep Time:
30 mins
Cook Time:
25 mins
18 servings
Dish Size:
Muffin pan
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January 29, 2016



  • 1 cup sugar
  • 1 cup butter, soft
  • 3 eggs
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sprinkles


  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • 1 2/3 cups powdered sugar
  • 1 cup semi-sweet chocolate chips
  • 1 Tablespoon vegetable oil
  • sour cherry candies
  • sprinkles


  1. Preheat oven to 350 degrees. 
  2. Line your temp-tations® 6-cup muffin pan with paper cupcake liners. If using one pan you will need to bake these in 3 batches. 
  3. For the cupcakes, cream together butter and sugar until smooth. 
  4. Blend in eggs, buttermilk and vanilla. 
  5. Slowly mix in flour, baking powder and salt. Fold in sprinkles. Do not overmix. 
  6. Bake for 20 - 25 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Cool completely before adding topping. 
  7. For the topping, place the butter in the bowl of stand mixer. Blend until smooth and fluffy, about 3 minutes. Blend in vanilla. Slowly add in powdered sugar and a little water if needed to reach desired consistency. 
  8. Use an ice-cream scoop to scoop frosting on top of each cupcake.
  9. For the chocolate sauce, combine the chocolate chips and oil in a microwave safe bowl. Microwave in 30 second increments, stirring in between each one until mixture is melted and smooth. 
  10. Pour a little bit of chocolate sauce over each frosting scoop. 
  11. Top with sprinkles and one cherry candy. 
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