Ice Cream Sundae Cupcakes

These babies are a labor of love, I tell ya. The end result is so fun looking and delicious, but these are definitely not in the “throw something together quickly” camp. A standard white cake with 3(!) icing flavors to mimic a scoop of Neopolitan ice cream, and of course, the fixin’s… sprinkles, hot fudge drizzle, and a cherry on top. I brought these to work and was told this flavor quickly propelled to the top of several coworkers’ fave flavor list! I think they would be adorable for an ice cream themed party 😊🍦 I might try making them in ice cream cones next time! 

Ingredients (makes 2 dozen cupcakes):

For the cupcakes

  • 1 cup whole milk, divided
  • 6 large egg whites
  • 1 tbsp. vanilla extract
  • ¼ tsp. almond extract
  • 2¾ cups (11 oz.) flour
  • 1½ cups (10.5 oz) sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • ¾ tsp. salt
  • 12 tbsp. (¾ cup) unsalted butter, at room temperature

For the frostings

  • 1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • Pinch of salt
  • 2 tbsp. heavy cream
  • 1 tbsp. vanilla extract
  • 3 oz bittersweet chocolate, melted
  • 1/2 cup finely diced strawberries 

For garnish

  • Sprinkles
  • Hot fudge sauce
  • Maraschino cherries


Preheat your oven to 350 degreees Fahrenheit and line muffin tins with liners. In a small bowl, add 1/4 cup of milk, the egg whites, and extracts. Whisk to combine, then set aside. In the bowl of your stand mixer, combine flour, sugar, baking powder, and salt. Mix gently for 30 seconds, then add butter. Mix until reaches the texture of wet sand. Add the other 3/4 cup of milk and mix just until combined. Finally, add the egg white mixture in 3 parts, mixing for about 20 seconds between additions. Divide batter equally among wells. Bake for 15-18 minutes, turning halfway through baking. Transfer to wire rack to cool completely. 

While your cupcakes are cooling, start on your icings. Place butter in the bowl of your stand mixer and beat on medium with the whisk attachment until smooth, ~1 minute. Turn mixer down to slow speed and slowly add confectioner’s sugar. Gradually increase speed, scraping down sides of bowl as needed. Slow speed again and add salt, heavy cream, and vanilla. Gradually increase speed to medium high and beat until lift and fluffy, ~4-5 minutes. Take half of the icing out and place either in a small bowl or directly into pastry bag. Divide what’s left in the bowl into two, leaving one portion in the bowl. Melt chocolate in 30 second intervals, stirring between. Once melted, allow to cool for a couple of minutes, then add on low speed to vanilla icing already in mixing bowl. Beat until fully combined. In a new, clean bowl, place the second smaller portion of vanilla icing and your strawberries. Again, beat until fully combined. 

Begin by piping vanilla icing onto the top of each cupcake, then smoothing down flat across top and sides. 

Pour some sprinkles on a plate, then slowly roll the edges of the cupcakes in the sprinkles until you have a sprinkle border all the way around. 

Next, squeeze a dollop of vanilla icing on top of each cupcake. If you have a small scoop, like a melon baller or small dough scoop, that would be perfect too! Repeat with the chocolate and strawberry icings. *Note: this batch my colors did not turn out as vibrant in the past because I’d subbed cocoa powder for the chocolate in a pinch and leftover strawberry cream cheese icing. Normally the chocolate and strawberry are much more vibrant; I’ve just not photographed the good ones. 😂* 

Next, drizzle a small amount of hot fudge sauce in the center of each cupcake. 

And last but not least, the cherry! 

There you have it! Like I said, SUPER cute and fun, just a few more steps than my average cupcake. I hope you enjoy these as much as I do! 

Original idea, cake and vanilla icing recipe adapted slightly from Annie’s Eats.

Strawberry Lemonade Cupcakes

Growing up, I never would have even tried a lemon dessert. If it ain’t chocolate, it ain’t dessert. Recently though, I can’t seem to get enough of the flavor combined with fruit! These strawberry lemonade cupcakes are my most recent flavor foray and and they were a big hit with the girls at work! These are great for summer time, and would be super cute incorporated into a lemonade stand-themed party. 


For the cake:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp lemon zest
  • 12 tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 3/4 cup milk
  • 2 cups fresh strawberries, chopped
  • Lemon juice for brushing (optional)

For the frosting: 

  • 1 cup fresh strawberries, roughly chopped
  • 12 oz. cream cheese, at room temperature
  • 18 tbsp unsalted butter, at room temperature
  • 2 2/3 cups confectioners’ sugar
  • 3 tsp lemon juice
  • 1 tsp vanilla extract


Begin by preheating oven to 325 degrees Fahrenheit and lining cupcake tins with liners, about 21-22 for this recipe. Chop your strawberries and zest your lemon, then stop and admire your handwork while taking biiiiig whiffs of the delicious scent wafting from the bowls…  


Mm mm, yes.  In a medium mixing bowl, combine the flour, baking powder, salt and lemon zest. Whisk together and set aside. In the bowl of your stand mixer, beat the butter on medium speed until light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at time. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula. 

Fill each liner about 3/4 full and bake for 20-25 minutes, rotating tins halfway through baking. Allow to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. 

While your cupcakes are cooling, poke a few holes in the tops and drizzle with lemon juice if you want a nice kick of lemon flavor.  

Otherwise, move on to your frosting! Purée your strawberries and strain to remove seeds; set aside. In the bowl of your stand mixer, beat together the butter and cream cheese until fluffy. Add the confectioners’ sugar and beat again until smooth. Drizzle in the lemon juice and vanilla until incorporated. Finally, add the strawberry purée until you reach your desired texture and flavor (I added 6 or 7 tablespoons).  


Frost cooled cupcakes and enjoy! 😎

Recipe adapted slightly from Annie’s Eats.

Strawberry Cupcakes


Ok, I promise I DO make cupcakes that aren’t chocolate or strawberry… Just not lately. 😜 As someone who is perched definitively in the chocolate camp, I was surprised at how much I enjoy these. Moist (I hate that I just used that word) vanilla cake folded with strawberries and a strawberry Swiss meringue buttercream that tastes like a strawberry milkshake. Mmmhmmm! I will say this frosting is a pain in the booty to make, all that constant whipping and temperature checking… A lot needs to go right. But when it does, you get this frothy, lighter-than-air frosting that is well worth the wait. I make this in peppermint and marshmallow as well 😋 Good stuff, Maynard!

For the cupcakes:

  • 2¼ cups all-purpose flour
  • ½ cup cake flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 sticks unsalted butter, at room temperature
  • 2¼ cups sugar
  • 1½ tsp. vanilla extract
  • 3 large eggs plus 1 large egg white
  • 1 cup milk
  • 2½ cups finely chopped fresh strawberries

For the frosting:

  • 1½ cups fresh strawberries, rinsed, hulled and coarsely chopped
  • 4 large egg whites
  • 1¼ cups sugar
  • 3 sticks unsalted butter, at room temperature


  • To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.


  • Next, combine the butter, sugar and vanilla in the bowl of your mixer. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each egg.


  • With the mixer on low speed, alternate adding the flour mixture with the milk in 2 additions, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.


  • Divide the batter between the paper liners, filling each about ¾-full.


  • Bake until golden and a toothpick inserted in the center comes out clean (this was about 24 mins in my oven), rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.


  • To make the frosting, place the strawberries in a food processor or blender. Puree until completely smooth.


  • Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved (which will feel like it takes FOR-EV-ER).


  • Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temp. Reduce the speed to medium and add the butter, 2 tablespoons at a time, completely incorporating before adding the next batch. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and again. From personal experience, this can take anywhere from a couple of minutes to 10-15. Don’t give up!20140625-151302-54782927.jpg
  • Finally, blend in the strawberry puree until smooth and completely mixed.20140625-151301-54781178.jpg20140625-151300-54780337.jpg
  • Frost and enjoy!

Recipe from Annie’s Eats


Mmmm, strawberries.