Ice Cream Sundae Cupcakes

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

You could use red, white, and blue sprinkles and patriotic cupcake liners for a 4th of July theme.

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

Ice Cream Sundae Cupcakes
Serves: Makes 18 regular sized cupcakes or 12 jumbo
 
Ingredients
Yellow Cupcakes
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1¼ cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup milk
Fluffy Marshmallow Icing & Decorating
  • 1 cup (2 sticks) butter, softened at room temperature
  • 13-ounce jar Marshmallow fluff
  • 4 cups powdered sugar
  • ½ teaspoon vanilla extract
  • Multi-colored nonpareil sprinkles
  • Optional: maraschino cherries and/or large bubblegum balls
Instructions
Cupcakes
  1. Preheat oven to 350° F and grease muffin pans or line pan with paper cups.
  2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, add the butter and sugar. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy (about 3 minutes).
  4. Add the eggs to the creamed butter, one at a time. Mix well after each addition.
  5. Stir in the vanilla.
  6. Using a mixer on low speed, add half of the flour and then half of the milk. Mix until well incorporated. Repeat with the remaining flour and milk.
  7. Fill each muffin cup ⅔ full and bake for 20 - 22 minutes or until golden brown and an inserted toothpick comes out clean.
  8. Let cool in pan for 5 minutes then transfer cupcakes to a wire rack to complete cooling process. Frost with icing when completely cooled.
Icing & Decorating
  1. In a medium mixing bowl, add the softened butter and vanilla. Mix with an electric mixer on medium speed until blended.
  2. Add the powdered sugar, 1 cup at a time, and mix on medium speed until the frosting becomes light and creamy.
  3. Add the marshmallow creme and mix until well incorporated.
  4. With a Wilton icing tip (I used size 1A), frost each cupcake.
  5. Shake the nonpareil sprinkles on top of each cupcake, covering the marshmallow icing completely.
  6. Top each cupcake off with a maraschino cherry or bubble gum ball.

Homemade yellow cupcakes topped with a fluffy marshmallow frosting, sprinkles, and a cherry on top make these cupcakes look like an ice cream sundae!

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Strawberry Shortcake

Once you've tried this easy, homemade Strawberry Shortcake you'll never turn back to store bought. This recipe combines common ingredients with easy steps so that you can impress your friends and neighbors .By contributing writer Beth

Once you’ve tried this easy, homemade Strawberry Shortcake you’ll never turn back to store bought. This recipe combines common ingredients with easy steps so that you can impress your friends and neighbors with a simple and delicious summer treat. And it’s one little dish that screams “SUMMER” loud and clear.

Make sure to not add too much milk into this. The mixture will be very dry and crumbly. But resist the urge to add more liquid. This shortbread is very close to scones. So just trust the directions, and they’ll turn out great.

Also, make sure to not over knead the dough. If you handle the dough too much, the butter will begin to melt and the shortbread will be tough and dry. Sticking with five folds during the kneading step will develop flaky and tender dough.

Enjoy!

Strawberry Shortcake
Recipe type: Dessert
Serves: 12
 
Easy and delicious summer treat!
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup oats
  • ¼ cup packed brown sugar
  • ¼ cup white sugar + 1 tablespoon, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, cold
  • ½ cup milk
  • 2 teaspoons maple extract
  • 3 tablespoons demerara sugar
  • 1 pint strawberries, cleaned and hulled
  • 1 cup whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Heat oven to 375° F and line a baking pan with a tray liner or parchment paper.
  2. In a bowl, place the flour, oats, brown sugar, ¼ cup of white sugar, baking powder, and salt. Stir to combine.
  3. Use a pastry blender or fork to cut in the butter until the mixture is crumbly.
  4. Add the milk and maple extract and stir until the dry mixture comes together. There will still be some dry spots. Don't worry.
  5. Turn the dough out onto a lightly floured surface and knead the dough tenderly. Turn it over onto itself about 5 times.
  6. Divide the dough into 12 equal portions. Mold each portion into a small ball and smash it gently with your hand onto the lined pan. Sprinkle with the demerara sugar.
  7. Bake at 375° for 15 minutes.
  8. While the shortcakes are baking, slice your strawberries and place them into a small bowl with 1 tablespoon of white sugar. Stir gently and let sit on the counter.
  9. In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract and whip until light and fluffy.
  10. When shortcakes come out, allow them to cool for 10 minutes on a wire rack. Cut in half and serve with strawberries and whipped cream.

Once you've tried this easy, homemade Strawberry Shortcake you'll never turn back to store bought. This recipe combines common ingredients with easy steps so that you can impress your friends and neighbors

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Honey Mustard Dressing

This homemade paleo honey mustard dressing was a surprise for me. One taste and it quickly became one of my favorites. It's also kid friendly.By contributing writer Tessa

This paleo honey mustard dressing was a surprise for me. I never really liked honey mustard dressing growing up, but one taste of this homemade version and it quickly became one of my favorites. It’s also kid friendly, and you might even have your kids willingly eating a salad!

I have been making my own salad dressings for some time. The quality of ingredients can’t be beat because I choose the oils and use no weird seasoning enhancers or stabilizers.

But most importantly, the flavors are SO much better! And the price can’t be beat either. In just a couple of minutes, you can have a delicious dressing that you’ll be eager to use and eat!

I believe using homemade mayo really sets this dressing apart, and it takes less than five minutes to make your own. Try it. We have become total mayo snobs in this household because of this recipe. Even my kids will refuse the store bought stuff now!

And while you can use this dressing in any way you see fit, my favorite salad for enjoying this dressing includes mixed greens topped with hard boiled eggs, cubed Dubliner cheese (or other sharp cheese), and mini bell peppers…yum!

This homemade paleo honey mustard dressing was a surprise for me. One taste and it quickly became one of my favorites. It's also kid friendly.

Paleo Honey Mustard Dressing
Serves: 8
 
Ingredients
  • ½ cup good quality mayo (I use homemade mayo)
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons mustard
  • 1 teaspoon onion powder or 1 tablespoon raw onion (finely minced or grated if you are not blending)
  • ½ teaspoon sea salt
Instructions
  1. Place all ingredients in a blender and whir briefly to blend thoroughly.
  2. Alternately, you can place all ingredients in a mason jar, use an immersion blender or place the lid on, and shake vigorously until the honey dissolves and blends in.
Notes
I use my own homemade mayo, which is KEY is my humble opinion!

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Cheesy Tater Tot Casserole

If you're feeding a large family or a small army, this delicious Cheesy Tater Tot Casserole is sure to please Even your meat-and-potatoes hubby will love it!By contributing writer Beth

If you’re feeding a large family or a small army, this delicious Cheesy Tater Tot Casserole is sure to please Even your meat-and-potatoes hubby will love it!

I’m sure you’ve seen those casseroles made with “cream of” soup, but this casserole is completely different. Aside from the tater tots, it’s all from scratch and homemade – yum!

You can make this dish with a variety of ground meat. I used pork and beef for a deliciously moist texture. Chicken and turkey would be a great lower fat alternative. If you’re going the reduced fat route, you could also use skim milk instead of whole milk. I would caution against using reduced fat cheese. It just doesn’t melt right for it to work in this combination.

I used a regular 9 x 13 inch casserole dish. You can use a larger pan if you’re worried about it bubbling over. I didn’t have that problem, but your experience may vary and nobody likes to have to clean the oven after a mess.

If you're feeding a large family or a small army, this delicious Cheesy Tater Tot Casserole is sure to please Even your meat-and-potatoes hubby will love it!

Cheesy Tater Tot Casserole
Serves: 8
 
Ingredients
  • 2½ pounds ground meat (beef, pork, chicken, or turkey)
  • 1 tablespoon minced garlic
  • 2½ teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground paprika
  • 1½ teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground dry mustard
  • ½ cup butter
  • 1 tablespoon Worcestershire sauce
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • 16 ounces shredded sharp cheddar cheese
  • 20-ounce package of frozen tater tots
Instructions
  1. Heat oven to 425° F.and spray a 9 x 13 inch pan with non-stick cooking spray.
  2. In a large pan, brown the ground meat over medium heat until thoroughly cooked. Crumble the meat as you cook it so it is in small pieces when it's done. Do not drain the meat.
  3. Add the garlic, salt, pepper, paprika, onion powder, thyme, and mustard. Stir to completely combine.
  4. Stir in the butter and Worcestershire sauce. Continue to cook over medium heat. Stir to melt the butter completely.
  5. Sprinkle the flour over the meat and stir in. Cook for 1 minute over medium heat.
  6. Stir in the milk slowly and bring back to a very low simmer over medium heat. Simmer for 1 minute.
  7. Stir in half the cheese. Blend until melted.
  8. Pour the meat mixture into the prepared casserole pan, and sprinkle the remaining cheese over the top. Arrange the tater tots over the top of the cheese.
  9. Bake at 425 degrees for 21 - 25 minutes until mixture is bubbly and tater tots are light golden brown.

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