Pumpkin Spice Cupcake Sundaes
This Pumpkin Spice Cupcake Sundaes recipe is a cozy, festive treat combining spiced cupcakes, creamy vanilla ice cream, whipped cream, nuts, and caramel drizzle.
Servings: 6 servings
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon pumpkin spice a blend of cinnamon, nutmeg, ginger, and cloves
- 0.5 cup canned pumpkin puree
- 0.25 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 1 cup vanilla ice cream
- whipped cream for topping
- chopped nuts such as pecans or walnuts, for garnish
- caramel sauce for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the pan to prevent sticking.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
- In a separate bowl, whisk together the wet ingredients: canned pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix. The batter will be thick and slightly spiced.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely.
Assembly
- Place one cupcake in a dessert bowl or sundae glass. Top with a generous scoop of vanilla ice cream. Add a dollop of whipped cream on top, sprinkle with chopped nuts for crunch, and finish with a drizzle of caramel sauce.
- Serve immediately and enjoy the warm spices, creamy ice cream, and rich caramel flavors melding perfectly in every bite.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric Mixer or Whisk
- Muffin tin or cupcake pans
- Cupcake liners (optional)
- Ice cream scoop
- Spoons
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Assemble sundaes just before serving to preserve texture contrasts between warm cupcakes and cold ice cream.
- For a vegan version, substitute eggs with flax eggs and use dairy-free ice cream and whipped topping.
- Try adding dried cranberries or raisins to the batter for a tart surprise.
- Swap caramel sauce with maple syrup or sprinkle cinnamon over whipped cream for a seasonal twist.