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Ice Cream Sundae Cupcakes Recipe (gluten-free + dairy-free option)

Ice Cream Sundae Cupcakes Recipe - the ultimate Summer baking project that nobody would ever know was gluten-free, wheat-free and Coeliac-friendly.
Keyword baking, gluten-free recipe, ice cream sundae cupcakes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12
Calories 545kcal
Author Becky Excell


For the cupcakes

  • 200 g butter softened (use Stork hard margarine if dairy-free)
  • 200 g caster sugar
  • 4 medium eggs
  • 165 g gluten-free self raising flour
  • 25 g cocoa powder ensure dairy-free if necessary
  • 1/4 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum

For the filling (optional)

  • chocolate spread use a dairy-free alternative if necessary

For the buttercream

  • 200 g butter softened (use Stork hard margarine if dairy-free)
  • 400 g icing sugar
  • 1 tsp vanilla extract

To decorate

  • chocolate sauce use melted dairy-free chocolate if necessary
  • gluten-free sprinkles
  • 12 cherries


For the cupcakes:

  • Preheat your oven to 160C Can / 180C and place cupcake cases into your cupcake tin. I sprinkle a little rice into each hole before the case as this helps reduce unwanted moisture.
  • Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
  • Gradually add your eggs (I whisk briefly in between each addition) and mix in.
  • Sift in your flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
  • Spoon your mixture into your cupcake cases and place in the preheated oven for 20-22 minutes.
  • Remove from the oven and allow to cool very briefly in the tin, then move the cases to a cooling rack.

For the buttercream

  • In a large bowl mix your softened butter on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour. You can use an electric hand mixer or stand mixer for this.
  • Add your icing sugar gradually. I add it in 2 stages and beat for about 3 minutes between each addition.
  • Add your vanilla extract and mix once more - it should now be done.

To assemble your cupcakes:

  • Once the cupcakes are cool, if filling, you need to core each cupcake. I use the larger end of one of my piping nozzles to gently push into the centre of each cupcake, then removing the core as you pull it out.
  • Fill each hole with chocolate spread until full.
  • Transfer your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. Alternatively, you can always spoon the buttercream on.
  • Drizzle each with chocolate sauce, add some colourful sprinkles and complete with a cherry on top as the star of the show. Enjoy!


Serving: 1g | Calories: 545kcal | Carbohydrates: 67g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 414mg | Fiber: 1g | Sugar: 54g