Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Alaska Cupcakes

Baked Alaska Cupcakes Recipe – A Show-Stopping Dessert with Ice Cream and Meringue

  • Author: David Andersson
  • Total Time: 35–40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Baked Alaska Cupcakes are a modern, individual adaptation of the classic Baked Alaska dessert. Each cupcake consists of three distinct layers: a baked cake base, a frozen ice cream center, and a fluffy meringue coating that is toasted until golden. The contrast of warm, lightly caramelized meringue with cold ice cream inside makes this dessert unforgettable.

Ingredients

Scale

Cupcake Base

(Use homemade or boxed—vanilla works best)

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup milk

Ice Cream Layer

  • 1–1½ quarts ice cream (vanilla, chocolate, or strawberry)
    Slightly softened

Meringue

  • 4 large egg whites, room temperature

  • 1 cup granulated sugar

  • ¼ tsp cream of tartar

  • 1 tsp vanilla extract

Instructions

1. Bake the Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin.

  2. Whisk flour, baking powder, and salt.

  3. Cream butter and sugar until light and fluffy.

  4. Beat in eggs one at a time, then vanilla.

  5. Alternate adding dry ingredients and milk.

  6. Fill liners ⅔ full and bake 18–20 minutes.

  7. Cool completely.

2. Add Ice Cream

  1. Cut a small well in the center of each cupcake.

  2. Fill with ice cream (use a scoop or spoon).

  3. Freeze cupcakes for at least 1 hour, until solid.

3. Make the Meringue

  1. Beat egg whites and cream of tartar until soft peaks form.

  2. Gradually add sugar, beating until stiff, glossy peaks.

  3. Mix in vanilla.

4. Assemble & Torch

  1. Pipe or spoon meringue over frozen cupcakes, sealing all edges.

  2. Use a kitchen torch to toast the meringue until golden
    OR place under a broiler for 30–60 seconds (watch closely!).

Notes

These Baked Alaska Cupcakes are best enjoyed the day they’re made, when the contrast between the cold center and toasted meringue is at its peak. If you don’t have a kitchen torch, a quick pass under the broiler works just as well—just watch closely. For extra flair, add a drizzle of berry sauce or a sprinkle of crushed freeze-dried fruit right before serving.

  • Prep Time: 30 minutes
  • Cook Time: 5–7 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: ~290 kcal

Keywords: individual baked alaska dessert, baked alaska cupcake recipe, mini baked alaska cupcakes, ice cream filled cupcakes with meringue

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipesmaria.com/baked-alaska-cupcakes-with-ice-cream-and-toasted-meringue/