Strawberry Sundae Cupcakes

Nothing screams summer like the sweet, fruity taste of strawberries paired with rich, creamy frosting and a hint of chocolate. These Strawberry Sundae Cupcakes are the perfect way to capture those carefree, sun-soaked days. Inspired by classic ice cream sundaes, these cupcakes bring together a moist vanilla base, luscious strawberry buttercream, decadent chocolate ganache, and playful sprinkles and cherries on top. In short, every bite is a mini celebration of summer.

Perfect for birthday parties, summer picnics, or simply as a treat to enjoy with a cup of tea, these cupcakes combine nostalgia, sweetness, and elegance in one bite. Even better, they’re surprisingly simple to make with everyday ingredients and some basic baking techniques.

Why You’ll Love These Strawberry Sundae Cupcakes

Here’s why these cupcakes are an instant favorite:

• Summery Flavors: The combination of vanilla, strawberry, and chocolate evokes the classic ice cream sundae experience.
• Moist & Fluffy Cupcakes: The cake base is tender, soft, and perfectly balanced with the rich buttercream.
• Vibrant Strawberry Buttercream: Made with freeze-dried strawberries for concentrated flavor and gorgeous pink color.
• Fun Presentation: Chocolate ganache drizzle, rainbow sprinkles, and cherries make these cupcakes visually irresistible.
• Perfect for Any Occasion: Serve them at summer parties, birthdays, or even as a whimsical dessert for weeknight treats.
• Customizable: Swap toppings, add different extracts, or adjust sweetness to suit your taste.

Ingredients Breakdown

This recipe yields 12–14 cupcakes. Ingredients are grouped by component for clarity.

Vanilla Cupcakes

• 1 1/4 cups (163g) all-purpose flour, measured correctly
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup plus 2 tbsp (150ml) milk

Strawberry Buttercream

• 1 cup freeze-dried strawberries
• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 3–4 tbsp (45–60ml) heavy cream
• 1/2 tsp vanilla extract

Chocolate Ganache

• 3 oz (85g | 1/2 cup) semi-sweet chocolate chips
• 1/4 cup (60ml) heavy whipping cream

Additional Toppings

• Rainbow sprinkles
• 12–14 cherries

Tools & Equipment Needed

• Standard cupcake pan
• Cupcake liners
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Whisk and spatula
• Food processor (for freeze-dried strawberries)
• Piping bags and tips (e.g., Ateco 844 or similar)
• Small saucepan or microwave-safe bowl (for ganache)
• Toothpick (for testing cupcake doneness)

Step-by-Step Instructions

Making the Cupcakes

1. Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
2. Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat butter, sugar, vegetable oil, and vanilla extract for 2–3 minutes until light and fluffy. Proper creaming is key for soft, airy cupcakes.
4. Add eggs: Mix in eggs one at a time, beating until mostly combined after each addition. Scrape the sides of the bowl as needed.
5. Incorporate dry ingredients: Add half of the flour mixture to the wet ingredients and mix until mostly combined.
6. Add milk: Slowly pour in milk and mix until combined. Batter may look curdled—that’s normal.
7. Add remaining dry ingredients: Mix until smooth and fully incorporated. Avoid overmixing to prevent dense cupcakes.
8. Fill cupcake liners: Measure approximately 3/4 full (about 47–48g of batter per cup).
9. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool cupcakes on a wire rack completely before frosting.

Making the Strawberry Buttercream

1. Prepare strawberry powder: Grind freeze-dried strawberries in a food processor until fine.
2. Cream butter: In a large bowl, beat butter until smooth and creamy.
3. Add sugar and strawberry powder: Mix half of the powdered sugar and all strawberry powder until smooth.
4. Add cream and vanilla: Mix in 3 tablespoons of heavy cream and vanilla extract until creamy.
5. Add remaining powdered sugar: Beat in remaining sugar until smooth.
6. Adjust consistency: Add the remaining tablespoon of cream as needed to reach piping consistency.

Assembling the Cupcakes

1. Pipe the buttercream: Use a piping bag with a decorative tip (Ateco 844 recommended) to swirl buttercream onto cooled cupcakes.
2. Make chocolate ganache: Heat heavy cream just until it begins to boil. Pour over chocolate chips in a small bowl. Let sit 1–2 minutes, then whisk until smooth. Cool 3–5 minutes.
3. Drizzle ganache: Using a spoon, squeeze bottle, or piping bag, drizzle ganache over buttercream.
4. Add toppings: Finish with sprinkles and a cherry on top.

Tips & Variations

• Fresh Strawberry Twist: Fold small diced fresh strawberries into the buttercream for added texture.
• Vegan Version: Use plant-based butter, non-dairy milk, and vegan chocolate chips.
• Extra Flavor: Add a hint of lemon zest to the buttercream for a refreshing lift.
• Mini Cupcakes: Use a mini muffin tin for bite-sized, party-friendly versions.

Flavor Profile & Pairings

• Taste: Sweet, fruity, creamy, and chocolatey.
• Texture: Soft and fluffy cupcakes with smooth buttercream and slightly thick ganache.
• Pairings: Best enjoyed at room temperature with tea or coffee.
• Occasions: Summer parties, birthday celebrations, or festive brunches.

Nutritional Overview (Per Cupcake)

Nutrient	Amount
Calories	455 kcal
Protein	3.1 g
Carbohydrates	59.3 g
Sugars	48.9 g
Fat	23.9 g
Saturated Fat	High
Sodium	60.8 mg
Cholesterol	78.9 mg
Fiber	Low

Make-Ahead & Storage Tips

• Cupcakes: Bake up to 1 day ahead; store cooled, unfrosted cupcakes in an airtight container.
• Buttercream: Can be prepared 1 day ahead and refrigerated. Bring to room temperature before piping.
• Ganache: Make ahead and store in an airtight container at room temperature. Rewarm gently if needed.
• Storage: Once decorated, store in an airtight container in the fridge. Best served at room temperature. Consume within 3–4 days for optimal freshness.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?
Yes, but freeze-dried strawberries provide concentrated flavor and a smoother buttercream. Fresh strawberries can make the frosting wetter, so adjust powdered sugar or cream as needed.

2. Can these cupcakes be frozen?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw completely and frost when ready to serve.

3. Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

4. Can I use chocolate buttercream instead of strawberry?
Absolutely! Chocolate and vanilla work wonderfully, though the “sundae” theme is best highlighted with strawberry.

5. How do I prevent buttercream from melting?
Keep cupcakes in a cool area. Avoid direct sunlight or overly warm kitchens, and serve at room temperature rather than chilled straight from the fridge.

Cooking Timeline (At a Glance)

Step	Time
Prep Ingredients	15 min
Cupcake Batter	15 min
Bake Cupcakes	15–18 min
Cooling	30 min
Strawberry Buttercream	15 min
Chocolate Ganache	5 min
Assembly & Decorating	15 min
Total Time	~1 hr 15 min + cooling

Serving Suggestions

• Serve on a festive cupcake stand for parties.
• Top with additional berries for a fresh twist.
• Cut into smaller portions for dessert buffets or kids’ parties.

Recipe Variations

1. Berry Medley Cupcakes: Add freeze-dried blueberries or raspberries to the buttercream.
2. Chocolate Lovers: Use chocolate cupcakes instead of vanilla for a richer dessert.
3. Caramel Sundae: Drizzle salted caramel over the buttercream before adding ganache.
4. Mini Sundaes: Bake as mini cupcakes and top each with a small amount of ganache and a cherry for bite-sized treats.

Ingredient Spotlight

Freeze-Dried Strawberries

Freeze-dried strawberries provide concentrated flavor and beautiful color to the buttercream. They can be stored in a sealed container for months and ground into a fine powder to intensify the strawberry taste.

White & Semi-Sweet Chocolate

Semi-sweet chocolate chips create the perfect ganache—smooth, glossy, and slightly bittersweet to balance the sweetness of the strawberry buttercream.

Pro Baking Tips

• Proper Creaming: Whipping butter and sugar thoroughly ensures light, fluffy cupcakes.
• Don’t Overmix: After adding flour, overmixing can produce dense cupcakes.
• Ganache Drizzle: Cool ganache slightly before drizzling to prevent it from running too much.
• Piping Perfection: Use a chilled piping bag for more control when decorating.

Storage & Freezing Guide

• Unfrosted Cupcakes: Freeze for up to 2 months.
• Frosted Cupcakes: Store in the fridge, covered, for up to 4 days. Allow to reach room temperature before serving.
• Ganache: Store separately at room temperature; rewarm gently before use.

Expanded Conclusion

These Strawberry Sundae Cupcakes perfectly capture the essence of a classic ice cream sundae in a fun, handheld dessert. With tender vanilla cupcakes, vibrant strawberry buttercream, rich chocolate ganache, and playful toppings, they’re guaranteed to delight family, friends, and party guests alike. Whether you’re celebrating summer, a birthday, or simply craving a sweet treat, these cupcakes are sure to impress. Follow the steps carefully, don’t rush the buttercream, and enjoy the process of creating these delightful desserts. Once baked, decorated, and tasted, you’ll understand why these cupcakes might become a seasonal favorite in your kitchen.

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