Strawberry Sundae Cupcakes

This strawberry sundae cupcake recipe transforms a classic ice cream treat into an irresistible handheld dessert. The combination of moist vanilla cupcakes topped with vibrant strawberry buttercream, chocolate drizzle, and a cherry creates the perfect summertime indulgence that brings back memories of carefree days at the ice cream parlor.

I first created these cupcakes for my daughter's summer birthday party when the ice cream truck canceled last minute. The kids were even more excited about these sundae-inspired treats than they would have been about actual ice cream!

Ingredients

• All-purpose flour gives these cupcakes their tender crumb structure use unbleached for best flavor
• Baking powder provides the perfect rise without complicating the recipe
• Unsalted butter creates richness in both the cupcake and frosting allowing you to control salt content
• Granulated sugar sweetens while helping create that fluffy cake texture
• Vegetable oil works alongside butter to ensure the cupcakes stay moist for days
• Pure vanilla extract enhances flavor depth opt for real extract not imitation
• Large eggs bind ingredients and contribute to structure bring to room temperature first
• Milk adds moisture and helps create tender crumb whole milk works best
• Freeze-dried strawberries give intense natural flavor without adding unwanted moisture
• Powdered sugar creates smooth buttercream texture sift first to prevent lumps
• Heavy cream gives silky texture to both frosting and ganache no substitutes here
• Semi-sweet chocolate chips melt perfectly for drizzling use quality brands
• Sprinkles and cherries complete the sundae experience choose colorful jimmies for best visual impact

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 350°F and line your cupcake pan with paper liners. Take time to gather all ingredients measured and at room temperature this ensures even mixing and better texture.

Mix Dry Ingredients

Whisk flour, baking powder, and salt in a medium bowl until evenly distributed. This prevents clumping and ensures leavening agents are properly dispersed throughout the batter for even rise.

Create The Base

Cream butter, sugar, oil, and vanilla for a full 2-3 minutes until truly light and fluffy. This critical step incorporates air into the batter creating the foundation for tender cupcakes. The mixture should visibly change to a pale yellow color.

Add Eggs Carefully

Incorporate eggs one at a time, mixing until just combined after each addition. Over-mixing at this stage can cause the emulsion to break leading to dense cupcakes. Scrape down the bowl between additions.

Alternate Dry And Wet

Add half the flour mixture, mix gently, then pour in all the milk, finishing with remaining flour. This method prevents gluten development keeping cupcakes tender. The batter will temporarily look curdled after adding milk but will smooth out with final flour addition.

Bake To Perfection

Fill liners about 3/4 full using a cookie scoop for consistency. Bake for 15-18 minutes until a toothpick comes out clean and tops spring back when lightly touched. Overbaking will dry out cupcakes.

Create Strawberry Frosting

Process freeze-dried strawberries into fine powder for intense flavor without compromising texture. Beat butter until creamy before adding powdered sugar and strawberry powder gradually. Add cream and vanilla to achieve silky spreadable consistency.

Pipe Decorative Swirls

Use a large star tip like Ateco 844 to pipe generous swirls resembling soft serve ice cream. Start from the outside edge and work inward with steady pressure creating a tall sundae-like appearance.

Make Chocolate Drizzle

Heat cream just until bubbling then pour over chocolate chips. Let sit undisturbed before whisking to create smooth ganache. Allow to cool slightly until thickened but still pourable for perfect drizzling consistency.

Add Final Touches

Drizzle chocolate, add colorful sprinkles, and top each cupcake with a cherry. Work quickly while ganache is still slightly warm for best appearance. These final touches transform simple cupcakes into convincing sundae lookalikes.

Save This

The secret weapon in this recipe is definitely the freeze-dried strawberries. I discovered them after spending years trying to get intense strawberry flavor in frostings without making them too loose from fresh berries or too artificial with flavoring. The concentration of flavor is remarkable, and I now keep them stocked in my pantry year-round for whenever the craving strikes.

Make-Ahead Options

These cupcakes work beautifully for advance preparation. Make the cupcakes up to two days ahead and store in an airtight container at room temperature. The buttercream can be prepared a day ahead and refrigerated just bring to room temperature and re-whip before piping. For best presentation, add the chocolate drizzle, sprinkles and cherries within a few hours of serving.

Storage Tips

Store finished cupcakes in the refrigerator in a container with tall sides to protect the frosting. The cupcakes taste best at room temperature, so remove them about 30 minutes before serving. The moisture from the refrigerator actually helps keep the cake fresh for up to 4 days. For longer storage, these cupcakes freeze beautifully without the ganache and decorations. Simply thaw overnight in the refrigerator and finish decorating before serving.

Customization Ideas

Think of these cupcakes as a blank canvas for your favorite sundae variations! For chocolate lovers, swap the vanilla cake for chocolate cake base. Create a neapolitan effect by marbling chocolate and strawberry buttercream together. Add crushed cookies, chopped nuts, or caramel drizzle alongside the chocolate for different sundae experiences. For an adults-only version, add a teaspoon of strawberry liqueur to the frosting for sophisticated depth of flavor.

Common Queries

→ Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries won't work well in this buttercream as they add too much moisture. Stick with freeze-dried strawberries for concentrated flavor without affecting the frosting texture. If you only have fresh berries, consider making a strawberry reduction by cooking them down first, but the color and flavor won't be as vibrant.

→ How do I store these cupcakes?

Store in an airtight container in the refrigerator for 3-4 days. For best flavor and texture, allow them to come to room temperature before serving. The buttercream will firm up when cold but soften beautifully as it warms.

→ Can I make these cupcakes in advance?

Yes! You can bake the cupcakes 1-2 days ahead and store covered at room temperature. Make the frosting and assemble up to 24 hours before serving. Add the ganache drizzle, sprinkles and cherries closer to serving time for the freshest presentation.

→ What can I substitute for the cherries on top?

Fresh strawberries, raspberry halves, or fondant cherries make great alternatives. You could also use candy cherries or even small strawberry-shaped marzipan if you want something decorative that will last longer.

→ Why did my ganache seize or become grainy?

This typically happens when the cream isn't hot enough or if water gets into the chocolate. Make sure your cream is just beginning to boil and your bowl and utensils are completely dry. If it does seize, try adding a teaspoon of warm cream and gently stirring until smooth again.

→ Can I make these cupcakes gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for one that contains xanthan gum for best texture results. The rest of the ingredients in this recipe are naturally gluten-free, but always check packaging to be certain.