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Strawberry Sundae Cupcakes Recipe

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4.2 from 8 reviews

These Strawberry Sundae Cupcakes are a delightful treat combining moist vanilla cupcakes with a strawberry-infused buttercream frosting and a luscious chocolate ganache drizzle. Topped with colorful sprinkles and a cherry, these cupcakes recreate the nostalgic flavors of a strawberry sundae in a charming handheld dessert.

Ingredients

Cupcakes

  • 1 1/4 cups (163g) all-purpose flour
  • 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

Buttercream Frosting

  • 1 cup freeze-dried strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 3–4 tbsp (45-60ml) heavy cream
  • ½ tsp vanilla extract

Chocolate Ganache

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

Garnishes

  • Sprinkles
  • 12–14 cherries

Instructions

  1. Make the cupcakes: Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, beat butter, sugar, oil, and vanilla extract until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing after each addition and scraping down the bowl as needed.
  2. Combine batter: Add half of the dry ingredients to the wet mixture and mix until nearly combined. Slowly add milk and blend well, even if the batter looks curdled. Add the remaining dry ingredients and mix until smooth without overmixing.
  3. Bake the cupcakes: Fill cupcake liners about 3/4 full (47-48g of batter each). Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.
  4. Prepare the strawberry powder: Once cupcakes have cooled, process freeze-dried strawberries in a food processor to a fine powder and set aside.
  5. Make the buttercream: Beat butter until smooth. Gradually add half the powdered sugar along with the strawberry powder and beat well. Add 3 tablespoons of heavy cream and vanilla extract, beating until smooth. Incorporate the rest of the powdered sugar and beat until combined. Adjust consistency with remaining cream as needed.
  6. Frost the cupcakes: Pipe the strawberry buttercream onto the cooled cupcakes using a piping tip (such as Ateco tip 844) for a decorative swirl.
  7. Make the chocolate ganache: Place chocolate chips in a small bowl. Heat heavy cream until it just begins to boil, then pour over the chocolate chips. Let sit for 1-2 minutes, whisk until smooth, and allow it to cool 3-5 minutes to thicken slightly.
  8. Finish the cupcakes: Drizzle the chocolate ganache over the frosted cupcakes using a squeeze bottle, piping bag, spoon, or Ziplock bag. Decorate with sprinkles and place a cherry on top of each cupcake.
  9. Serve or store: Serve immediately or refrigerate in an airtight container. Best served at room temperature and consumed within 3-4 days for optimal freshness.

Notes

  • Do not skimp on the creaming step for a light and fluffy cupcake texture.
  • The batter may look curdled when milk is added – this is normal.
  • Scrape the sides of your bowl often to ensure even mixing.
  • Adjust frosting consistency with additional cream to help with piping.
  • Chocolate ganache should be cool but still pourable for best drizzling results.
  • Store cupcakes in an airtight container in the fridge, but bring to room temperature before serving.

Find it online: https://cookedbysarah.com/strawberry-sundae-cupcakes-recipe/