Strawberry Sundae Cupcakes | Life, Love and Sugar

This put up might include affiliate gross sales hyperlinks. Please learn my disclosure coverage.

These strawberry sundae cupcakes scream carefree summer time days stuffed with solar and ice cream. Moist vanilla cupcakes are topped with strawberry buttercream and completed with a drizzle of chocolate ganache, rainbow sprinkles, and cherries on prime. A summery sundae in cupcake kind!

Why You’ll Love These Strawberry Sundae Cupcakes

• Moist, flavorful vanilla cupcakes. The vanilla cupcake on this recipe occurs to be one in every of my favorites. It’s splendidly moist (because of some vegetable oil) and has a richness to it from the butter within the batter. They aren’t overly candy and have the proper quantity of vanilla in them.
• Massive fruit taste. The strawberry actually comes by means of within the frosting. Thanks freeze-dried strawberries! The flavour stands out fantastically in opposition to the splendidly easy vanilla cupcake base.
• Nostalgic attraction. These cupcakes remind me of a basic ice cream sundae. Slightly vanilla, somewhat strawberry, some chocolate sauce (or ganache on this case), and a cherry on prime. Full with rainbow sprinkles, they’re certain to remind even essentially the most grown-up adults of summery days as a toddler.

Ingredient Notes and Substitutions

Right here’s a have a look at what you’ll want for these cupcakes and a few notes on them, in addition to some substitutions. For exact measurements, scroll to the recipe card under.

• All-purpose flour – You should definitely measure your flour accurately utilizing a meals scale or the spoon and degree technique so that you simply don’t find yourself with dry cupcakes. Try my tutorial on Find out how to Measure Flour for particulars.
• Eggs – You should definitely use massive eggs, not medium or further massive.
• Milk – Entire milk or 2% milk can be greatest.
• Freeze-dried strawberries – I like the benefit of utilizing freeze-dried strawberries, however you can additionally use recent strawberry puree. Try my strawberry buttercream recipe to see how.
• Powdered sugar – For an excellent piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nonetheless, you possibly can scale back the quantity in the event you’d prefer to. If you wish to scale back it, I’d advocate lowering every little thing else as nicely, in equal components.
• Semi-sweet chocolate chips – Persist with semi-sweet chocolate for the right consistency. Different varieties of chocolate will make the ganache thicker or thinner.
• Extra decorations – Sprinkles and cherries. I used maraschino cherries however recent pitted cherries or Amarena cherries would even be enjoyable. Be at liberty so as to add your favourite sundae toppings!

How To Make Strawberry Sundae Cupcakes

Time to begin baking. Right here’s a fundamental rundown of find out how to make these candy treats. You should definitely scroll to the recipe card under for extra thorough directions.

Make the cupcakes

• Prep. Preheat oven to 350°F and put together a cupcake pan with cupcake liners.
• Mix the dry substances. Whisk collectively the flour, baking powder, and salt.
• Mix the moist substances. Cream collectively the butter, sugar, oil, and vanilla till gentle in shade and fluffy. Combine within the eggs, one by one.

• Put all of it collectively. Combine half of the dry substances into the butter combination. Regularly combine within the milk adopted by the remaining dry substances.

• Bake. Fill the cupcake liners 3/4 full and bake for 15-18 minutes.
• Cool. Enable the cupcakes to chill within the pan set on a cooling rack.

Make the Buttercream and Frost Cupcakes

• Powder the strawberries. Grind the strawberries to a powder in a meals processor or blender.
• Make the buttercream. Beat the butter till clean after which combine in half of the powdered sugar together with the strawberry powder. Combine in 3 tablespoons of cream and the vanilla extract adopted by the remaining powdered sugar. You’ll be able to combine in additional cream if the frosting is simply too thick.

• Frost the cupcakes. Pipe the buttercream onto the cooled cupcakes.
• Make the chocolate ganache. Convey the heavy whipping cream to a lightweight boil and pour it over the chocolate chips. Allow them to sit for 1-2 minutes after which whisk till clean. Cool for 3-5 minutes.
• Adorn. Drizzle the ganache over the strawberry buttercream. Add sprinkles, a cherry, and every other ice cream sundae toppings you may like.

Suggestions for Success

• Don’t skimp on creaming time. When creaming collectively the butter, sugar, oil, and vanilla, achieve this till the combination has considerably lightened in shade and turn out to be fluffy. This course of introduces air into the batter, supplying you with lighter, fluffier cupcakes.
• Scrape down the perimeters of the bowl. You need to make sure that the entire substances make it into the cupcakes with none random lumps. So, when including and mixing substances into the batter and the frosting, scrape down the perimeters of the bowl intermittently to make sure the entire substances are included.
• Don’t over-mix. When you begin including the dry substances to the cupcake batter, combine simply till every little thing is mixed. Mixing previous that time could cause the glutens within the flour to overdevelop, supplying you with robust cupcakes.
• Get the frosting proper. Add somewhat extra heavy cream to the frosting whether it is too thick. Whether it is too skinny, combine in a bit extra powdered sugar. Try my tutorial on find out how to get the precise frosting consistency for extra data.
• Frost like a professional. Take a look at my tutorial on How To Frost Cupcakes to discover ways to make these the prettiest desserts ever.
• Let the ganache cool a bit. Enable the ganache to chill for a couple of minutes earlier than drizzling it over the frosting. Whether it is too sizzling, it gained’t set on the frosting correctly.
• Squeeze bottle magic. I like utilizing a squeeze bottle to drizzle the chocolate ganache over the frosted cupcakes. It permits for essentially the most management.

Find out how to Retailer These Cupcakes

Retailer the cupcakes in an hermetic cupcake service or in a single layer in an hermetic container tall sufficient to accommodate the frosting. You’ll be able to retailer them at room temperature for as much as 24 hours, within the fridge for as much as 4 days, or within the freezer for as much as 3 months. They’re greatest loved at room temperature so allow them to sit on the counter for a bit earlier than biting in.

Extra Cupcake Recipes

Print

Recipe

Strawberry Sundae Cupcakes

• 
  Writer: Lindsay
• 
  Prep Time: 1 hour 15
• 
  Cook dinner Time: quarter-hour
• 
  Whole Time: 0 hours
• 
  Yield: 12-14 Cupcakes
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

---

Description

These strawberry sundae cupcakes scream carefree summer time days stuffed with solar and ice cream. Moist vanilla cupcakes are topped with strawberry buttercream and completed with a drizzle of chocolate ganache, rainbow sprinkles, and cherries on prime. A summery sundae in cupcake kind!

---

Components

Vanilla Cupcakes

• 1 1/4 cups (163g) all-purpose flour (measured accurately)
• 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 massive 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
• ½ tsp vanilla extract

Chocolate Ganache

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

Extra

• Sprinkles
• 12–14 cherries

---

Directions

Make the cupcakes

1. Preheat oven to 350°F (176°C) and put together a cupcake pan with cupcake liners.
2. Mix the flour, baking powder and salt in a medium sized bowl and put aside.
3. Add the butter, sugar, oil and vanilla extract to a big mixer bowl and beat collectively till gentle in shade and fluffy, about 2-3 minutes. Don’t skimp on the creaming time.
4. Now it’s time so as to add the eggs. Add the eggs one by one, mixing till principally mixed after every. Scrape down the perimeters of the bowl as wanted to make certain all substances are nicely included.
5. Add half of the dry substances to the batter and blend till principally mixed.
6. Slowly add the milk and blend till nicely mixed. The batter will look curdled, however that’s okay.
7. Add the remaining dry substances and blend till nicely mixed and clean. Scrape down the perimeters of the bowl as wanted to make certain all substances are nicely included. Don’t over combine the batter.
8. Fill the cupcake liners about 3/4 full (47-48g) and bake for 15-18 minutes or till a toothpick inserted into the middle comes out clear.
9. Take away cupcakes from the oven and place on a cooling rack to chill.

Make the buttercream

1. When the cupcakes have cooled, make the buttercream. Add the freeze-dried strawberries to a meals processor and grind them right into a high-quality powder. Put aside.
2. Add the butter to a big mixer bowl and beat till clean.
3. Add about half of the powdered sugar and the entire strawberry powder and beat till nicely mixed and clean.
4. Add about 3 tablespoons of cream and the vanilla extract and beat till nicely mixed and clean.
5. Add the remaining powdered sugar and beat till nicely mixed and clean.
6. Add the extra tablespoon of cream, as wanted, to get the precise consistency of frosting.
7. Pipe the buttercream onto the cupcakes. I used Ateco tip 844.

End off the cupcakes

1. To make the chocolate ganache, add the chocolate chips to a small bowl. Warmth the heavy whipping cream simply till it begins to boil, then pour it over the chocolate chips. Let it sit for a minute or two, then whisk till clean. Enable it to chill for 3-5 minutes.
2. Drizzle the chocolate sauce over the strawberry buttercream. You should use a squeeze bottle or add it to a piping bag fitted with a Wilton 10 tip to have somewhat extra management. You might additionally simply use a spoon or a Ziplock bag with a nook trimmed off.
3. Add sprinkles, a cherry and every other toppings you may like.
4. Serve instantly or retailer within the fridge in an air-tight container. Greatest served at room temperature. Greatest if eaten inside 3-4 days.

---

Diet

• Serving Measurement: 1 Cupcake
• Energy: 455
• Sugar: 48.9 g
• Sodium: 60.8 mg
• Fats: 23.9 g
• Carbohydrates: 59.3 g
• Protein: 3.1 g
• Ldl cholesterol: 78.9 mg