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Strawberry Sundae Cupcakes

Delight your family with these Strawberry Sundae Cupcakes—healthy, fluffy, and bursting with strawberry flavor, perfect for satisfying sweet cravings without compromising nutrition.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 1/4 cups all-purpose flour Provides the structure needed for cupcakes.
  • 1 1/4 tsp baking powder Essential for achieving that perfect rise.
  • 1/4 tsp salt Balances the sweetness in the batter.
  • 6 tbsp unsalted butter, room temperature Adds richness and moisture.
  • 3/4 cup sugar The primary sweetener to create that perfect dessert.
  • 2 tbsp vegetable oil Enhances moisture and tenderness.
  • 1 1/2 tsp vanilla extract Adds a warm, inviting flavor.
  • 2 large eggs Acts as a binding agent and provides structure.
  • 1/2 cup plus 2 tbsp milk Contributes to a soft and fluffy texture.
  • 1 cup freeze-dried strawberries Brings concentrated strawberry flavor without excess moisture.
For the buttercream
  • 1 cup unsalted butter, room temperature The base for that luscious buttercream.
  • 4 cups powdered sugar Sweetens the frosting to perfection.
  • 3–4 tbsp heavy cream Creates a velvety texture in the frosting.
  • 1/2 tsp vanilla extract Flavors the buttercream.
For garnish
  • 3 oz semi-sweet chocolate chips Adds a delightful chocolatey contrast.
  • 1/4 cup heavy whipping cream Needed for the chocolate ganache.
  • Sprinkles For that fun, festive appearance.
  • 12–14 pieces cherries To crown each cupcake beautifully.

Method
 

Make the cupcakes
  1. Preheat your oven to 350°F (175°C). Line a cupcake tray with liners.
  2. In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy—about 3 minutes.
  3. Incorporate the vegetable oil and vanilla extract into the wet mixture.
  4. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  5. Gradually mix the dry ingredient blend into the creamed mixture until just combined.
  6. Add the eggs one at a time, ensuring each is fully integrated before adding the next.
  7. Stir in the milk until your batter is smooth.
  8. Gently fold in the freeze-dried strawberries until evenly distributed.
  9. Fill each cupcake liner three-quarters full.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cupcakes cool completely on a wire rack before frosting.
Make the buttercream
  1. In a clean mixing bowl, whip the unsalted butter until light and fluffy for about 5 minutes.
  2. Gradually add in the powdered sugar, followed by the heavy cream and vanilla extract, continuing to whip until the buttercream is light and spreadable.
Finish off the cupcakes
  1. Once the cupcakes have cooled, top them generously with the buttercream.
  2. Heat the heavy whipping cream until just steaming, then pour over the semi-sweet chocolate chips, allowing it to sit for 5 minutes before stirring until smooth.
  3. Drizzle the chocolate on top of the frosted cupcakes and finish with sprinkles and a cherry on each.

Notes

Common mistakes to avoid include overmixing the batter, not cooling completely before frosting, using expired baking powder, skipping measurements, and ignoring oven temperature. Pro tips include investing in high-quality butter, adjusting heavy cream for consistency, adding almond extract, and experimenting with freeze-dried fruits.