Irresistible Strawberry Sundae Cupcakes for Sweet Celebrations

These Strawberry Sundae Cupcakes capture the essence of a classic sundae in a delightful handheld treat!

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

2 cups All-Purpose Flour Substitute with cake flour for a lighter texture.
1 cup Granulated Sugar Use coconut sugar for a less refined option.
1 cup Unsalted Butter Can use vegan butter as a dairy-free alternative.
3 large Eggs Use flax eggs for a vegan option.
1 cup Whole Milk Substitute with almond or oat milk for a dairy-free version.
1 tbsp Baking Powder Check that it's fresh for best results.
0.5 tsp Salt Can be reduced to taste.
2 tsp Vanilla Extract Use pure extract for optimal taste.
2 cups Fresh or Frozen Strawberries Leave whole for filling or chop for sauce.

For the Strawberry Sauce

0.25 cups Granulated Sugar Adjust based on sweetness of berries.
1 tbsp Lemon Juice Substitute with white vinegar in a pinch.
1 tbsp Cornstarch Ensure it's not expired for best results.
2 tbsp Water

For the Frosting

0.5 cups Unsalted Butter Vegan butter can be substituted easily.
2 cups Powdered Sugar Use erythritol for a less sweet option.
2 tbsp Heavy Cream Coconut cream works for a dairy-free version.

For the Toppings

12 pieces Maraschino Cherries with Stems A classic sundae garnish.
Rainbow Sprinkles Use natural sprinkles for a healthier option.
Chopped Nuts (optional) Omit for nut allergies.
Chocolate Sauce (optional) Sugar-free or dark chocolate varieties work beautifully.

Equipment

Muffin tin
mixing bowl
Piping Bag
Saucepan

Method

Cupcake Preparation

Preheat your oven to 350°F (175°C). Line muffin tin with cupcake liners.
Cream butter and sugar until light and fluffy. Add eggs one at a time and vanilla extract.
Gradually add flour, baking powder, salt, and milk until smooth.
Spoon batter into liners and bake for approximately 20 minutes. Cool in the tin for 5 minutes.
Core and fill each cupcake with prepared strawberry sauce.
Beat butter and powdered sugar, then add heavy cream and mix until fluffy.
Pipe frosting onto each cupcake and drizzle optional chocolate sauce.
Top with cherries, sprinkles, and optional nuts before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, chill cupcakes before serving and decorate just before serving.

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