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Closeup image of strawberry sundae cupcakes on a serving platter.

Strawberry Sundae Cupcakes

  • Author: Lindsay
  • Prep Time: 1 hour 15
  • Cook Time: 15 minutes
  • Total Time: 0 hours
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These strawberry sundae cupcakes scream carefree summer days full of sun and ice cream. Moist vanilla cupcakes are topped with strawberry buttercream and finished with a drizzle of chocolate ganache, rainbow sprinkles, and cherries on top. A summery sundae in cupcake form!


Vanilla Cupcakes

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

Strawberry Buttercream

  • 1 cup freeze-dried strawberries
  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 34 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


  • Sprinkles
  • 1214 cherries


Make the cupcakes

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  4. Now it’s time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Fill the cupcake liners about 3/4 full (47-48g) and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove cupcakes from the oven and place on a cooling rack to cool.

Make the buttercream

  1. When the cupcakes have cooled, make the buttercream. Add the freeze-dried strawberries to a food processor and grind them into a fine powder. Set aside.
  2. Add the butter to a large mixer bowl and beat until smooth.
  3. Add about half of the powdered sugar and all of the strawberry powder and beat until well combined and smooth.
  4. Add about 3 tablespoons of cream and the vanilla extract and beat until well combined and smooth.
  5. Add the remaining powdered sugar and beat until well combined and smooth.
  6. Add the additional tablespoon of cream, as needed, to get the right consistency of frosting.
  7. Pipe the buttercream onto the cupcakes. I used Ateco tip 844.

Finish off the cupcakes

  1. To make the chocolate ganache, add the chocolate chips to a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for a minute or two, then whisk until smooth. Allow it to cool for 3-5 minutes.
  2. Drizzle the chocolate sauce over the strawberry buttercream. You can use a squeeze bottle or add it to a piping bag fitted with a Wilton 10 tip to have a little more control. You could also just use a spoon or a Ziplock bag with a corner trimmed off.
  3. Add sprinkles, a cherry and any other toppings you might like.
  4. Serve immediately or store in the fridge in an air-tight container. Best served at room temperature. Best if eaten within 3-4 days.


  • Serving Size: 1 Cupcake
  • Calories: 455
  • Sugar: 48.9 g
  • Sodium: 60.8 mg
  • Fat: 23.9 g
  • Carbohydrates: 59.3 g
  • Protein: 3.1 g
  • Cholesterol: 78.9 mg