Strawberry Sundae Cupcakes | Life, Love and Sugar

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These strawberry sundae cupcakes scream carefree summer season 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 high. 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 considered one 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 right quantity of vanilla in them.
• Massive fruit taste. The strawberry actually comes by within the frosting. Thanks freeze-dried strawberries! The flavour stands out superbly in opposition to the splendidly easy vanilla cupcake base.
• Nostalgic attraction. These cupcakes remind me of a basic ice cream sundae. Just a little vanilla, a little bit strawberry, some chocolate sauce (or ganache on this case), and a cherry on high. Full with rainbow sprinkles, they’re positive 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 – Make sure you measure your flour accurately utilizing a meals scale or the spoon and degree methodology so that you simply don’t find yourself with dry cupcakes. Try my tutorial on Measure Flour for particulars.
• Eggs – Make sure you use giant eggs, not medium or additional giant.
• Milk – Entire milk or 2% milk can be greatest.
• Freeze-dried strawberries – I like the convenience of utilizing freeze-dried strawberries, however you may additionally use contemporary strawberry puree. Try my strawberry buttercream recipe to see how.
• Powdered sugar – For an awesome piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nevertheless, you’ll be able to cut back the quantity when you’d wish to. If you wish to cut back it, I’d advocate lowering every little thing else as properly, in equal elements.
• Semi-sweet chocolate chips – Stick to semi-sweet chocolate for the proper consistency. Different kinds of chocolate will make the ganache thicker or thinner.
• Extra decorations – Sprinkles and cherries. I used maraschino cherries however contemporary pitted cherries or Amarena cherries would even be enjoyable. Be happy 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. Make sure you 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 coloration and fluffy. Combine within the eggs, separately.

• 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 easy 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 possibly can 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 light-weight boil and pour it over the chocolate chips. Allow them to sit for 1-2 minutes after which whisk till easy. Cool for 3-5 minutes.
• Embellish. Drizzle the ganache over the strawberry buttercream. Add sprinkles, a cherry, and some other ice cream sundae toppings you would possibly like.

Suggestions for Success

• Don’t skimp on creaming time. When creaming collectively the butter, sugar, oil, and vanilla, accomplish that till the combination has considerably lightened in coloration 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 be certain that all the 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 all the 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 may cause the glutens within the flour to overdevelop, supplying you with powerful cupcakes.
• Get the frosting proper. Add a little bit 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 appropriate frosting consistency for extra data.
• Frost like a professional. Take a look at my tutorial on How To Frost Cupcakes to learn 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 scorching, it received’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.

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 possibly can 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

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Recipe

Strawberry Sundae Cupcakes

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

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Description

These strawberry sundae cupcakes scream carefree summer season 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 high. A summery sundae in cupcake kind!

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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 giant 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

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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 coloration 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 separately, mixing till principally mixed after every. Scrape down the perimeters of the bowl as wanted to make certain all substances are properly included.
5. Add half of the dry substances to the batter and blend till principally mixed.
6. Slowly add the milk and blend till properly mixed. The batter will look curdled, however that’s okay.
7. Add the remaining dry substances and blend till properly mixed and easy. Scrape down the perimeters of the bowl as wanted to make certain all substances are properly 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 advantageous powder. Put aside.
2. Add the butter to a big mixer bowl and beat till easy.
3. Add about half of the powdered sugar and all the strawberry powder and beat till properly mixed and easy.
4. Add about 3 tablespoons of cream and the vanilla extract and beat till properly mixed and easy.
5. Add the remaining powdered sugar and beat till properly mixed and easy.
6. Add the extra tablespoon of cream, as wanted, to get the appropriate 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 easy. Enable it to chill for 3-5 minutes.
2. Drizzle the chocolate sauce over the strawberry buttercream. You should utilize a squeeze bottle or add it to a piping bag fitted with a Wilton 10 tip to have a little bit extra management. You can additionally simply use a spoon or a Ziplock bag with a nook trimmed off.
3. Add sprinkles, a cherry and some other toppings you would possibly like.
4. Serve instantly or retailer within the fridge in an air-tight container. Finest served at room temperature. Finest if eaten inside 3-4 days.

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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