Strawberry Sundae Cupcakes
Strawberry Sundae Cupcakes bring the delightful magic of a classic ice cream sundae into the form of a sweet, handheld treat. Imagine the joy of that nostalgic, creamy dessert reimagined as a charming cupcake—each bite bursting with flavor and fun, just like your favorite sundae, but easier to enjoy anytime, anywhere.
These showstoppers combine a moist vanilla cupcake base, sweet strawberry filling, billowy “whipped cream” frosting, and all those beloved sundae toppings – including the iconic cherry on top! Whether you’re planning a birthday celebration, summer gathering, or just want to bring a smile to someone’s face, these cupcakes are guaranteed to be the life of the party.
Why These Cupcakes Are the Life of the Party
- Adorable Sundae Appearance – They look just like mini ice cream sundaes!
- Delicious Strawberry Flavor – Fresh, bright berry taste in every bite
- Fun Multi-Component Treat – Exciting layers of cake, sauce, frosting, and toppings
- Perfect for Celebrations – Guaranteed “wow” factor for any occasion
- Surprisingly Achievable Steps – Impressive results with straightforward techniques
Each component works together beautifully – the sturdy cupcake provides the perfect foundation, while the bright strawberry sauce adds juicy flavor. The fluffy “whipped cream” frosting creates that classic sundae look, and the variety of toppings brings fun textures and colors that make these treats absolutely irresistible!

Strawberry Sundae Cupcakes Recipe Overview
Baking Time and Nutriton Facts
12 Cupcakes
30 Minutes
20 Minutes
410 Kcal
25 Minutes
1H15Minutes
21g
3g
42
Easy
Strawberry Sundae Cupcakes Ingredients
Key Ingredients
- Cupcake Base Ingredients
1¾ cups (210g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (113g) unsalted butter, softened
2 large eggs, room temperature
⅔ cup (160ml) whole milk
1½ teaspoons baking powder
¼ teaspoon salt
2 teaspoons vanilla extract
- Strawberry Sauce/Filling Ingredients
2 cups (300g) fresh or frozen strawberries, hulled and chopped
⅓ cup (67g) granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
- “Whipped Cream” Frosting Ingredients
1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons heavy cream
Pinch of salt
- Sundae Toppings Ingredients
12 maraschino cherries with stems
Rainbow sprinkles
Chopped nuts (optional)
Chocolate sauce for drizzling (optional)
How To Make Strawberry Sundae Cupcakes
Baking the Cupcake Foundation
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture (flour → milk → flour → milk → flour). Mix just until incorporated.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Making the Star Strawberry Sauce
Instructions
- In a medium saucepan, combine the strawberries and sugar over medium heat.
- Bring to a simmer, stirring occasionally, and cook until the strawberries start to break down, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Stir the lemon juice and cornstarch slurry into the strawberry mixture.
- Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Remove from heat and allow to cool completely. The sauce will thicken further as it cools.
- Once cool, transfer about half of the sauce to a piping bag or squeeze bottle for filling the cupcakes, and reserve the remaining sauce for drizzling.
Whipping Up the “Cream” Frosting
Instructions
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and salt, then beat on medium speed.
- Add heavy cream, one tablespoon at a time, until the frosting reaches a smooth, pipeable consistency that holds its shape.
- Beat on high speed for 3-4 minutes until light and fluffy with a texture resembling whipped cream.
- Transfer the frosting to a piping bag fitted with a large round or star tip (Wilton 1M or 2D works great for the classic soft-serve look).
Assembling Your Sundae Masterpieces!
Instructions
- Once cupcakes are completely cool, use an apple corer or small knife to remove the center of each cupcake, creating a well about 1 inch deep and 1 inch wide. Save the cake cores.
- Fill each cavity with the strawberry sauce, leaving about ¼ inch from the top. You can place a small piece of the removed cake core back on top to prevent overflow if desired.
- Pipe a generous swirl of the “whipped cream” frosting on top of each cupcake, starting from the outside and working your way to the center, creating a tall soft-serve ice cream look.
- Place frosted cupcakes in the refrigerator for about 15 minutes to firm up the frosting slightly before adding toppings.
- Drizzle the remaining strawberry sauce over the frosting, allowing it to cascade down the sides a bit for that authentic sundae look.
- Immediately sprinkle with rainbow sprinkles and optional chopped nuts while the sauce is still wet.
- If using chocolate sauce, drizzle it over the cupcakes in a zigzag pattern.
- For the grand finale, place a maraschino cherry right on top of each cupcake!
Tips for Strawberry Sundae Cupcakes Success
- Assembly Order Matters: Always add the frosting first, then cool sauce, then toppings, with the cherry as the final touch.
- Sauce Temperature: Make sure your strawberry sauce is completely cooled before drizzling, or it will melt your frosting.
- Frosting Stability: For extra stability, refrigerate the frosted cupcakes for 15 minutes before adding sauce and toppings.
- Make Ahead: The cupcakes and sauce can be made a day ahead. Store cupcakes in an airtight container at room temperature and the sauce in the refrigerator.
- Piping Technique: Hold your piping bag straight up when creating the frosting swirl for the most impressive height.
- Cherry Prep: Pat dry your maraschino cherries before placing them on top to prevent red juice from bleeding into your pristine frosting.
Strawberry Focus: Fresh vs. Frozen vs. Jam
Fresh strawberries will give you the brightest flavor for your sauce, but frozen strawberries work beautifully too, especially when fresh ones aren’t in season. If using frozen, there’s no need to thaw them first – simply cook them a few minutes longer. While strawberry jam might seem like a quick shortcut, it’s typically too sweet and thick for the perfect drizzling consistency we’re aiming for. The homemade sauce only takes minutes and delivers that perfect balance of sweet-tart berry flavor that makes these cupcakes truly special.
Fun Flavor Twists (Variations)
- Chocolate Lovers: Use a chocolate cupcake base for a chocolate-strawberry sundae experience.
- Banana Split: Add a thin slice of banana between the cake and frosting for a banana split-inspired treat.
- Caramel Delight: Replace some of the strawberry drizzle with caramel sauce for a caramel-strawberry combo.
- Birthday Bash: Use colorful jimmies or confetti sprinkles for a birthday-themed sundae cupcake.
- Nutty Buddy: Add a generous sprinkle of toasted chopped peanuts or almonds for extra crunch.
Storing Your Strawberry Sundae Cupcakes
Once assembled, these cupcakes should be stored in the refrigerator in an airtight container tall enough to accommodate the cherries without squishing them. They’re best enjoyed within 1-2 days for optimal freshness and texture. For transport to parties, a cupcake carrier with deep wells works best, or place them in a shallow box with tall sides and transport in a cooler with ice packs if traveling more than 30 minutes.
Let the cupcakes sit at room temperature for about 15 minutes before serving to take the chill off and allow the flavors to fully bloom.
FAQs About Strawberry Sundae Cupcakes
Q: Can I make the strawberry sauce ahead of time? A: Absolutely! The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
Q: Help! My frosting is sliding off! A: Two likely culprits: either your sauce was still warm when you drizzled it, or your frosting was too soft. Make sure your sauce is completely cooled, and try chilling your frosted cupcakes for 15-20 minutes before adding the sauce.
Q: Can I use store-bought strawberry sauce or ice cream topping? A: Yes, but it may be thinner than homemade. If using store-bought, look for a thicker variety or reduce it slightly on the stove to achieve a better drizzling consistency.
Q: What’s the easiest way to core the cupcakes? A: An apple corer works perfectly! Alternatively, use a small paring knife to cut a cone-shaped piece from the top, about 1 inch deep.
Q: Are these very sweet? A: They are a dessert treat! If you prefer less sweetness, reduce the sugar in the frosting by up to ½ cup and use unsweetened chocolate sauce if adding that topping.
Q: Can I make mini cupcakes instead? A: Absolutely! Reduce baking time to 10-12 minutes and scale down the filling and toppings accordingly.
Ready To Bake ??
These Strawberry Sundae Cupcakes are more than just a dessert – they’re a celebration in cupcake form! The combination of fluffy vanilla cake, sweet-tart strawberry sauce, cloud-like frosting, and playful toppings creates a treat that’s as fun to make as it is to eat. Whether you’re hosting a birthday party, summer barbecue, or just want to add a little sweetness to someone’s day, these cupcakes are sure to bring smiles all around.
The best part? Despite their showstopping appearance, they’re completely achievable for home bakers of all skill levels. So grab your mixing bowls and get ready to create some cupcake magic!
What’s your favorite sundae topping that you’d add to these cupcakes? Leave a comment below and share your sundae creation photos with us using #StrawberrySundaeCupcakes!