These easy Kid-Friendly Cherry Sundae Cupcakes are sure to bring on big smiles and happy feelings!
These adorable bright cupcakes look extra special and are quick to whip up and even quicker to disappear!Â
Swirls of whipped cream, chocolate sauce, and rainbow sprinkles – the kids and big kids will absolutely love them!
Don't you just love an easy recipe!
Cherry sundae cupcakes made from a cake mix makes this recipe almost effortless and they look amazing!
With a few easy steps, you can transform a basic mix into delightful cherry-infused cupcakes that burst with flavour.
The most important part of this recipe is properly making the whipped topping so it stays firm.Â
We then melt some chocolate, and of course add a cherry on top for a real eye-catching finish! They will look as though it took hours to make.
Whipped Topping: Tips and Tricks
Here are some tips and tricks for making your whipped topping the BEST!
Chill Equipment: Ensure that the mixing bowl, beaters, and cream are well chilled before starting.
Use Heavy Whipping Cream: Opt for heavy cream with a high fat content, as it will whip up better and hold its shape.
Cold Cream: Use cream straight from the fridge; warmer cream won’t whip as well.
Don’t Overfill the Bowl: Use a bowl that’s large enough to accommodate the cream, but not so large that it’s spread too thin.
Add Sweetener Early: If using sweetener, add it at the beginning of whipping to ensure it’s fully incorporated.
Start Slow: Begin whipping on low speed to avoid splattering.
Gradually Increase Speed: As the cream thickens, increase the speed gradually to incorporate air.
Watch for Soft Peaks: Stop whipping when soft peaks form. Over-whipping can lead to curdling.
Test for Stiff Peaks: Lift the beaters; if peaks hold their shape without collapsing, you’ve reached stiff peaks.
Avoid Over-Whipping: Once you reach stiff peaks, stop immediately to prevent over-whipping.
Fold Gently: If you’re incorporating additional flavorings, fold them in gently to avoid deflating the cream.
Use Immediately: Use the whipped topping immediately for best results. If you need to store it, keep it in the fridge.
Stabilize if Needed: If you need the whipped cream to hold for an extended period, consider stabilizing it with gelatin or a stabilizing agent.
Avoid Humidity: Humidity can affect the stability of whipped cream, so avoid making it on very humid days if possible.
Practice Patience: Achieving stiff whipped topping is a gradual process; rushing can lead to unsatisfactory results
Ingredients to add to Whipped topping to make sure it stays firm
Gelatin: Dissolve a small amount of unflavored gelatin in water, then add it to the cream before whipping. This helps maintain the structure of the whipped cream.
Cornstarch: Mix a small amount of cornstarch with sugar and incorporate it into the cream before whipping. This can help stabilize the whipped cream.
Cream of Tartar: Add a small pinch of cream of tartar per cup of cream. This acid helps stabilize the whipped cream. This was the choice that I made for my recipe. I used 1/8 tsp. and found it worked amazing.
Powdered Sugar: Using powdered sugar instead of granulated sugar can help stabilize whipped cream due to the cornstarch content.
Mascarpone Cheese: Mixing in a bit of mascarpone cheese can help stabilize and add flavor to whipped cream.
Instant Pudding Mix: Adding a small amount of instant pudding mix (in a complementary flavor) to the cream before whipping can help stabilize it.
Keep in mind that added ingredients can alter the taste, so it is important to only use a tiny amount to achieve your goal. For the purpose of this recipe I used 1/8 teaspoon of cream of tarter for the whipped topping and I found it worked incredibly well.
which cake mix works best?
You can’t go wrong with picking a cake mix. The perfect cake mix is the one that you love the most!Â
I absolutely love using Betty Crocker Super Moist Cherry Chip or the Betty Crocker Rainbow Bit Cake Mix.
You could also use a chocolate cake mix, vanilla cake mix or any one of your liking!
what is the best cream to use?
The best cream to use for making whipped topping is heavy whipping cream. This type of cream has a high fat content, typically around 36-40%, which makes it ideal for whipping. The higher fat content allows the cream to hold its shape when whipped and results in a smooth, fluffy texture.
Ingredients:
Here are the ingredients needed to make these Cherry Sundae Cupcakes:
Cupcake Ingredients:
- 1 cake mix, Cherry Chip or Rainbow bit, or your preference
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 3 oz. Semi-sweet chocolate
- 2 tbsp. unsalted butter
- 1 tbsp. corn syrup
- Maraschino Cherries
- Chopped Nuts (optional)
instructions:
For the Cupcakes:
- Preheat the oven to 350 degrees. Place 22 muffin cups in 2 muffin pans.
- Prepare cake mix according to the package directions.
For the Homemade Whipped Topping:
- Freeze your bowl and wire whisk attachment.
- Add the cream, powdered sugar, cream of tartar and vanilla extract.
- Whip until stiff peaks form approximately 3-4 minutes
For the Chocolate Sauce:
- place chocolate, butter, and syrup over a double-broiler and melt together.Â
- Allow the chocolate to cool for 20-30 minutes and stir occasionaly.
Decoration:
To decorate the cupcakes, I like to place the whipped topping in a Ziploc bag with a pastry tip attached. Pipe the whipped topping in a swirl.Â
Drizzle chocolate over the whipped topping. Use tri-coloured sprinkles and then add a maraschino cherry on top. Enjoy!
Kid-Friendly Cherry Sundae Cupcakes
Ingredients
For The Cupcakes
- 1 cake mix Cherry Chip or Rainbow bit, or your preference
Homemade Whipped Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar adjust to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
Chocolate Sauce
- 3 oz. Semi-sweet chocolate
- 2 tbsp. unsalted butter
- 1 tbsp. corn syrup
Decorations
- Sprinkles
- Maraschino Cherries
- Chopped Nuts optional
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees. Place 22 muffin cups in 2 muffin pans.
- Prepare cake mix according to the package directions.
For The Homemade Whipped Topping
- Freeze your bowl and wire whisk attachment.
- Add the cream, powdered sugar, cream of tartar and vanilla extract.
- Whip until stiff peaks form approximately 3-4 minutes
For The Chocolate Sauce
- place chocolate, butter, and syrup over a double-broiler and melt together.
- Allow the chocolate to cool for 20-30 minutes and stir occasionaly.
Decoration
- To decorate the cupcakes, I like to place the whipped topping in a Ziploc bag with a pastry tip attached. Pipe the whipped topping in a swirl.
- Drizzle chocolate over the whipped topping. Use tri-coloured sprinkles and then add a maraschino cherry on top. Enjoy!
More great Dessert Recipes
This Cherry Sundae Cupcake recipe is so appealing on the eye and hopefully puts a smile on their face! They are perfect for a birthday party, or any kid-friendly occasion! I hope that you find my recipe to be helpful. Would love to hear any feedback if you make them! Happy Baking!