Scale

For the cupcakes:

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the frosting & decoration:

1 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

2-3 tablespoons milk (optional)

Rainbow sprinkles

Maraschino cherries

Hershey’s Sundae Dream chocolate sauce (extra thick)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
In the bowl of a stand mixer, combine the softened butter and sugar and cream until smooth.
Add in the eggs, vanilla and sour cream. Mix to combine, scraping down the sides often.
Add in the flour, baking powder, baking soda and salt. Mix well, scraping down the sides as needed.
Divide the batter between each cupcake liner, filling each about ½-⅔ full.
Bake in the preheated oven for 14-16 minutes or just until starting to golden and the center is set. Allow to cool completely before decorating.
For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
Mix on low just until combined.
Add in the remaining powdered sugar and 2-3 tablespoons milk (if needed). You want the frosting thick, but not dry and crumbly. Once combined, bump up the speed to medium and whip the frosting for an additional minute or until smooth and fluffy looking.
Once the cupcakes are cool, use an ice cream scoop to scoop out the frosting and place on top of each cupcake.
Drizzle with the chocolate syrup.
Decorate with the rainbow sprinkles and then place a cherry on top of each cupcake, pressing down slightly to ensure it sticks and doesn’t slide down the side with the chocolate.

Storage: Cupcakes can be stored in an airtight container for up to 3 days. For best results, assemble just prior to serving – the chocolate will drip and the cherry will seep the longer they set.