Caramel Sundae Cupcakes

10 Rating(s): Rating(s):
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 cupcakes
Freezing: excellent, undecorated


  • Cupcakes:
  • 1/2 cup (125mL) butter, softened
  • 1 1/3 cups (325mL) sugar
  • 2 eggs
  • 2 tsp (10mL) vanilla extract
  • 1 1/2 cups (375mL) Robin Hood® Original All Purpose Flour
  • 1 tsp (5mL) baking powder
  • 1/2 tsp (2mL) salt
  • 2/3 cup (150 mL) milk
  • Sundae Toppings:
  • Whipped Cream
  • Smucker’s® Sundae SyrupTM Caramel Flavoured Syrup
  • Smucker’s Sundae Syrup Chocolate Flavoured Syrup
  • Smucker’s Sundae Syrup Strawberry Syrup
  • Sprinkles, cherries, coconut, chocolate chips…whatever you imagine!


  1. Preheat oven to 350°F (180°C). Line 12 muffin tins with paper liners.
  2. Beat butter and sugar until light. Add eggs and vanilla. Beat well. In separate bowl, combine all dry ingredients. Add half the dry ingredients to wet ingredients, add milk, then add remaining dry ingredients. Spoon into prepared muffin tins.
  3. Bake in preheated oven, 20 – 25 minutes, until toothpick inserted in centre comes out clean. Let cool, then remove to wire rack.
  4. Once completely cooled, top with whipped cream and your favourite toppings.