Strawberry Milkshake Cupcakes Recipe

Introduction

Strawberry Milkshake Cupcakes are a delightful way to enjoy the nostalgic flavors of a classic strawberry milkshake in cupcake form. These moist cupcakes feature fresh strawberry puree and a creamy strawberry buttercream, making them perfect for any celebration or a special treat at home.

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup unsalted butter, softened
• ¾ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ cup milk
• ½ cup fresh strawberries, pureed
• 1 cup unsalted butter, softened (for buttercream)
• 3 cups powdered sugar (for buttercream)
• ¼ cup strawberry puree (for buttercream)
• 1 teaspoon vanilla extract (for buttercream)
• A pinch of salt (for buttercream)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with milk and the strawberry puree, beginning and ending with the dry ingredients.
6. Step 6: Spoon the batter into the cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack before frosting.
8. Step 8: To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
9. Step 9: Add the strawberry puree and vanilla extract to the buttercream and mix until fluffy.
10. Step 10: Stir in a pinch of salt to balance the sweetness and beat until light and fluffy.
11. Step 11: Frost the cooled cupcakes with the strawberry buttercream using a pastry bag or a knife.
12. Step 12: Optional: Garnish with whipped cream and fresh strawberries, add mini chocolate chips, or sprinkle with pink or red sprinkles for extra flair.

Tips & Variations

• Substitute part of the sugar with honey or maple syrup for a healthier sweetener.
• Use whole wheat flour to add fiber and a nuttier flavor.
• Add cocoa powder to the batter for chocolate strawberry milkshake cupcakes.
• Try replacing half the strawberries with ripe bananas for a creamy banana strawberry twist.
• For a vegan version, use flaxseed meal instead of eggs, almond or oat milk instead of dairy, and coconut oil in place of butter.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the buttercream fresh. Before serving, allow them to come to room temperature for about 30 minutes. You can also freeze unfrosted cupcakes in a sealed container for up to 2 months; thaw completely before adding frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain any excess liquid before pureeing to avoid extra moisture in the batter.

How do I make sure the cupcakes are moist?

Using fresh strawberry puree and not overbaking helps keep the cupcakes moist. Also, be sure to measure flour accurately and avoid overmixing the batter.

Strawberry Milkshake Cupcakes Recipe

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Strawberry Milkshake Cupcakes are moist, flavorful cupcakes that capture the luscious taste of a classic strawberry milkshake. Made with fresh pureed strawberries baked into the batter and topped with a rich strawberry buttercream, these cupcakes offer a perfect balance of fruity sweetness and creamy frosting. They are an ideal treat for summer gatherings, celebrations, or anytime you crave a nostalgic, delightful dessert.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcake Base

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup unsalted butter, softened
• ¾ cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ¼ cup milk
• ½ cup fresh strawberries, pureed

For the Strawberry Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup strawberry puree
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt evenly to distribute the leavening agents and seasoning.
3. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and combined, ensuring proper emulsification.
5. Combine Ingredients: Gradually add the dry ingredients alternately with milk and the pureed strawberries to the wet mixture, beginning and ending with the dry ingredients. This helps maintain the batter’s proper consistency and moisture.
6. Fill the Liners: Spoon the prepared batter into cupcake liners, filling each about two-thirds full to allow room for rising during baking.
7. Bake and Cool: Bake the cupcakes for 18-20 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely on a wire rack before frosting to prevent melting.
8. Make the Strawberry Buttercream: Beat softened butter in a mixing bowl until creamy. Gradually add powdered sugar while mixing until smooth, then incorporate strawberry puree and vanilla extract. Add a pinch of salt and continue beating until the frosting is light and fluffy.
9. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the strawberry buttercream using a pastry bag for swirls or spread evenly with a knife.
10. Decorate: Optionally, garnish each cupcake with a dollop of whipped cream and a fresh strawberry, sprinkle mini chocolate chips into the batter before baking, or top with pink or red sprinkles for added festivity.

Notes

• For a healthier twist, substitute part of the sugar with honey or maple syrup and use whole wheat flour instead of all-purpose flour.
• Ensure the butter and eggs are at room temperature for smooth mixing and better texture.
• Use fresh, ripe strawberries for the best flavor in both the batter and buttercream.
• Cupcakes should be completely cooled before frosting to avoid melting the buttercream.
• Variations include adding cocoa powder for chocolate strawberry cupcakes or replacing dairy and eggs with plant-based alternatives to make vegan cupcakes.

Keywords: strawberry milkshake cupcakes, strawberry cupcakes, buttercream frosting, summer desserts, homemade cupcakes, fruity cupcakes