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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/strawberry-milkshake-cupcakes-recipe/