Strawberry Milkshake Cupcakes Recipe

Introduction

Strawberry Milkshake Cupcakes bring together the sweet, fruity flavor of fresh strawberries with the creamy richness of a classic milkshake in a delightful cupcake form. These treats are perfect for summer gatherings or any time you crave a nostalgic dessert with a fresh twist.

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
• 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. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake 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, starting and ending with the dry ingredients. Mix until just combined.
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. Let the cupcakes cool completely on a wire rack.
8. Step 8: For the buttercream, beat the softened butter in a bowl until creamy.
9. Step 9: Gradually add powdered sugar while mixing until smooth. Add strawberry puree and vanilla extract and beat until fluffy.
10. Step 10: Stir in a pinch of salt to balance the sweetness and continue beating until light and airy.
11. Step 11: Frost the cooled cupcakes with the strawberry buttercream using a pastry bag or a knife.
12. Step 12: Optionally, decorate with a dollop of whipped cream and a fresh strawberry for a charming finish.

Tips & Variations

• For a healthier twist, substitute part of the sugar with honey or maple syrup, or use whole wheat flour for added fiber.
• Add mini chocolate chips to the batter for a delightful surprise in every bite.
• Try banana strawberry by replacing half the strawberries with ripe bananas for a creamy variation.
• For a chocolate version, add cocoa powder to the cupcake batter.
• Make it vegan by using flaxseed meal instead of eggs, plant-based milks, and coconut oil instead of butter.
• Top with pink or red sprinkles for a festive look.

Storage

Store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to five days. Allow refrigerated cupcakes to come to room temperature before serving. The frosting can harden slightly when chilled, so soften with a gentle stir if needed.

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, but be sure to thaw and drain them well before pureeing to avoid adding extra moisture that could affect the cupcake texture.

How do I prevent the cupcakes from drying out?

Make sure not to overbake the cupcakes and store them properly in an airtight container. Incorporating fresh strawberry puree helps keep the cupcakes moist naturally.

Strawberry Milkshake Cupcakes Recipe

Print Recipe

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4.6 from 150 reviews

These Strawberry Milkshake Cupcakes capture the nostalgic flavor of a classic strawberry milkshake in a moist, fluffy cupcake topped with rich strawberry buttercream. Made with fresh strawberry puree and a perfect balance of sweetness, these cupcakes are a delightful treat perfect for summer gatherings, celebrations, or any occasion when you want a fruity, nostalgic dessert with a creamy frosting.

• Author: Bella
• 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 get ready for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
3. Cream Butter and Sugar: Using a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, which creates a tender cupcake crumb.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to incorporate moisture and flavor in the batter.
5. Combine Ingredients: Gradually add the dry flour mixture alternating with the milk and fresh strawberry puree, starting and ending with the dry ingredients, to create a smooth, homogenous cupcake batter.
6. Fill the Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake and Cool: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove and allow the cupcakes to cool completely on a wire rack before frosting.
8. Make Strawberry Buttercream: Beat the softened butter in a bowl until creamy using a mixer. Gradually add powdered sugar while mixing until smooth and fluffy.
9. Add Puree and Flavoring: Incorporate the strawberry puree, vanilla extract, and a pinch of salt into the buttercream, continuing to beat until light and fluffy, creating a well-balanced sweet and fruity frosting.
10. Frost Cupcakes: Use a pastry bag or knife to spread or pipe the strawberry buttercream on the cooled cupcakes, creating decorative swirls or designs.
11. Decorate (Optional): Garnish with whipped cream, fresh strawberries, mini chocolate chips, or sprinkles to elevate the presentation and add texture and visual appeal.

Notes

• Use fresh, ripe strawberries for the best flavor and natural sweetness in both the cupcake and buttercream.
• If you want a healthier version, substitute part of the sugar with honey or maple syrup and consider using whole wheat flour instead of all-purpose flour for extra fiber.
• Make sure the butter is softened (but not melted) before creaming to get a fluffy cupcake texture and smooth buttercream frosting.
• Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
• Try variations such as adding bananas for a "Banana Strawberry Milkshake" flavor, cocoa powder for a chocolate twist, or make a vegan version by replacing egg with flaxseed meal and using plant-based milk and oils.

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