Strawberry Milkshake Cupcakes Recipe
Introduction
These Strawberry Milkshake Cupcakes perfectly capture the sweet, fruity flavor of a classic strawberry milkshake in a moist and fluffy cupcake. Topped with luscious strawberry buttercream, they’re a delightful treat for any occasion.
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
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract (for buttercream)
- A pinch of salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Step 4: Beat in the egg and vanilla extract until fully combined.
- 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.
- Step 6: Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Step 8: For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Step 9: Add the strawberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
- Step 10: Frost the cooled cupcakes using a pastry bag or spread with a knife. Optionally, garnish with whipped cream and fresh strawberries.
Tips & Variations
- For a healthier option, replace part of the sugar with honey or maple syrup, or use whole wheat flour instead of all-purpose flour.
- Add mini chocolate chips to the batter for a fun twist.
- Top cupcakes with pink or red sprinkles for a festive touch.
- Try substituting half the strawberries with ripe bananas for a creamy banana strawberry variation.
- For a chocolate version, add cocoa powder to the batter.
- Make a vegan version by replacing eggs with flaxseed meal, using plant-based milk, and coconut oil instead of butter.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 2-3 months. Let refrigerated or frozen cupcakes come to room temperature before serving, and refresh the frosting by briefly whipping 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. Thaw and drain any excess liquid before pureeing to avoid making the batter too wet.
How do I prevent the cupcakes from drying out?
Be careful not to overbake; check doneness with a toothpick at 18 minutes. Also, store cupcakes in an airtight container to keep them moist.
Print
Strawberry Milkshake Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Strawberry Milkshake Cupcakes are moist, fluffy cupcakes that perfectly capture the sweet and fresh flavors of a classic strawberry milkshake. Made with pureed fresh strawberries in both the cupcake batter and buttercream frosting, these treats offer a delicious twist on traditional cupcakes with a burst of natural fruitiness. Topped with silky strawberry buttercream, they’re perfect for celebrations, gatherings, or as a delightful everyday indulgence.
Ingredients
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
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
- Combine Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk and strawberry puree. Start and end with the dry ingredients, mixing until just combined without overmixing.
- Fill the Liners: Spoon the cupcake batter into the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake and Cool: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack before frosting.
- Beat the Butter: For the frosting, beat the softened butter in a bowl until creamy and smooth.
- Add Sugar and Puree: Gradually add powdered sugar, mixing until smooth. Then stir in the strawberry puree and vanilla extract, continuing to beat until the frosting is fluffy.
- Season: Add a pinch of salt to balance the sweetness and continue beating for an even, light texture.
- Frost the Cupcakes: Use a pastry bag or knife to spread the strawberry buttercream on the cooled cupcakes creating decorative swirls.
- Decorate (Optional): Garnish with a dollop of whipped cream and fresh strawberries or add mini chocolate chips or sprinkles for added flair.
Notes
- Substitute part of the sugar with honey or maple syrup for a healthier version.
- Using whole wheat flour instead of all-purpose flour adds extra fiber.
- Make sure butter and eggs are at room temperature for smooth batter consistency.
- Do not overmix the batter to keep cupcakes tender.
- Allow cupcakes to cool fully before frosting to prevent melting.
- For a vegan version, use flaxseed meal in place of the egg, almond or oat milk instead of dairy milk, and coconut oil instead of butter.
- Variations include adding ripe bananas for banana strawberry milkshake cupcakes or mixing cocoa powder to make chocolate strawberry milkshake cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cupcakes, milkshake cupcakes, strawberry buttercream, fresh strawberry dessert, easy cupcake recipe, summer dessert
