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
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
- 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
