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Best Strawberry Milkshake Cupcakes Recipe

Close-up of one perfect strawberry milkshake cupcakes topped with swirled pink frosting, with two others blurred in the background.
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Bake these moist strawberry cupcakes topped with a creamy, strawberry milkshake-flavored buttercream. This is a fun, easy summer dessert perfect for parties.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1/4 cup strawberry puree (for frosting)
  • 1 teaspoon strawberry extract
  • 1 tablespoon milk or heavy cream (for frosting)
  • Optional: Freeze-dried strawberry powder for dusting
  • Optional: Maraschino cherries for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the 1/4 cup strawberry puree with the buttermilk.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the powdered sugar, mixing on low speed.
  10. Add the 1/4 cup strawberry puree, strawberry extract, and milk or cream. Beat on medium-high speed until the frosting is light and fluffy, resembling a thick milkshake consistency.
  11. Once cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
  12. For a retro look, dust the tops with freeze-dried strawberry powder and top with a maraschino cherry.

Notes

  • For the best strawberry flavor, use fresh, ripe strawberries for your puree.
  • If you want a stronger pink color, add one drop of red food coloring to the frosting mixture.
  • You can use freeze-dried strawberries crushed into a fine powder to mix into the cake batter for an intense flavor boost.

Nutrition

Find it online: https://kitchenuser.net/strawberry-milkshake-cupcakes-recipe/