Strawberry Milkshake Cupcakes Recipe
Introduction
Strawberry Milkshake Cupcakes bring the nostalgic flavor of a classic strawberry milkshake into a delightful, bite-sized treat. These cupcakes are moist, fluffy, and topped with a creamy strawberry buttercream that perfectly captures that sweet, fruity taste.
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 together 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, alternating with milk and strawberry puree, beginning 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 in a bowl until creamy.
- Step 9: Gradually add powdered sugar while mixing until smooth. Then add strawberry puree and vanilla extract, mixing until fluffy.
- Step 10: Add a pinch of salt to balance the sweetness and beat until light and airy.
- Step 11: Frost the cooled cupcakes with the strawberry buttercream using a pastry bag or a knife.
Tips & Variations
- For a healthier version, substitute part of the sugar with honey or maple syrup and consider using whole wheat flour.
- Add mini chocolate chips to the batter for a delightful twist.
- Try topping cupcakes with whipped cream and a fresh strawberry for an elegant touch.
- Experiment with banana-strawberry by substituting half the strawberries with ripe banana for a creamy variation.
- Add cocoa powder to the batter for a chocolate strawberry flavor.
- For a vegan version, use flaxseed meal in place of eggs, plant-based milk, and coconut oil instead of butter.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. You can also freeze unfrosted cupcakes for up to 2 months and frost them once thawed. If refrigerated, let the cupcakes sit out briefly to soften the frosting before enjoying.
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 them completely and drain excess liquid before pureeing to avoid altering the batter’s consistency.
How can I prevent the buttercream from being too sweet?
Adding a pinch of salt balances the sweetness. You can also reduce the powdered sugar slightly or add a splash of lemon juice or cream cheese to add tang and lessen sweetness.
Print
Strawberry Milkshake Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Strawberry Milkshake Cupcakes capture the delightful flavor of a classic strawberry milkshake in a moist cupcake topped with creamy strawberry buttercream frosting. Made with fresh strawberries for a natural sweetness and vibrant color, these treats are perfect for summer celebrations or any time you crave a fruity, indulgent dessert.
Ingredients
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
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 Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure the cupcakes bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cupcake texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and thoroughly combined, building the structure for the cupcakes.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk and strawberry puree. Begin and end with the dry ingredients to ensure smooth batter without overmixing.
- Fill the Liners: Spoon the batter into the lined cupcake pan, filling each liner about two-thirds full to allow room for rising during baking.
- Bake and Cool: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely on a wire rack before frosting.
- Prepare Strawberry Buttercream: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar while mixing to achieve a smooth texture. Incorporate the strawberry puree, vanilla extract, and a pinch of salt, then continue beating until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a pastry bag or knife to frost each cupcake with the strawberry buttercream, creating decorative swirls or smooth tops.
- Decorate (Optional): For extra flair, garnish with a fresh strawberry on top, a dollop of whipped cream, sprinkles, or mini chocolate chips as desired.
Notes
- To make a healthier version, substitute part of the sugar with honey or maple syrup and consider using whole wheat flour for extra fiber.
- For vegan alternatives, replace the egg with flaxseed meal, use plant-based milk like almond or oat milk, and swap butter for coconut oil.
- Puree fresh strawberries finely to ensure smooth batter and vibrant flavor.
- Frost cupcakes only after they are completely cooled to prevent the buttercream from melting.
- Optional variations include adding cocoa powder for chocolate strawberry cupcakes or substituting half the strawberries with ripe bananas for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cupcakes, milkshake cupcakes, strawberry buttercream, summer dessert, fresh strawberry cupcakes, fruity cupcakes
