Strawberry Milkshake Cupcakes Recipe

Introduction

Strawberry Milkshake Cupcakes are a delightful treat that combines the flavors of a classic strawberry milkshake with the convenience of a cupcake. Moist, fruity, and topped with creamy strawberry frosting, these cupcakes are perfect for any occasion.

Ingredients

• 1 cup all-purpose flour (sifted)
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened to room temperature)
• 2 large eggs (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup strawberry puree (fresh or frozen strawberries blended)
• 1 tsp vanilla extract
• 1 cup unsalted butter (softened to room temperature, for frosting)
• 4 cups powdered sugar (sifted)
• 1/4 cup strawberry puree (fresh or frozen strawberries blended, for frosting)
• 1 tsp vanilla extract (for frosting)
• 1-2 tbsp milk (to adjust frosting consistency)
• 1/2 cup graham cracker crumbs (for garnish)
• 12 fresh strawberries (for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners for easy removal.
2. Step 2: In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. Step 3: In a separate bowl, cream the softened butter using an electric mixer until light and fluffy to incorporate air.
4. Step 4: Add the eggs one at a time to the butter, mixing well after each addition to emulsify the mixture.
5. Step 5: Mix in the milk, strawberry puree, and vanilla extract until combined, adding moisture and flavor.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid dense cupcakes.
7. Step 7: Fill each cupcake liner about two-thirds full with batter to allow room for rising.
8. Step 8: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked.
9. Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Step 10: For the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud.
11. Step 11: Mix in the strawberry puree and vanilla extract until smooth. Add milk a tablespoon at a time to reach desired consistency.
12. Step 12: Once cupcakes are completely cool, pipe the frosting generously on each one.
13. Step 13: Sprinkle graham cracker crumbs on top of the frosting for texture and flavor.
14. Step 14: Garnish each cupcake with a fresh strawberry for a beautiful finish.

Tips & Variations

• Use fresh strawberries for the puree when they are in season for a vibrant flavor, or frozen for convenience year-round.
• For a more intense strawberry flavor, add a teaspoon of strawberry extract to the frosting.
• Substitute whole milk with buttermilk for extra tender cupcakes.
• To make the frosting dairy-free, use vegan butter and a splash of plant-based milk.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Allow them to come to room temperature before serving for the best taste. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries work well. Thaw them completely and drain any excess liquid before blending to maintain the right consistency.

How do I prevent the frosting from melting?

Keep the frosted cupcakes refrigerated until serving, especially in warm or humid environments, to prevent the frosting from softening too much.

Strawberry Milkshake Cupcakes Recipe

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★★★★★

4.8 from 136 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

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Description

Delight in these Strawberry Milkshake Cupcakes, a perfect blend of moist strawberry-flavored cupcakes topped with creamy strawberry buttercream frosting. Garnished with crunchy graham cracker crumbs and fresh strawberries, these cupcakes bring the nostalgic taste of a strawberry milkshake in cupcake form, ideal for parties, celebrations, or a sweet treat any time.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose flour (sifted)
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened to room temperature)
• 2 large eggs (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup strawberry puree (fresh or frozen strawberries blended)
• 1 tsp vanilla extract

Frosting

• 1 cup unsalted butter (softened to room temperature)
• 4 cups powdered sugar (sifted)
• 1/4 cup strawberry puree (fresh or frozen strawberries blended)
• 1 tsp vanilla extract
• 1–2 tbsp milk (to adjust consistency)

Topping

• 1/2 cup graham cracker crumbs
• 12 fresh strawberries

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy cupcake removal after baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together sifted flour, granulated sugar, baking powder, baking soda, and salt for even distribution of leavening agents.
3. Cream Butter: In another bowl, use an electric mixer to cream the softened butter until light and fluffy to incorporate air for light cupcakes.
4. Add Eggs: Incorporate the eggs one at a time into the creamed butter, mixing thoroughly after each to emulsify the mixture.
5. Combine Wet Ingredients: Stir in the whole milk, strawberry puree, and vanilla extract until fully combined for moisture and flavor.
6. Blend Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid dense cupcakes.
7. Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow space for rising.
8. Bake: Place in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. Prepare Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar on low speed to avoid sugar dust clouds.
11. Add Flavor: Mix in strawberry puree and vanilla extract until smooth. Adjust consistency with 1–2 tablespoons of milk as needed.
12. Frost Cupcakes: Once cooled, pipe the strawberry buttercream generously over each cupcake.
13. Apply Toppings: Sprinkle graham cracker crumbs over the frosting for texture and garnish each cupcake with a fresh strawberry for presentation.

Notes

• Use fresh or well-thawed frozen strawberries for the best strawberry puree flavor.
• Make sure all ingredients like eggs and milk are at room temperature to ensure smooth batter.
• Do not overmix the batter to keep cupcakes light and fluffy.
• Adjust milk in frosting to achieve desired spreading or piping consistency.
• Store cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry milkshake cupcakes, strawberry cupcakes, strawberry buttercream, dessert cupcakes, homemade cupcakes, baked desserts