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.

Ingredients

Scale

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

Instructions

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.
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.
Cream Butter: In another bowl, use an electric mixer to cream the softened butter until light and fluffy to incorporate air for light cupcakes.
Add Eggs: Incorporate the eggs one at a time into the creamed butter, mixing thoroughly after each to emulsify the mixture.
Combine Wet Ingredients: Stir in the whole milk, strawberry puree, and vanilla extract until fully combined for moisture and flavor.
Blend Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined to avoid dense cupcakes.
Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow space for rising.
Bake: Place in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
Cool Cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar on low speed to avoid sugar dust clouds.
Add Flavor: Mix in strawberry puree and vanilla extract until smooth. Adjust consistency with 1–2 tablespoons of milk as needed.
Frost Cupcakes: Once cooled, pipe the strawberry buttercream generously over each cupcake.
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