Description

These Strawberry Milkshake Cupcakes are moist, flavorful, and bursting with fresh strawberry goodness. Featuring a tender vanilla-strawberry cake base topped with a luscious strawberry buttercream frosting, graham cracker crumbs, and fresh strawberries, they perfectly capture the essence of a strawberry milkshake in cupcake form.

Ingredients

Scale

For the 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

For the 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)

For the Topping

1/2 cup graham cracker crumbs (for garnish)
12 fresh strawberries (for decoration)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking and ensure the cupcakes can be easily removed.
Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and prevent clumps.
Cream Butter: In another bowl, use an electric mixer to cream the softened butter until it becomes light and fluffy, incorporating air that helps create a tender cupcake texture.
Add Eggs: Add the eggs one at a time, beating well after each addition to properly emulsify the ingredients and create a smooth batter.
Add Wet Ingredients: Mix in the whole milk, strawberry puree, and vanilla extract until fully combined, adding moisture and rich strawberry flavor to the cake batter.
Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to prevent dense cupcakes.
Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to leave room for rising during baking.
Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes until a toothpick inserted into the center comes out clean, indicating they are fully baked.
Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare Frosting: Beat softened butter in a large mixing bowl until creamy. Gradually add powdered sugar on low speed to avoid sugar clouds, then mix in the strawberry puree and vanilla extract until smooth. Adjust consistency with milk as needed.
Frost Cupcakes: Once the cupcakes are completely cooled, use a piping bag to generously frost each cupcake with the strawberry buttercream.
Add Toppings: Sprinkle graham cracker crumbs on top of the frosted cupcakes for added texture and flavor, then garnish each with a fresh strawberry for a vibrant presentation.

Notes

Use fresh or properly thawed frozen strawberries for best flavor in the strawberry puree.
Sift dry ingredients and powdered sugar to avoid lumps and ensure a smooth batter and frosting.
Do not overmix the batter once the dry ingredients are added to keep cupcakes light and tender.
Adjust milk in frosting gradually to reach desired spreading consistency.
Allow cupcakes to cool completely before frosting to prevent melting.
Graham cracker crumbs add a delightful crunch and complement the strawberry flavor perfectly.

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

Keywords: Strawberry cupcakes, strawberry milkshake cupcakes, strawberry buttercream, dessert, baking, cupcakes with strawberry frosting