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
Scale
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
