Name: Strawberry Milkshake Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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); 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); 1/2 cup graham cracker crumbs; 12 fresh strawberries (for decoration)

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

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.

Step 2: In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt to distribute the leavening evenly.

Step 3: In another bowl, use an electric mixer to cream 1/2 cup softened butter until light and fluffy, incorporating air for a lighter texture.

Step 4: Add the eggs one at a time, mixing well after each addition to emulsify the batter.

Step 5: Stir in the milk, 1/2 cup strawberry puree, and 1 tsp vanilla extract until fully combined to add moisture and flavor.

Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid dense cupcakes.

Step 7: Scoop the batter into the cupcake liners, filling each about two-thirds full to leave room for rising.

Step 8: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked.

Step 9: Remove from oven and let cool in the pan for 5 minutes before transferring cupcakes to a wire rack to cool completely.

Step 10: For the frosting, beat 1 cup softened butter until creamy, then gradually add sifted powdered sugar on low speed to prevent a sugar cloud.

Step 11: Mix in 1/4 cup strawberry puree and 1 tsp vanilla extract until smooth; add 1-2 tablespoons milk to reach desired consistency.

Step 12: Once cupcakes are completely cool, pipe the frosting generously over each cupcake.

Step 13: Sprinkle graham cracker crumbs on top of the frosted cupcakes for texture and garnish each with a fresh strawberry.

Tips & Variations

Use fresh strawberries for the puree if possible, but frozen works well too—just thaw and drain any excess liquid.

For a fun twist, add a teaspoon of lemon zest to the batter for a subtle citrus kick.

If you prefer a stronger strawberry flavor, swirl some strawberry jam into the batter before baking.

To keep the frosting firm in warm weather, chill it slightly before piping.

FAQs

Can I use strawberry extract instead of puree?

Yes, but the puree adds moisture and natural sweetness that the extract alone won’t provide. If using extract, consider adding a bit of strawberry jam or fresh strawberries to compensate.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, the cupcakes are done. Avoid opening the oven too early to prevent sinking.