Strawberry Milkshake Cupcakes Recipe
Introduction
Strawberry Milkshake Cupcakes capture the sweet, creamy delight of a classic strawberry milkshake in cupcake form. Bursting with fresh strawberry flavor and topped with luscious strawberry buttercream, these treats are perfect for any occasion or a special homemade indulgence.
Ingredients
- 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
- 1 cup unsalted butter, softened (for buttercream)
- 3 cups powdered sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract (for buttercream)
- A pinch of salt (for buttercream)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 3: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 4: Beat in the egg and vanilla extract until fully combined.
- Step 5: Gradually incorporate the dry ingredients, alternating with milk and strawberry puree, starting and ending with the dry ingredients. Mix until just combined.
- Step 6: Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- Step 8: For the buttercream, beat the softened butter until creamy.
- Step 9: Gradually add powdered sugar, mixing until smooth. Add the strawberry puree and vanilla extract, then beat until fluffy.
- Step 10: Add a pinch of salt to balance the sweetness and continue beating until light and airy.
- Step 11: Frost the cooled cupcakes with the strawberry buttercream using a pastry bag or a knife.
Tips & Variations
- Substitute part of the sugar with honey or maple syrup for a healthier twist.
- Use whole wheat flour instead of all-purpose flour to add fiber.
- Add mini chocolate chips to the batter for extra texture and flavor.
- Top with a dollop of whipped cream and a fresh strawberry for an elegant garnish.
- Try banana strawberry milkshake cupcakes by replacing half the strawberries with ripe bananas.
- For a chocolate version, add cocoa powder to the cupcake batter.
- Make it vegan by using flaxseed meal instead of eggs, almond or oat milk instead of dairy milk, and coconut oil instead of butter.
Storage
Store these cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, making sure to bring them to room temperature before serving. The strawberry buttercream may firm up in the fridge, so you can gently re-whip it if needed. For best freshness, consume within a few days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before pureeing to avoid making the batter too wet.
How can I make the cupcakes more moist?
Ensure not to overmix the batter and avoid overbaking. You can also add a tablespoon of sour cream or yogurt to the batter for extra moisture.
Print
Strawberry Milkshake Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Strawberry Milkshake Cupcakes capture the delightful flavor of a classic milkshake with moist strawberry-infused cupcakes topped with a creamy, fresh strawberry buttercream. These cupcakes blend natural strawberry sweetness, vanilla, and rich buttercream to create a treat that’s perfect for celebrations or any time you crave a nostalgic, fruity dessert.
Ingredients
For the 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
For the 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 Prep: Begin by preheating your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring a smooth batter base.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk and the fresh strawberry puree. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
- Fill the Liners: Spoon the cupcake batter evenly into the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake and Cool: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cupcakes cool completely on a wire rack before frosting.
- Beat the Butter: For the buttercream, beat the softened unsalted butter in a mixing bowl until creamy and smooth.
- Add Sugar and Puree: Gradually add powdered sugar while mixing continuously until smooth and fluffy. Then add the strawberry puree and vanilla extract, blending well to incorporate the flavors into a luscious frosting.
- Season: Mix in a pinch of salt to balance the sweetness and continue to beat until the buttercream is light and fluffy.
- Frost the Cupcakes: Using a pastry bag or a spatula, frost the cooled cupcakes with the strawberry buttercream, creating swirls or decorative patterns as desired.
- Decorate (Optional): Garnish cupcakes with whipped cream, fresh strawberries, mini chocolate chips, or festive pink and red sprinkles to enhance presentation and flavor.
Notes
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Substitute part of the sugar with honey or maple syrup, or use whole wheat flour for a healthier variation.
- Ensure butter and egg are at room temperature for smooth mixing.
- Bake cupcakes completely before frosting to prevent melting.
- For a vegan variation, replace egg with flaxseed meal, dairy milk with almond or oat milk, and butter with coconut oil.
- Adding mini chocolate chips to the batter adds delightful texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry milkshake cupcakes, strawberry cupcakes, homemade cupcakes, strawberry buttercream, dessert, baking, summer treat
