Description

These Strawberry Milkshake Cupcakes combine the rich, moist texture of classic cupcakes with the fresh, fruity flavor of strawberry puree both in the batter and frosting. Topped with graham cracker crumbs and fresh strawberries, they offer a delightful dessert reminiscent 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
12 fresh strawberries (for decoration)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal after baking.
Mix dry ingredients: In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Cream butter and eggs: In a separate bowl, cream the softened butter with an electric mixer until light and fluffy, then add eggs one at a time, mixing well after each addition to emulsify the batter.
Add liquids: Mix in the whole milk, strawberry puree, and vanilla extract until well combined, enhancing the moisture and flavor.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid dense cupcakes.
Fill cupcake liners: Scoop the batter into the prepared cupcake liners about 2/3 full to allow space for rising.
Bake: Bake cupcakes for 18-20 minutes until a toothpick inserted near the center comes out clean, indicating they are fully cooked.
Cool: Remove cupcakes from oven, cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare frosting: Beat the softened butter until creamy. Gradually add sifted powdered sugar on low speed to prevent sugar clouds.
Add flavor: Mix in the strawberry puree and vanilla extract until smooth, adding 1-2 tablespoons of milk to reach desired consistency.
Frost cupcakes: Once cupcakes are completely cooled, use a piping bag to frost each cupcake generously with the strawberry buttercream.
Add toppings: Sprinkle graham cracker crumbs evenly over the frosting for texture and garnish each cupcake with a fresh strawberry on top for an appealing finish.

Notes

Room temperature ingredients ensure better mixing and texture.
Sifting flour and powdered sugar helps prevent lumps and creates a lighter texture.
Overmixing the batter can lead to tough, dense cupcakes—mix just until combined.
Use fresh or thawed frozen strawberries for the best puree consistency.
Adjust milk in frosting gradually to achieve desired piping texture.
Cupcakes are best enjoyed within 2 days refrigerated; bring to room temperature before serving.

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

Keywords: strawberry cupcakes, strawberry milkshake cupcakes, strawberry buttercream, homemade cupcakes, dessert recipe, baking, strawberry frosting