Introduction

Strawberry Milkshake Cupcakes bring the nostalgic flavor of a classic milkshake into a delightful, bite-sized treat. Bursting with fresh strawberry puree and topped with creamy strawberry buttercream, these cupcakes are perfect for any occasion.

Strawberry Milkshake Cupcakes Recipe - Recipe Image

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 (for buttercream)
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 until light and fluffy.
Step 4: Beat in the egg and vanilla extract until combined.
Step 5: Gradually mix in the dry ingredients, alternating with milk and the fresh strawberry puree. Begin and end with the dry ingredients.
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 comes out clean. Let cupcakes cool completely on a wire rack.
Step 8: For the buttercream, beat the softened butter until creamy.
Step 9: Gradually add powdered sugar, mixing until smooth. Stir in the strawberry puree and vanilla extract.
Step 10: Add a pinch of salt and beat until the frosting is light and fluffy.
Step 11: Frost the cooled cupcakes with the strawberry buttercream using a pastry bag or knife.
Step 12: Optionally, garnish with whipped cream and fresh strawberries or sprinkles for extra flair.

Tips & Variations

Substitute part of the sugar with honey or maple syrup for a healthier version.
Use whole wheat flour instead of all-purpose flour to add fiber.
Try adding mini chocolate chips to the batter for a delightful twist.
Top cupcakes with whipped cream and fresh strawberries for an inviting look.
For a vegan option, replace eggs with flaxseed meal, use almond or oat milk, and swap butter with coconut oil.
Experiment by adding cocoa powder to create Chocolate Strawberry Milkshake Cupcakes.
Blend in ripe bananas with strawberries for Banana Strawberry Milkshake Cupcakes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, allow them to come to room temperature before serving for the best texture. Leftover frosting can be refrigerated and gently rewhipped before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Thaw and puree them well, then drain any excess liquid to avoid thinning the batter and frosting.

How do I prevent my cupcakes from drying out?

Be careful not to overbake the cupcakes and store them in an airtight container to keep them moist. Using fresh strawberries also helps maintain moisture.

Strawberry Milkshake Cupcakes Recipe

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Strawberry Milkshake Cupcakes capture the nostalgic flavor of a classic strawberry milkshake in a deliciously moist cupcake. Made with fresh strawberry puree in both the cupcake base and buttercream frosting, these treats offer a delightful blend of fruity sweetness and creamy texture. Ideal for celebrations or as a charming dessert, this recipe combines easy-to-follow preparation with beautiful presentation options and creative variations.

Author: Stella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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: Preheat your oven to 350°F (175°C) and 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 and seasoning.
Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture becomes light and fluffy, which helps create a tender cupcake texture.
Add Egg and Vanilla: Beat in one large egg and half a teaspoon of vanilla extract until fully combined, adding moisture and flavor to the batter.
Combine Ingredients: Gradually mix in the dry ingredients alternated with the milk and the fresh strawberry puree, beginning and ending with the dry ingredients to ensure a smooth batter.
Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow space for rising during baking.
Bake and Cool: Bake the cupcakes in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool completely on a wire rack before frosting.
Beat the Butter: For the buttercream, start by beating the softened butter in a bowl until creamy and smooth, which forms the base of the frosting.
Add Sugar and Puree: Gradually add powdered sugar while mixing until smooth, then add the strawberry puree and vanilla extract, continuing to beat for a fluffy texture.
Season: Add a pinch of salt to the frosting to balance the sweetness and beat until light and fluffy, perfect for spreading or piping.
Frost the Cupcakes: Using a pastry bag or knife, frost the completely cooled cupcakes with the strawberry buttercream, creating swirls or smooth coverage.
Decorate (Optional): Add whipped cream, a fresh strawberry on top, mini chocolate chips, or pink/red sprinkles to enhance the appearance and taste of the cupcakes.

Notes

Use fresh, ripe strawberries for the best flavor and natural sweetness in both the cupcakes and frosting.
For a healthier twist, substitute part of the sugar with honey or maple syrup and consider using whole wheat flour for added fiber.
To make vegan versions, replace the egg with flaxseed meal, use plant-based milk such as almond or oat, and substitute butter with coconut oil.
Ensure cupcakes are completely cooled before frosting to prevent melting or sliding of the buttercream.
You can customize these cupcakes by adding mini chocolate chips or incorporating variations like banana or cocoa powder for unique flavors.

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