Strawberry Milkshake Cupcakes Recipe
Introduction
Strawberry Milkshake Cupcakes capture the sweet, creamy flavor of a classic strawberry milkshake in a delightful handheld treat. These cupcakes combine fresh strawberries with fluffy cake and a luscious strawberry buttercream, perfect for any occasion.
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 (for buttercream)
- 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 together until light and fluffy.
- Step 4: Beat in the egg and vanilla extract until fully combined.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with milk and strawberry puree. Begin and end with the dry ingredients, mixing just until 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 in the center comes out clean. Let cupcakes cool completely on a wire rack.
- Step 8: For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Step 9: Add the strawberry puree, vanilla extract, and a pinch of salt to the buttercream. Beat until light and fluffy.
- Step 10: Frost the cooled cupcakes using a pastry bag or a knife. Decorate as desired with whipped cream, fresh strawberries, chocolate chips, or sprinkles.
Tips & Variations
- Substitute part of the sugar with honey or maple syrup for a healthier option.
- Use whole wheat flour instead of all-purpose flour to add fiber.
- Try adding mini chocolate chips to the batter for a fun twist.
- Swap half of the strawberries with ripe bananas for Banana Strawberry Milkshake Cupcakes.
- Add cocoa powder to the batter to make Chocolate Strawberry Milkshake Cupcakes.
- For a vegan version, replace eggs with flaxseed meal, use almond or oat milk, and substitute butter with coconut oil.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving and, if preferred, gently warm for 10–15 seconds in the microwave. Buttercream frosting helps keep the cupcakes moist during storage.
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, but be sure to thaw and drain excess liquid before pureeing to avoid soggy batter.
How do I prevent the cupcakes from drying out?
Avoid overbaking and store cupcakes properly in an airtight container. The buttercream also helps lock in moisture for a softer texture.
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Strawberry Milkshake Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Strawberry Milkshake Cupcakes are a delightful treat that captures the nostalgic flavors of a classic strawberry milkshake in a moist cupcake form topped with a fluffy strawberry buttercream. Made with fresh strawberry puree for natural sweetness and vibrant color, these cupcakes are perfect for celebrations or a special dessert. They combine the freshness of strawberries with a rich, creamy frosting that enhances every bite, while offering some nutritional benefits from the fruit.
Ingredients
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 liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for an even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy, creating a base for tender cupcakes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until fully combined to add richness and flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with milk and then strawberry puree, starting and ending with the dry ingredients to maintain batter consistency.
- Fill the Liners: Spoon the cupcake batter into the prepared liners, filling each about two-thirds full for proper rising during baking.
- Bake and Cool: Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely before decorating.
- Beat the Buttercream: In a mixing bowl, beat the softened butter until creamy and smooth, forming the base of the frosting.
- Add Sugar and Puree: Gradually add the powdered sugar, mixing until smooth, then blend in the strawberry puree and vanilla extract until light and fluffy.
- Season the Frosting: Mix in a pinch of salt to balance the sweetness and continue beating until the buttercream achieves a creamy, spreadable texture.
- Frost the Cupcakes: Using a pastry bag or knife, spread or pipe the strawberry buttercream onto the cooled cupcakes in decorative swirls.
- Decorate: Optionally, garnish with a dollop of whipped cream, fresh strawberries, mini chocolate chips, or sprinkles for added flair.
Notes
- For a healthier alternative, substitute part of the sugar with honey or maple syrup, and consider using whole wheat flour for added fiber.
- Ensure the butter is softened but not melted for best creaming results.
- Fresh strawberries should be pureed smoothly for optimal batter and frosting integration.
- Allow cupcakes to cool completely before frosting to prevent melting and sliding of buttercream.
- Experiment with variations like adding cocoa powder for chocolate flavor or substituting ingredients for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cupcakes, strawberry milkshake cupcakes, strawberry buttercream, fruit cupcakes, summer dessert, fresh strawberry dessert
