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
Scale
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
