Name: Strawberry Milkshake Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 3 cups powdered sugar; ¼ cup strawberry puree; 1 teaspoon vanilla extract; A pinch of salt

Introduction

Strawberry Milkshake Cupcakes are a delightful way to enjoy your favorite summer flavor in a fun, bite-sized treat. Moist strawberry-infused cupcakes topped with creamy strawberry buttercream bring the classic milkshake experience to your dessert plate. Perfect for gatherings or an indulgent snack, these cupcakes are sure to impress.

A group of seven cupcakes sits on a white cake stand with a worn look, arranged in a circle with one in the center. Each cupcake has three visible layers: a golden-yellow cake base in a light beige paper liner, a shiny red glaze dripping slightly over the upper cake edge, and a tall swirl of light pink frosting on top. Each frosting swirl is smooth and creamy with subtle specks, decorated with a half strawberry standing upright and a pink-and-white striped paper straw inserted behind the strawberry. The background includes three tall, clear glasses filled with pale pink milkshake topped with white whipped cream, and a few whole fresh strawberries scattered on a soft pink surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with 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 well combined.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with milk and strawberry puree, beginning 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 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 and mix until smooth.

Step 9: Mix in the strawberry puree, vanilla extract, and a pinch of salt. Beat until light and fluffy.

Step 10: Frost the cooled cupcakes using a pastry bag or a knife, creating swirls or your preferred design.

Tips & Variations

Use fresh, ripe strawberries for the puree to maximize natural sweetness and flavor.

Substitute half the sugar with honey or maple syrup for a healthier twist.

Add mini chocolate chips to the batter for a delightful texture contrast.

Try variations like Banana Strawberry Milkshake Cupcakes by mixing in ripe banana puree, or add cocoa powder for a chocolate-strawberry combo.

For a vegan version, replace eggs with flaxseed meal, use plant-based milk, and swap butter with coconut oil.

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 making the batter too runny.

How do I prevent the cupcakes from drying out?

Be careful not to overbake; check for doneness a few minutes before the recommended time. Also, storing them properly in an airtight container helps retain moisture.