Name: Strawberry Milkshake Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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); 1/2 cup graham cracker crumbs (for garnish); 12 fresh strawberries (for decoration)

Introduction

Strawberry Milkshake Cupcakes are a delightful treat that captures the sweet, fresh flavor of a classic strawberry milkshake in a moist cupcake form. Topped with creamy strawberry frosting and a fresh strawberry, these cupcakes are perfect for spring and summer gatherings or any time you want a fruity, fun dessert.

The image shows a close-up of a cupcake with three main layers. The bottom layer is a soft yellow cake in a pink and white paper liner. Above it, there is a thick, swirled layer of light pink frosting with a smooth, creamy texture, topped with small round sprinkles in red, white, and pink colors. A red and white striped straw sticks out of the frosting from the center. The cupcake sits on a white plate with rounded edges, surrounded by scattered small round candy pieces in red and pink shades, all placed on a soft pink cloth over a white marbled surface. In the background, two more similar cupcakes are visible but blurred, each with the same layering and frosting style. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup unsalted butter (softened to room temperature, for frosting)

4 cups powdered sugar (sifted)

1/4 cup strawberry puree (fresh or frozen strawberries blended, for frosting)

1 tsp vanilla extract (for frosting)

1-2 tbsp milk (to adjust frosting consistency)

1/2 cup graham cracker crumbs (for garnish)

12 fresh strawberries (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.

Step 2: In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.

Step 3: In a separate bowl, cream 1/2 cup softened unsalted butter with an electric mixer until light and fluffy to incorporate air.

Step 4: Add the eggs one at a time to the butter, mixing well after each addition to create a smooth batter.

Step 5: Stir in the milk, 1/2 cup strawberry puree, and 1 teaspoon vanilla extract until combined, adding moisture and flavor.

Step 6: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid dense cupcakes.

Step 7: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow for rising.

Step 8: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10: For the frosting, beat 1 cup softened butter until creamy, then gradually add sifted powdered sugar on low speed to prevent dust clouds.

Step 11: Mix in 1/4 cup strawberry puree and 1 teaspoon vanilla extract until smooth; add 1-2 tablespoons milk as needed to reach a spreadable consistency.

Step 12: Once the cupcakes are fully cooled, use a piping bag to generously frost each cupcake.

Step 13: Sprinkle graham cracker crumbs over the frosting for texture and garnish each cupcake with a fresh strawberry on top for a beautiful finish.

Tips & Variations

For a stronger strawberry flavor, try adding a few drops of strawberry extract to the batter and frosting.

Use frozen strawberries for the puree if fresh strawberries are not in season; just thaw and blend before use.

Substitute the graham cracker crumbs with crushed vanilla wafers or digestive biscuits for a different texture.

If you prefer a lighter frosting, fold in some whipped cream to the buttercream for a fluffier texture.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. If needed, gently warm in the microwave for 10 seconds. You can freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with buttermilk or any plant-based milk like almond or oat milk. Just note that the flavor and texture may slightly change.

How do I make strawberry puree?

To make strawberry puree, blend fresh or thawed frozen strawberries until smooth. For a seedless puree, you can strain it through a fine mesh sieve before using.