Description
These Strawberry Milkshake Cupcakes are a delightful dessert combining the classic flavors of a strawberry milkshake into a moist, fluffy cupcake topped with creamy strawberry frosting, graham cracker crumbs, and fresh strawberries for a charming finish. Perfect for spring and summer parties or a sweet treat any time.
Ingredients
Scale
Cupcakes
- 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
Frosting
- 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)
Topping
- 1/2 cup graham cracker crumbs (for garnish)
- 12 fresh strawberries (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to ensure easy removal of the cupcakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter: In another bowl, use an electric mixer to cream the softened butter until light and fluffy, incorporating air to help create light cupcakes.
- Add Eggs: Add the eggs one at a time to the creamed butter, mixing well after each addition to emulsify the mixture properly.
- Add Wet Ingredients: Mix in the whole milk, strawberry puree, and vanilla extract until the mixture is well combined, adding moisture and strawberry flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing which can produce dense cupcakes.
- Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for the cupcakes to rise.
- Bake Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter in a large bowl until creamy. Gradually add sifted powdered sugar on low speed to prevent a sugar cloud, then mix in the strawberry puree and vanilla extract until smooth. Adjust consistency with milk if necessary.
- Frost Cupcakes: Once cupcakes are completely cool, use a piping bag to generously frost each cupcake.
- Add Topping: Sprinkle graham cracker crumbs on top of the frosted cupcakes for texture and flavor, then garnish each cupcake with a fresh strawberry for an attractive presentation.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature for optimal mixing and texture.
- Do not overmix the batter once dry ingredients are added to keep cupcakes light and fluffy.
- Use fresh or well-thawed frozen strawberries for the puree to maximize strawberry flavor.
- Adjust the milk quantity in the frosting to achieve your desired consistency for piping.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: strawberry cupcakes, milkshake cupcakes, strawberry frosting, summer dessert, baked cupcakes
