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Creamy Strawberry Milkshake Cupcakes

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These cupcakes capture the nostalgic flavor of strawberry milkshakes with a moist, tender crumb and a light, creamy frosting. Perfect for celebrations or a comforting treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180 g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened (115 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, room temperature
  • ½ cup buttermilk (120 ml)
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, pureed (150 g)
  • ½ cup unsalted butter, softened (115 g) for frosting
  • 3 cups powdered sugar, sifted (360 g)
  • 2–3 tbsp heavy cream (30–45 ml)
  • 2 tbsp strawberry puree
  • ½ tsp vanilla extract for frosting
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using a mixer, beat ½ cup softened butter with 1 cup sugar on medium speed until light and fluffy, about 3–5 minutes.
  4. Beat in eggs one at a time, then add 1 tsp vanilla extract. Scrape down sides of bowl.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition.
  6. Fold in 1 cup fresh strawberry puree gently with a spatula.
  7. Spoon batter into cupcake liners about ⅔ full.
  8. Bake for 18–22 minutes, rotating pan halfway through. Test doneness with a toothpick.
  9. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
  10. For frosting, beat ½ cup softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, until light and fluffy.
  11. Mix in 2 tbsp strawberry puree, ½ tsp vanilla extract, and a pinch of salt. Adjust consistency as needed.
  12. Frost cooled cupcakes using a piping bag or knife. Garnish with fresh strawberry slices or sprinkles if desired.

Notes

Keep butter at room temperature for better creaming. Fold strawberry puree gently to avoid dense cupcakes. Use buttermilk or a milk and lemon juice substitute for tender crumb. Chill frosting if too soft before piping. Avoid overbaking to keep cupcakes moist.

Nutrition

Keywords: strawberry cupcakes, milkshake cupcakes, creamy frosting, easy dessert, homemade cupcakes, birthday cupcakes, strawberry dessert

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