Strawberry Milkshake Cupcakes Recipe

Introduction

Strawberry Milkshake Cupcakes combine the nostalgic flavors of a classic milkshake into a delightful, portable dessert. These light, fluffy cupcakes with fresh strawberry puree and whipped cream frosting make a perfect treat for spring and summer gatherings.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons granulated sugar (for strawberry puree)
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• Fresh strawberries for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Step 6: In a small saucepan, combine the chopped strawberries and sugar over medium heat. Cook for about 5-7 minutes until the strawberries break down and form a puree. Let cool.
7. Step 7: Fold the strawberry puree into the cupcake batter until evenly distributed.
8. Step 8: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cupcakes to cool completely on a wire rack before frosting.
10. Step 10: For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Frost the cooled cupcakes and top with fresh strawberries.

Tips & Variations

• Use frozen strawberries if fresh are out of season; thaw and drain excess liquid before making the puree.
• For a more intense strawberry flavor, add a teaspoon of strawberry extract to the frosting.
• Swap heavy cream frosting for cream cheese frosting for a tangy twist.
• Make mini cupcakes for bite-sized treats perfect for parties.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15 minutes before serving. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat milk, but whole milk will yield a richer and moister cupcake.

How do I make the frosting more stable for warmer weather?

Adding a tablespoon of powdered gelatin or using stabilized whipped cream can help prevent the frosting from melting quickly in warm conditions.

Strawberry Milkshake Cupcakes Recipe

Print Recipe

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Delight in these Strawberry Milkshake Cupcakes, combining a moist vanilla cupcake infused with fresh strawberry puree and topped with luscious whipped cream frosting and fresh strawberry garnish. Perfect for a sweet treat that captures the essence of a classic strawberry milkshake in cupcake form.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Base:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Strawberry Puree:

• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons granulated sugar

Frosting:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries for garnish

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure the cupcakes won’t stick and will bake evenly.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which takes about 3-4 minutes. This step incorporates air, providing a tender crumb.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully combine. Stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can toughen cupcakes.
6. Make Strawberry Puree: In a small saucepan over medium heat, combine the chopped strawberries and sugar. Cook for about 5-7 minutes until the strawberries break down and form a thick puree. Remove from heat and let cool completely.
7. Fold Strawberry Puree Into Batter: Gently fold the cooled strawberry puree into the cupcake batter until evenly distributed, adding natural fruit sweetness and flavor.
8. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
9. Cool Cupcakes: Remove cupcakes from the oven and allow to cool completely on a wire rack before frosting to ensure the frosting doesn’t melt.
10. Prepare and Apply Frosting: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting. Frost the cooled cupcakes and garnish each with fresh strawberries for a beautiful and delicious finish.

Notes

• Ensure the butter is softened to room temperature for easier creaming.
• Do not overmix the batter after adding flour to keep cupcakes tender.
• Cooling the strawberry puree before folding into the batter prevents cooking the eggs or altering the texture.
• Chill the bowl and beaters before whipping the cream for better volume.
• Use fresh, ripe strawberries for the best flavor in both puree and garnish.
• Store cupcakes in the refrigerator if not serving immediately, especially because of the whipped cream frosting.

Keywords: Strawberry Milkshake Cupcakes, Strawberry Cupcakes, Whipped Cream Frosting, Summer Cupcakes, Strawberry Dessert