Print

Strawberry Milkshake Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/strawberry-milkshake-cupcakes-recipe/