Description
Indulge in the delightful experience of Strawberry Milkshake Cupcakes, where each bite offers a soft, fluffy texture complemented by the rich, creamy flavor of fresh strawberries and vanilla. Topped with a luscious whipped cream frosting, these cupcakes evoke the nostalgic taste of a classic milkshake, making them a perfect treat for any occasion.
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
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- 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.
- Fold the strawberry puree into the cupcake batter until evenly distributed.
- 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.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- 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.
Notes
- Make-ahead: The cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Store frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: For a dairy-free version, use almond milk and coconut cream for the frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
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