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Strawberry Milkshake Cupcakes

Delicious Strawberry Milkshake Cupcakes for Sweet Nostalgia

These Strawberry Milkshake Cupcakes blend soft cupcakes with creamy flavor, evoking childhood summers and sweet nostalgia.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup granulated sugar reduce quantity for a lower-sugar option
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 1 teaspoon salt
  • 1/2 cup unsalted butter can substitute with vegetable oil
  • 2 large eggs can substitute with flax eggs for a vegan alternative
  • 1 cup milk non-dairy milk also works as a substitute
  • 1 cup fresh strawberries pureed for intensity
  • 1 teaspoon vanilla extract use pure extract for a stronger taste
For the Frosting
  • 1 cup heavy cream can substitute with full-fat coconut cream
  • 2 cups powdered sugar can't be substituted without altering texture

Equipment

  • cupcake pan
  • mixing bowls
  • electric mixer
  • whisk
  • measuring cups
  • Measuring spoons
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a large bowl, beat softened unsalted butter until creamy, then add eggs and milk, mixing until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently, then fold in fresh strawberry puree.
  5. Fill cupcake liners about two-thirds full with batter and bake for 18–20 minutes.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. In a clean bowl, beat heavy cream, vanilla extract, and powdered sugar until thick and fluffy.
  8. Frost cooled cupcakes generously with the prepared cream frosting and chill before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store unfrosted cupcakes at room temperature for up to 3 days, frosted ones in the fridge for up to 5 days, or freeze unfrosted cupcakes for up to 3 months.

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