Introduction to Strawberry Milkshake Cupcakes
There’s something magical about the combination of strawberries and cream, isn’t there? That’s why I absolutely adore these Strawberry Milkshake Cupcakes! They’re not just a treat; they’re a delightful experience that brings a smile to anyone’s face. Whether you’re looking to impress your loved ones or simply want a quick solution for a busy day, these cupcakes are perfect. With their fluffy texture and creamy frosting, they capture the essence of a classic milkshake in a fun, bite-sized form. Trust me, once you try them, you’ll be hooked!
Why You’ll Love This Strawberry Milkshake Cupcakes
These Strawberry Milkshake Cupcakes are a dream come true for any home baker! They’re incredibly easy to whip up, making them perfect for those busy weeknights or last-minute gatherings. The taste? Oh, it’s like a summer day in every bite! With a delightful strawberry flavor and creamy frosting, they’re sure to impress both kids and adults alike. Plus, who can resist a cupcake that looks as good as it tastes?
Ingredients for Strawberry Milkshake Cupcakes
Gathering the right ingredients is the first step to creating these delightful Strawberry Milkshake Cupcakes. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cupcakes, giving them structure and a light texture.
- Baking powder: This little magic powder helps your cupcakes rise, making them fluffy and airy.
- Salt: Just a pinch enhances the sweetness and balances the flavors.
- Unsalted butter: Softened butter adds richness and moisture, making your cupcakes tender.
- Granulated sugar: This sweetener not only adds sweetness but also helps create that lovely fluffy texture.
- Eggs: They bind everything together and add moisture, contributing to the overall fluffiness.
- Vanilla extract: A splash of vanilla brings warmth and depth to the flavor profile.
- Milk: This adds moisture and helps create a smooth batter.
- Strawberry purée: Fresh or frozen strawberries blended into a purée give these cupcakes their signature flavor.
- Strawberry syrup: A drizzle of syrup enhances the strawberry flavor and adds sweetness.
- Strawberry jam or preserves (optional): For an extra burst of strawberry goodness, you can fill your cupcakes with jam.
For the frosting, you’ll need:
- Unsalted butter: Again, this is key for a creamy and rich frosting.
- Powdered sugar: This sweetens the frosting and gives it that fluffy texture.
- Strawberry purée or syrup: Mixing this in will give your frosting that delightful strawberry flavor.
- Heavy cream or milk: Adjusts the consistency of the frosting to your liking.
- Food coloring (optional): A touch of pink or red can make your frosting pop!
Finally, for garnishing, you can use whipped cream swirls, colorful sprinkles, and maraschino cherries to make your cupcakes look as good as they taste. For exact measurements, check the bottom of the article where you can find everything listed for printing!
How to Make Strawberry Milkshake Cupcakes
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a muffin tin with cupcake liners. This simple step ensures your cupcakes come out easily and look adorable. Trust me, the right liners can make all the difference in presentation!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This is your dry mix, and it’s essential for creating that fluffy texture in your Strawberry Milkshake Cupcakes. Make sure there are no lumps; a smooth mix is key to success!
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened unsalted butter and granulated sugar together until it’s light and fluffy. This process is like magic! It incorporates air into the mixture, giving your cupcakes that delightful rise. Don’t rush this step; it’s worth the wait!
Step 4: Add Eggs and Vanilla
Now, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract. This step adds richness and flavor, making your cupcakes taste like a dream. The aroma will have you smiling already!
Step 5: Incorporate Strawberry Purée
Next, mix in the strawberry purée. This is where the magic happens! The purée not only adds flavor but also gives your cupcakes that beautiful pink hue. It’s like summer in a bowl, and you’ll want to savor every moment of this step!
Step 6: Combine Dry and Wet Ingredients
Now, it’s time to alternate adding the dry ingredients and milk to the mixture. Start with a third of the dry mix, then half the milk, and repeat until everything is just combined. Be careful not to overmix; we want those cupcakes to stay light and fluffy!
Step 7: Fill Cupcake Liners
Divide the batter evenly into the prepared cupcake liners, filling them about 2/3 full. This allows room for the cupcakes to rise without overflowing. Plus, it makes for a perfect cupcake shape that’s just begging for frosting!
Step 8: Bake and Cool
Pop the muffin tin into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let them cool completely on a wire rack. Patience is key here!
Step 9: Fill Cupcakes
Using a small knife or a corer, cut a hole in the center of each cupcake. This is where the fun begins! Fill each hole with strawberry syrup or jam for an extra burst of flavor. It’s like a hidden surprise in every bite!
Step 10: Make the Frosting
In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Then, mix in the strawberry purée or syrup. This frosting is going to be fluffy and delicious, perfect for topping your cupcakes!
Step 11: Frost the Cupcakes
Finally, pipe the frosting onto your cooled cupcakes in a swirl that resembles whipped cream on a milkshake. Don’t forget to add your favorite garnishes like sprinkles and a maraschino cherry on top. Your Strawberry Milkshake Cupcakes are now ready to shine!
Tips for Success
- Use room temperature ingredients for better mixing and texture.
- Don’t overmix the batter; it can lead to dense cupcakes.
- For a stronger strawberry flavor, opt for fresh strawberries in your purée.
- Let the cupcakes cool completely before frosting to prevent melting.
- Experiment with different toppings like crushed graham crackers for a fun twist!
Equipment Needed
- Muffin tin: Essential for baking your cupcakes. A silicone mold can be a fun alternative!
- Mixing bowls: Use a set of various sizes for mixing ingredients. Glass or stainless steel works great.
- Whisk: Perfect for blending dry ingredients. A fork can work in a pinch!
- Electric mixer: Ideal for creaming butter and sugar. A hand whisk can also do the job, just be prepared for a workout!
- Measuring cups and spoons: Accurate measurements are key. A kitchen scale can be a handy alternative!
Variations
- Chocolate Strawberry Milkshake Cupcakes: Add cocoa powder to the batter for a chocolate twist. Pair with chocolate frosting for a decadent treat!
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend. Ensure your baking powder is gluten-free as well.
- Dairy-Free Version: Use coconut oil or dairy-free butter and almond or oat milk to make these cupcakes dairy-free.
- Vegan Strawberry Milkshake Cupcakes: Replace eggs with flax eggs and use plant-based butter and milk for a vegan-friendly version.
- Strawberry Lemonade Cupcakes: Add lemon zest and a splash of lemon juice to the batter for a refreshing citrus twist!
Serving Suggestions
- Pair your Strawberry Milkshake Cupcakes with a tall glass of cold milk or a refreshing strawberry lemonade.
- For a fun presentation, serve them on a colorful cake stand adorned with fresh strawberries.
- Consider adding a scoop of vanilla ice cream on the side for an extra indulgent treat!
FAQs about Strawberry Milkshake Cupcakes
Can I use frozen strawberries for the purée?
Absolutely! Frozen strawberries work just as well as fresh ones. Just thaw them before blending to create a smooth purée. This is a great option if fresh strawberries aren’t in season!
How do I store leftover cupcakes?
Store your Strawberry Milkshake Cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them, but let them come to room temperature before serving for the best taste!
Can I make the frosting ahead of time?
Yes, you can! Make the frosting a day in advance and store it in the fridge. Just give it a quick mix before piping it onto your cupcakes. This can save you time on the day of your baking adventure!
What can I use instead of strawberry syrup?
If you don’t have strawberry syrup, you can use honey or maple syrup for sweetness. Alternatively, a bit of extra strawberry purée can also work wonders in enhancing the flavor!
Can I make these cupcakes gluten-free?
Definitely! Just swap out the all-purpose flour for a gluten-free flour blend. Make sure your baking powder is gluten-free as well. You’ll still get that delightful taste without the gluten!
Final Thoughts
Making Strawberry Milkshake Cupcakes is more than just baking; it’s about creating sweet memories. Each bite transports you to a sunny day, filled with laughter and joy. The delightful combination of strawberry and cream brings a smile to everyone’s face, making them perfect for any occasion. Whether you’re celebrating a birthday or simply treating yourself, these cupcakes are sure to impress. Plus, the process of baking them is a joy in itself! So, roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen. You won’t regret it!
Print
Strawberry Milkshake Cupcakes: A Sweet Delight Recipe!
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious strawberry milkshake cupcakes topped with creamy frosting and garnished with whipped cream and cherries.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- ½ cup strawberry purée (fresh or frozen strawberries blended)
- 2 tbsp strawberry syrup
- ¼ cup strawberry jam or preserves (optional for extra flavor)
- 1 cup (225 g) unsalted butter, softened (for frosting)
- 3 ½ cups (420 g) powdered sugar
- 2 tbsp strawberry purée or syrup (for frosting)
- 2–3 tbsp heavy cream or milk (adjust consistency)
- Pink or red food coloring (optional)
- Whipped cream swirls or buttercream swirls (for garnish)
- Sprinkles (for garnish)
- Maraschino cherries (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in strawberry purée.
- Add dry ingredients alternately with milk, mixing until just combined.
- Divide batter into liners, filling 2/3 full.
- Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- Using a small knife or corer, cut a hole in the center of each cupcake. Fill with strawberry syrup or jam.
- Beat butter until creamy.
- Gradually add powdered sugar, mixing until smooth.
- Beat in strawberry purée/syrup and heavy cream until fluffy.
- Tint with food coloring if desired.
- Pipe frosting onto cupcakes in a swirl to resemble whipped cream on a milkshake.
- Add sprinkles.
- Top with a maraschino cherry.
Notes
- For a stronger strawberry flavor, use fresh strawberries for the purée.
- Adjust the consistency of the frosting with more or less heavy cream.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
