Description
Delicious strawberry milkshake cupcakes topped with creamy frosting and garnished with whipped cream and cherries.
Ingredients
Scale
- 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