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Strawberry Milkshake Cupcakes

Irresistible Strawberry Milkshake Cupcakes for Any Occasion

Enjoy delightful Strawberry Milkshake Cupcakes that blend the fluffy essence of a cupcake with creamy milkshake flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 1/2 cups All-purpose flour substitute with gluten-free flour blend for gluten-free option
  • 1 cup Granulated sugar can be replaced with coconut sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 2 large Eggs or flax meal mixed with water for vegan alternative
  • 1/2 cup Whole milk can be substituted with almond milk for dairy-free option
  • 1/2 cup Unsalted butter melted, substitute with coconut oil for non-dairy alternative
  • 1 cup Fresh strawberries or frozen if drained thoroughly
For the Frosting
  • 1 cup Heavy cream substitute with coconut cream for dairy-free option
  • 2 cups Powdered sugar can use erythritol for a low-calorie alternative
  • 1/2 cup Freeze-dried strawberries

Equipment

  • Oven
  • mixing bowl
  • whisk
  • muffin tin
  • Cupcake liners
  • Ice cream scoop

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with colorful cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In another bowl, whisk together the eggs, milk, melted unsalted butter, and mashed fresh strawberries until smooth.
  4. Carefully fold the dry ingredients into the wet mixture, stirring until just combined.
  5. Scoop the batter into your prepared cupcake liners, filling each about two-thirds full.
  6. Place the muffin tin in the preheated oven and bake for 18 to 20 minutes.
  7. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  8. In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold in the freeze-dried strawberries.
  9. Once cooled, generously frost each cupcake with the prepared strawberry frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs for better emulsification and fluffy texture. Avoid overmixing for light cupcakes. Fresh strawberries yield the best flavor. Cool cupcakes completely before frosting.

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