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Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes: A Sweet Summer Treat

Experience the nostalgic flavors of Strawberry Milkshake Cupcakes, a sweet treat perfect for summer and various dietary preferences.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup granulated sugar may replace with coconut sugar
  • 2 teaspoons baking powder ensure it's fresh
  • 1/2 teaspoon salt
  • 2 large eggs or substitute with flax meal
  • 1 cup whole milk use almond milk for dairy-free
  • 1/2 cup unsalted butter or coconut oil as non-dairy option
  • 1 cup fresh strawberries frozen can be used if drained
For the Frosting
  • 1 cup heavy cream can swap with coconut cream
  • 2 cups powdered sugar erythritol can be used for low-calorie
  • 1/4 cup freeze-dried strawberries intensifies flavor without moisture

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • electric mixer
  • spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, combine the eggs, milk, melted butter, and mashed strawberries, mixing until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined.
  5. Scoop the batter into the prepared liners and bake for 18 to 20 minutes.
  6. Remove from the oven and cool in the tin for 5 minutes, then transfer to a wire rack.
  7. For the frosting, beat heavy cream and powdered sugar until soft peaks form, then fold in freeze-dried strawberries.
  8. Frost the cooled cupcakes generously with the prepared frosting.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature eggs and avoid overmixing the batter. Store unfrosted cupcakes at room temperature for up to 3 days.

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