Strawberry Milkshake Cupcakes

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Strawberry Milkshake Cupcakes

These delectable cupcakes are light, fluffy, and taste like early summer. A simple strawberry buttercream frosting, applied either sparingly or liberally to taste, provides added zest to this fun cupcake recipe.
  • Prep: 35 min
  • Cook: 25 min
  • Total: 1 hour
  • Yields 24 cupcakes
Strawberry Milkshake Cupcakes
  • 2 Hour Before
  • 2 cups (4 sticks) butter
  • Place butter on counter and let rise to room temperature. You will use some for the batter and some for the frosting.
  • Cupcakes
  • Preheat oven to 350°F. Place liners into 24 cupcake tins.
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • In a medium bowl, sift flour, baking powder and salt. Set aside.
  • 2 cups whole strawberries
  • Wash and stem strawberries. In a blender or food processor, puree until smooth, about 1 ⅓ cups pureed. Transfer to a medium bowl.
  • ½ cup milk
  • 2 teaspoons vanilla
  • 2 teaspoons lemon zest
  • Add milk, vanilla, and lemon zest to bowl with pureed strawberries. Whisk to combine and set aside.
  • 1 cup (2 sticks) reserved butter
  • 2 cups sugar
  • In a large bowl, beat butter and sugar with an electric hand mixer until light and fluffy.
  • 2 eggs
  • 4 egg whites
  • One at a time, add eggs and egg whites to creamed butter, beating until well combined each time.
  • reserved dry flour mixture
  • reserved wet strawberry mixture
  • Add ⅓ of reserved dry flour mixture to butter mixture and blend until just combined. Add ⅓ of wet strawberry mixture and blend until just combined. Repeat two times with remaining dry flour mixture and wet strawberry mixture.
  • Using a ¼ cup measure, scoop batter into prepared cupcake tins, filling them about ¾ of the way.
  • Bake at 350°F until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
  • Remove from oven and place tins on a wire rack. Let cool completely before removing cupcakes.
  • Strawberry Frosting
  • 1 cup (2 sticks) reserved butter
  • In a large bowl, beat butter with an electric hand mixer until light and fluffy.
  • 1 cup whole strawberries
  • Wash and stem strawberries. In a blender or food processor, puree until smooth, about ¼ cup pureed. Add to bowl with creamed butter.
  • 4 cups powdered sugar (about 1 pound)
  • 1 teaspoon lemon juice
  • ½ teaspoon sea salt
  • Add powdered sugar, lemon juice, and sea salt to bowl with butter and pureed strawberries. Using an electric hand mixer, beat first at a low speed to combine, and then increase speed to high and beat until very light and fluffy.
  • 8 to 16 whole strawberries, washed, stemmed, and cut into quarters, optional
  • Pipe or spread frosting onto cupcakes. Garnish with strawberry quarters as desired.
  • Cupcakes will keep in the fridge for up to three days.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/strawberry-milkshake-cupcakes/). Adapted from Day, Cheryl. Back in the Day Cafe Cookbook. (Workman Publishing, New York). p 77-78.