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Strawberry Milkshake Cupcakes
Sweet, nostalgic, and undeniably fun, these cupcakes capture the magic of a classic diner milkshake in baked form. Strawberry milkshake powder flavors both the tender sponge and the rich buttercream frosting, giving you that unmistakable berry taste in a handheld treat. They're a fantastic weekend baking project that kids and adults alike will love. Finish them off with a colorful paper straw and a dusting of sprinkles to complete the retro diner vibe.
Ingredients
- 175g unsalted butter
- 125g caster sugar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 200g plain flour
- 2 teaspoons baking powder
- 75g strawberry milkshake powder
- 3 tablespoons milk
- 150g unsalted butter
- 250g icing sugar
- 50g strawberry milkshake powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
- 1 x 12-hole muffin tin
Instructions
- 1Heat the oven to 180°C (160°C fan or gas mark 4) and place paper cases into a 12-hole muffin tin.
- 2Beat the unsalted butter and caster sugar together until the mixture becomes pale and fluffy. This incorporates air for a lighter sponge. Scrape the sides of the bowl and mix briefly. Add the lightly beaten eggs and vanilla extract a little at a time, beating thoroughly after each addition.
- 3Sift the plain flour and baking powder directly into the butter mixture. Stir in the strawberry milkshake powder and milk, mixing until the batter is completely smooth.
- 4Spoon the batter evenly into the prepared paper cases. Bake for roughly 20 minutes until the cupcakes are pale golden, well risen, and a skewer inserted into the center comes out clean.
- 5Let the baked cupcakes rest in the tin for 2 to 3 minutes before moving them to a wire rack to cool completely. Frosting warm cupcakes will cause the buttercream to melt.
- 6Make the buttercream by beating the remaining unsalted butter until soft. Gradually beat in the icing sugar and the remaining strawberry milkshake powder. Stir in the vanilla extract and enough milk to reach a smooth, spreadable consistency.
- 7Spread a generous layer of buttercream over the top of each cooled cupcake using a palette knife. Decorate the edges with sprinkles and insert a paper straw into the frosting.
Notes
- Flavor swap: You can easily substitute the strawberry milkshake powder with chocolate or banana flavors depending on your preference.
- Presentation: Look for bright or pastel paper drinking straws to complete the retro milkshake theme.
- Storage: Keep the frosted cupcakes in an airtight container at room temperature for up to 3 days.