Recipes
Strawberry Milkshake Cupcakes
Strawberry Milkshake Cupcakes
These Strawberry Milkshake Cupcakes are pure nostalgic joy in every bite. Soft, fluffy sponge infused with fruity sweetness and topped with a swirl of creamy, strawberry-infused buttercream. Made with real freeze dried strawberry powder and a dash of natural strawberry extract, they pack all the flavour of a classic milkshake! Finished with sprinkles, they’re as fun to look at as they are to eat. Perfect for parties, bake sales, or just because.
Servings: 12
Ingredients
Cupcakes
- 125 g unsalted butter, softened
- 125g g caster sugar
- 2 medium eggs
- 1 tsp natural strawberry extract
- 100 g self-raising flour
- 25 g freeze dried strawberry powder
- 2 tbsp milk
Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- 1 tbsp freeze dried strawberry powder
- 1 tsp strawberry extract
- 1-2 tbsp milk
- sprinkles to decorate
Instructions
For the cupcakes
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Line a 12-hole cupcake tin with cupcake cases.
- Cream the butter and sugar together in a large mixing bowl using a hand mixer or stand mixer on medium speed, until the mixture is light, pale, and fluffy (this should take about 3–4 minutes).
- Add the eggs, one at a time, beating well after each addition. Then stir in the natural strawberry extract.
- In a separate bowl, combine the self-raising flour and freeze dried strawberry powder. Gradually sift this into the wet mixture, folding it in gently using a spatula or wooden spoon to avoid knocking out too much air.
- Add the milk one tablespoon at a time, just enough to loosen the batter to a soft, dropping consistency.
- Spoon the mixture evenly between the 12 cupcake cases, they should be about two-thirds full.
- Bake in the preheated oven for 18–20 minutes, or until the cupcakes are risen, golden, and a skewer inserted into the centre comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before decorating.
For the strawberry buttercream:
- In a clean bowl, beat the softened butter on its own for 2–3 minutes until smooth and pale.
- Gradually add the icing sugar, a few tablespoons at a time, beating well after each addition.
- Add the strawberry powder, strawberry extract, and 1 tablespoon of milk.
- Beat on high speed for another 3–5 minutes, until the buttercream is light, fluffy, and spreadable. If it's too thick, add an extra tablespoon of milk to loosen.
To decorate
- Transfer the buttercream into a piping bag fitted with your favourite nozzle (a large star nozzle works beautifully).
- Pipe swirls of buttercream onto each cooled cupcake.
- Finish with a generous sprinkle of pink or rainbow sprinkles on top.