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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.