Best Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes; wonderfully nostalgic and easy-to-make strawberry milkshake cupcakes, bursting with sweet strawberry flavour in the cake and the buttercream frosting!
To slurp on after a heavy main course, to quench a thirst on a hot afternoon, to contrast the salty savouriness of a burger and chips, or most recently to pile things upon and re-name a freakshake. Is there any time that a milkshake of some sort isn’t welcome in our lives?

I’ve always leaned more towards stodgy chocolate goods rather than a light, creamy milkshake as a dessert or snack option. My boyfriend however is mad for milkshake at any time of day, so he, along with my nostalgic love of Nesquik, was the inspiration for these sweet little treats.

I tested this recipe on my work colleagues on several occasions until I was happy with it, and the recipe that matches the one before you today was described aptly by one of the office solicitors as “HOLY $H!T” tasty. So yeah, I’d say they went down pretty well!

I write to you today after a marathon baking session. I’ve made Nutella macarons (recipe coming soon), my favourite salted chocolate chip peanut butter cookies, a lemon cake, and Jaffa Cake cupcakes all in one day! One of my workmates requested a whole load of home baking for a party she’s having, so I was happy to oblige but I must admit I’m knackered now, haha!

Best Strawberry Milkshake Cupcakes
Oh. My. Gosh. These are the cutest and most delicious cupcakes ever!

Prep time 10 mins
Cook time 15 mins
Total time 25 mins

Ingredients

    *for the cupcakes*

•     ½ cup flour
•     4 tbsp white sugar
•     4 tbsp unsalted butter, softened
•     ½ tsp baking powder
•     3 tbsp milk
•     1 egg
•     2 tbsp strawberry milk powder
•     pink food coloring, optional
•     pinch of salt

    *for the frosting*

•     ½ stick unsalted butter, softened
•     1-2 tbsp heavy cream
•     2 tbsp strawberry milk powder
•     1½ cups powdered sugar
•     pinch of salt

Instructions

1. Preheat the oven to 350F, and line a muffin pan with 6 cupcake liners.
2. In a medium bowl, beat together the butter and sugar for the cupcakes until light and creamy. Beat in the egg, followed by the strawberry milk powder.
3. Mix in the flour, baking powder, and salt, and finally stir in the milk. Add 1-2 drops of pink food coloring, if desired.
4. Divide the batter evenly among the 6 liners, and bake for 12-15 minutes, until cupcakes are fluffy and a toothpick inserted in the center comes out clean.
5. Let cupcakes cool completely before frosting.
6. To make the frosting, beat together the butter and strawberry milk powder in a stand mixer with the whisk attachment.
7. Add in the powdered sugar, a ½ cup at a time, followed by the heavy cream and pinch of salt, until a creamy frosting forms. You can add more or less heavy cream depending on how stiff you want the frosting. Decorate cupcakes as desired and enjoy!

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