Strawberry Milkshake Cupcakes
Soft, fluffy vanilla cupcakes swirled with real strawberry puree and topped with whipped cream, just like a classic diner strawberry milkshake.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 1 cup fresh strawberries hulled and chopped
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 6 fresh strawberries halved, for garnish
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a small saucepan, combine the chopped strawberries and 2 tablespoons granulated sugar over medium heat, stirring often, and cook for 5 to 7 minutes until the berries are soft and syrupy.
- Mash the strawberries lightly with the back of a spoon, remove the pan from the heat, and let the puree cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then set aside.
- In a large mixing bowl, beat the softened butter and 1 cup granulated sugar with a hand mixer or stand mixer on medium speed for 3 to 4 minutes until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in 1 teaspoon vanilla bean paste until smooth.
- With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the milk in 2 additions, beginning and ending with the dry ingredients, mixing just until combined.
- Gently fold the cooled strawberry puree into the batter with a spatula until the color is evenly distributed and no streaks remain.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes, then remove them from the pan and cool completely on the rack.
- Once the cupcakes are completely cool, prepare the frosting by adding the cold heavy whipping cream, powdered sugar, and 1 teaspoon vanilla bean paste to a chilled mixing bowl.
- Beat the cream mixture on medium-high speed for 2 to 3 minutes until stiff peaks form and the whipped cream holds its shape.
- Spoon or pipe the whipped cream frosting generously onto the cooled cupcakes.
- Garnish each cupcake with a halved fresh strawberry just before serving.
Notes
- Make sure the strawberry puree is fully cooled before folding into the batter to avoid melting the butter and deflating the cupcakes.
- For the best whipped cream, chill the bowl and beaters for 10 minutes in the refrigerator before whipping the cream.
- Store frosted cupcakes in the refrigerator for up to 2 days and add fresh strawberry garnish right before serving.
- Unfrosted cupcakes can be frozen in an airtight container for up to 2 months; thaw at room temperature before frosting.
- For the best whipped cream, chill the bowl and beaters for 10 minutes in the refrigerator before whipping the cream.
- Store frosted cupcakes in the refrigerator for up to 2 days and add fresh strawberry garnish right before serving.
- Unfrosted cupcakes can be frozen in an airtight container for up to 2 months; thaw at room temperature before frosting.