Description
Delicious cupcakes that blend milkshake indulgence with cake charm, featuring fresh strawberry puree and creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, pureed
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract (for frosting)
- Fresh strawberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and strawberry puree. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool completely in the pan.
- Whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, then whip until stiff peaks form.
- Frost the cooled cupcakes generously with the whipped cream frosting and decorate with fresh strawberries on top.
Notes
These cupcakes are best enjoyed fresh but can also be served with chocolate sauce or ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg