🍓 Strawberry Milkshake Cupcakes (Soft, Fluffy & Easy Recipe)
Soft, fluffy strawberry milkshake cupcakes made with sweet strawberry syrup and topped with a creamy strawberry buttercream frosting. These nostalgic, bakery-style cupcakes are perfect for parties, birthdays, or anytime you want a fun, milkshake-inspired dessert.
Servings 12 cupcakes
Calories 340kcal
Cost $10 per batch
Equipment
- 12-count muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag + tip (optional, for frosting swirls)
- Small spoon or cookie scoop (for portioning batter)
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup whole milk
- ¼ cup strawberry syrup such as Nesquik or Torani
- 1 ½ tsp vanilla extract
- ½ tsp strawberry extract optional
- Pink food coloring optional
For the Strawberry Milkshake Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ¼ cup strawberry syrup
- 1–2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- ½ tsp strawberry extract optional
- Pinch of salt
- Pink food coloring optional
Optional Toppings
- Whipped cream swirl
- Fresh strawberry slices
- Sprinkles
- Mini decorative straws
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix until the mixture becomes fine and crumbly (like damp sand).
- Add eggs, milk, strawberry syrup, vanilla extract, and strawberry extract. Mix until smooth and fully combined.
- Add a drop of pink food coloring if desired.
- Divide batter evenly, filling liners about ¾ full.
- Bake for 16–19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Make the Frosting
- Beat softened butter for 2–3 minutes until light and fluffy.
- Add powdered sugar, strawberry syrup, cream, vanilla extract, and salt.
- Beat until smooth and creamy.
- Add strawberry extract and food coloring if desired.
- Continue whipping until light and fluffy with a milkshake-like consistency.
Assemble
- Pipe frosting onto cooled cupcakes.
- Top with whipped cream, sprinkles, or fresh strawberries.
- Add a mini straw for a fun milkshake look.
Notes
- For the best strawberry milkshake cupcake texture, make sure the butter is fully mixed into the dry ingredients until it resembles fine, damp sand before adding the wet ingredients. This creates a smooth, tender crumb.
- Do not overmix the batter after adding the liquid ingredients. Overmixing can lead to dense cupcakes instead of soft, bakery-style strawberry cupcakes.
- Use room temperature ingredients (butter, eggs, and milk) for a more even batter and better rise. This helps create light and consistent cupcakes.
- Fill cupcake liners about ¾ full to ensure proper rise without overflowing. This helps achieve evenly shaped cupcakes perfect for decorating.
- Allow cupcakes to cool completely before frosting. Adding frosting too early will cause it to melt and lose its structure.
- The strawberry milkshake frosting is slightly softer than traditional buttercream but still pipes well. If needed, chill the frosting briefly to firm it up for sharper swirls.
- For a stronger strawberry flavor, add a small amount of strawberry extract or freeze-dried strawberry powder to enhance the milkshake-inspired taste.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture and flavor.