Fast and Delicious Strawberry Milkshake Cupcakes – Yummy

Strawberry Milkshake Cupcakes

 

These delectable cupcakes are light, fluffy, and taste like early summer. A simple strawberry buttercream frosting, applied either sparingly or liberally to taste, provides added zest to this fun cupcake recipe.
  • Prep: 35 min
  • Cook: 25 min
  • Total: 1 hour
  • Yields 24 cupcakes
    • 2 Hour Before
    • 2 cups (4 sticks) butter
    • Place butter on counter and let rise to room temperature. You will use some for the batter and some for the frosting.
    • Cupcakes
    • Preheat oven to 350°F. Place liners into 24 cupcake tins.
    • 3 cups flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • In a medium bowl, sift flour, baking powder and salt. Set aside.
    • 2 cups whole strawberries
    • Wash and stem strawberries. In a blender or food processor, puree until smooth, about 1 ⅓ cups pureed. Transfer to a medium bowl.
    • ½ cup milk
    • 2 teaspoons vanilla
    • 2 teaspoons lemon zest
    • Add milk, vanilla, and lemon zest to bowl with pureed strawberries. Whisk to combine and set aside.
    • 1 cup (2 sticks) reserved butter
    • 2 cups sugar
    • In a large bowl, beat butter and sugar with an electric hand mixer until light and fluffy.
    • 2 eggs
    • 4 egg whites
    • One at a time, add eggs and egg whites to creamed butter, beating until well combined each time.
    • reserved dry flour mixture
    • reserved wet strawberry mixture
    • Add ⅓ of reserved dry flour mixture to butter mixture and blend until just combined. Add ⅓ of wet strawberry mixture and blend until just combined. Repeat two times with remaining dry flour mixture and wet strawberry mixture.
    • Using a ¼ cup measure, scoop batter into prepared cupcake tins, filling them about ¾ of the way.
    • Bake at 350°F until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
    • Remove from oven and place tins on a wire rack. Let cool completely before removing cupcakes.
    • Strawberry Frosting
    • 1 cup (2 sticks) reserved butter
    • In a large bowl, beat butter with an electric hand mixer until light and fluffy.
    • 1 cup whole strawberries
    • Wash and stem strawberries. In a blender or food processor, puree until smooth, about ¼ cup pureed. Add to bowl with creamed butter.
    • 4 cups powdered sugar (about 1 pound)
    • 1 teaspoon lemon juice
    • ½ teaspoon sea salt
    • Add powdered sugar, lemon juice, and sea salt to bowl with butter and pureed strawberries. Using an electric hand mixer, beat first at a low speed to combine, and then increase speed to high and beat until very light and fluffy.
    • 8 to 16 whole strawberries, washed, stemmed, and cut into quarters, optional
    • Pipe or spread frosting onto cupcakes. Garnish with strawberry quarters as desired.
    • Cupcakes will keep in the fridge for up to three days.

MakeBetterFood.com recipes are available under a Creative Commons License.      Cooked with love by Kevin Conroy.

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