{VIDEO} Strawberry Milkshake Cupcakes

Strawberry milk cupcakes, with a sweet whipped cream on top, that make these cupcakes taste just like a strawberry milkshake!

I used some Nesquik milk powder in the cupcakes to give them that sweet malty strawberry flavor. 

Some sweetened whipped cream on top pairs perfectly with these cupcakes. I did a layer of whipped cream with strawberry milk powder and a swirl of plain vanilla on top. Finish it off with a stripey straw and a cherry for the cutest cupcake ever! 

Strawberry Milkshake Cupcakes
Yield: 12 cupcakes

  • 1 1/4 cup (140g) cake flourhttps://amzn.to/2OQD7O2, weighed or spooned into cup and leveled
  • 1/2 cup (96g) granulated white sugar
  • 3/4 cup strawberry milk powder, such as Nesquik
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup (1/2 stick/57g) unsalted butter, softened 
  • 3 tablespoons vegetable oil 
  • 1 large egg, room temperature 
  • 1 large egg white, room temperature 
  • 1 teaspoon vanilla extract 
  • 1/2 cup (4oz) sour cream, room temperature 
  • 3 drops pink food coloring, optional

Whipped Cream Frosting:
  • 2 cups (16oz/1 pint) heavy whipping cream 
  • 1/2 cup powdered (confectioners') sugar
  • 1 teaspoon vanilla extract 
  • 2-3 tablespoons Instant Vanilla Pudding Mix
  • 2-3 tablespoons strawberry milk powder, such as Nesquik
  • 2 drops pink food coloring, optional
  • toppings: cherries, pink stripey straw cut into short pieces

Strawberry Cupcakes:
Preheat oven to 350° F. Line a cupcake pan with pink baking cups.

With an electric mixer, beat together cake flour, sugar, strawberry milk powder, baking powder, baking soda, and salt on low speed for about 20 seconds. Add softened butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.

In a small bowl, whisk together egg, egg white, vanilla, and sour cream. Slowly add the wet mixture on low speed, until incorporated. Scrape down bottom and sides of bowl. Increase to medium speed and beat for about 20-30 seconds until batter is smooth. 

Distribute the batter between the baking cups, filling about 2/3 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes) Transfer to a wire rack to cool completely before frosting.

Whipped Cream Frosting:
Chill a metal/stainless steel mixing bowl in the freezer for 5-10 minutes. Using an electric hand mixer, or stand mixer fitted with the whisk attachment, whip the cream, vanilla and powdered sugar together, starting on low and increasing to high speed, until soft fluffy peaks form. Typically, about 2-3 minutes. Beat in the pudding mix, 1 tablespoon at a time until whipped cream has thickened slightly. Transfer about 1/3 of the mixture to a piping bag fitted with a star tip. Beat in strawberry milk powder to remaining whipped cream and transfer to a piping bag with a round tip. 

Pipe a large dollop of strawberry whipped cream onto completely cooled cupcakes. Add a swirl of plain whipped cream on top. Garnish with a cherry and a stripey straw.