Strawberry Milkshake Cupcakes
These Strawberry Milkshake Cupcakes are bursting with strawberry flavor and are so soft!
My mom had ten children. I’m the 1oth. My birthday also happens to be right in the middle of the summer.
So imagine you’re pregnant with your tenth child (stay with me), in the middle of July, in 110 degree weather.
I can’t say for sure, but I’m pretty sure that’s one of the most miserable moments of her entire life. She would say no because she’s a saint.
She did say however, that during that last month, she drank strawberry milkshakes anytime she wanted.
All the time. Now, whenever I drink a Strawberry Milkshake I think of her.These Strawberry Milkshake Cupcakes are from Hayley’s (The Domestic Rebel) new cookbook Out of the Box Desserts. All of the recipes in her book start from a box of some sort.
A cake mix, a pudding mix, refrigerated cookie dough, etc. I know some of you are from scratch bakers but I’m all about a little semi-homemade action going on.
It’s just as good with half the work.
Basically, anytime I thought I had a total and completely original idea for a recipe and I googled it, guess who came up first as already making it? Hayley.
She is SO innovative and this cookbook has inspiring and fun recipes.
Full disclosure: Hayley’s recipe calls for a box of strawberry pudding mix. I could not find it anywhere. I ended up using a box of strawberry Jello mix which still gave it ultra strawberry flavor.
I do think if you are able to find strawberry pudding it would be fantastic and make the cupcakes super soft. They were still soft so I can’t say which would be better.
Strawberry Milkshake Cupcakes
- 1 (16.25 ounce) strawberry cake mix
- 1 1/4 cups buttermilk (see note for substitute)
- 1/2 cup oil
- 3 eggs
- 1 (3.4 ounce) box dry instant strawberry pudding mix or 1 (3.0 ounce) box strawberry jello mix
- 1/3 cup strawberry milk drink mix (such as Nesquik)
- 1/2 cup butter , room temperature
- 1 teaspoon vanilla extract
- 1/4 cup strawberry milk powder (such as Nesquik)
- 3 1/2 - 4 cups powdered sugar
- 1/4 cup heavy cream or milk (may not use all of it)
- strawberry candies or gumballs
- Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
- In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
- Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
- For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
- Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
- Spread or pipe frosting onto cooled cupcakes. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
- I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.
Hayley's recipe calls for a box of strawberry pudding mix. I could not find it anywhere. I ended up using a box of strawberry Jello mix which still gave it ultra strawberry flavor. I do think if you are able to find strawberry pudding it would be fantastic and make the cupcakes super soft.
Buttermilk substitute: For every one cup of milk add about 1 teaspoon of lemon juice and let mixture sit for 5 minutes.
Source: Out of the Box Desserts