You know those cupcakes that make people stop mid-bite and go “wait, what is this?”
These are those cupcakes.
Strawberry milkshake cupcakes are fluffy vanilla-strawberry cupcakes topped with a thick, creamy milkshake-inspired frosting that genuinely tastes like you liquefied a strawberry milkshake and somehow made it spreadable.
And the secret that makes the flavor absolutely pop? There’s a surprise inside every single one. (More on that later 👀)
Recipe at a Glance
| Detail | Info |
|---|---|
| Prep Time | 25 minutes |
| Bake Time | 20 minutes |
| Cooling + Frosting | 30 minutes |
| Total Time | ~75 minutes |
| Yield | 12 cupcakes |
| Difficulty | Easy-Medium |
Why You’ll Actually Make These Again
A lot of strawberry cupcake recipes use artificial strawberry extract and call it a day.
Not this one.
This recipe uses real freeze-dried strawberries ground into a powder for the cake and the frosting. It’s a game changer. The flavor is intensely strawberry without being fake or overly sweet.
Plus the frosting has a tiny bit of malted milk powder in it, which is what gives it that unmistakable milkshake quality. Remove that one ingredient and you just have strawberry frosting. Keep it in, and suddenly everyone at the table is asking for the recipe.
What You’ll Need
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup whole milk, room temperature
- 3 tbsp freeze-dried strawberry powder (blend freeze-dried strawberries in a blender)
- 1/4 cup fresh strawberries, finely diced (fold-in for texture)
For the Milkshake Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 3 tbsp freeze-dried strawberry powder
- 2 tbsp malted milk powder (this is the secret ingredient — do not skip)
- 3-4 tbsp heavy cream
- 1/2 tsp pure vanilla extract
- Pinch of salt
For the “Milkshake Surprise” Filling
- 1/2 cup strawberry jam or strawberry preserves (good quality, no seeds if possible)
For Garnish
- Fresh strawberry slices
- Mini paper straws
- Crushed freeze-dried strawberries (optional but makes it look incredible)
- Sprinkles (optional)
Tools You’ll Need
- Stand mixer or electric hand mixer
- Two mixing bowls (medium + large)
- Cupcake pan (standard 12-count)
- 12 cupcake liners
- Whisk
- Rubber spatula
- Piping bag + 1M star tip (or large round tip)
- Apple corer or small paring knife (for filling)
- Blender or food processor (to make the strawberry powder)
- Sifter
- Cooling rack
- Measuring cups and spoons
Pro Tips
These are the things I wish someone had told me the first time I made these.
- Room temperature ingredients matter more than you think. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle. Set everything out 45 minutes before you start.
- Make your own strawberry powder. One bag of freeze-dried strawberries in a blender takes literally 30 seconds. It gives you a deeper, more natural flavor than any extract on the market.
- Don’t skip the malted milk powder in the frosting. It’s sold at most grocery stores near the chocolate milk mixes. This one ingredient is what makes the frosting taste like an actual milkshake rather than just pink buttercream.
- Core the cupcakes while they’re warm, fill them when cool. Coring is easier when they’re slightly warm. But if you add the jam filling while they’re hot, it melts and soaks in weird. Let them cool to room temperature first, then fill.
- Frost the same day you serve them. These cupcakes are at their absolute peak the day they’re made. The frosting holds up well, but the freshness of that milkshake flavor is best within 24 hours.
Substitutions and Variations
No malted milk powder? Substitute with an extra tablespoon of powdered sugar + 1/2 tsp vanilla. The frosting will still taste great, just less milkshake-like.
Dairy-free version: Swap the butter for vegan butter (Miyoko’s works brilliantly here), use oat milk instead of whole milk, and use coconut cream in place of heavy cream.
Gluten-free: A 1:1 gluten-free flour blend works well in this recipe. Just make sure your malted milk powder is certified GF.
Want chocolate instead? Make it a chocolate strawberry milkshake cupcake. Replace 1/4 cup of the flour with cocoa powder and add 1 tbsp chocolate ganache on top of the jam filling.
No filling: Totally fine to skip the jam filling. These are excellent on their own.
Extra indulgent: Add a tiny scoop of vanilla ice cream right before serving. Sounds chaotic, tastes incredible.
Make-Ahead Tips
- Cupcakes (unfrosted): Bake and cool completely, then store in an airtight container at room temperature for up to 2 days. Do not refrigerate unfrosted cupcakes — they dry out.
- Frosting: Make it up to 3 days ahead and store in the refrigerator. Bring it to room temperature and re-whip before using.
- Strawberry powder: You can make a big batch and store it in a jar for weeks. Use it on pancakes, yogurt, oatmeal, basically everything.
Nutritional Breakdown (Per Cupcake, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Carbohydrates | 48g |
| Fat | 19g |
| Protein | 3g |
| Sugar | 34g |
| Fiber | 0.5g |
Values are approximate and will vary based on exact ingredients used.
Meal Pairing Suggestions
These pair really well with:
- A scoop of vanilla bean ice cream on the side
- Fresh fruit salad to balance the sweetness
- A sparkling strawberry lemonade
- An afternoon tea or cold brew coffee (the contrast is chef’s kiss)
- A strawberry milkshake if you’re going full theme
How to Make Strawberry Milkshake Cupcakes
Step 1: Make Your Strawberry Powder
Blend one full bag of freeze-dried strawberries in a blender until you get a fine pink powder.
Set aside. You’ll use this in both the cake batter and the frosting.
Step 2: Prep Your Pan and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- Strawberry powder (the 3 tbsp for the cake)
Set aside.
Step 4: Cream the Butter and Sugar
In a large bowl (or stand mixer), beat the room temperature butter on medium-high for 2 minutes until light and fluffy.
Add the sugar and beat for another 3 minutes. This step is important — don’t rush it.
Step 5: Add Eggs and Vanilla
Add the eggs one at a time, beating after each.
Add the vanilla extract. Mix until just combined.
Step 6: Alternate Dry Ingredients and Milk
With the mixer on low, add the dry ingredient mixture in three parts, alternating with the milk (start and end with flour).
Mix until just combined. Do not overmix or the cupcakes will come out dense.
Fold in the diced fresh strawberries with a rubber spatula.
Step 7: Bake
Fill each cupcake liner about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Milkshake Frosting
Beat the room temperature butter for 3 minutes until pale and fluffy.
Add the sifted powdered sugar, strawberry powder, malted milk powder, vanilla, and pinch of salt.
Mix on low until combined, then crank it to medium-high for 2 minutes.
Add heavy cream one tablespoon at a time until you reach a thick, pipeable consistency.
Step 9: Fill the Cupcakes
Using an apple corer or paring knife, cut a small hole in the center of each cooled cupcake (about 1 inch deep).
Fill each hole with 1-2 teaspoons of strawberry jam.
You can leave the cupcake “lid” you cored out on top of the filling, or discard it. Either works.
Step 10: Frost and Decorate
Transfer the frosting to a piping bag fitted with a 1M tip.
Pipe tall swirls on each cupcake.
Top with a fresh strawberry slice, a mini paper straw, and a sprinkle of crushed freeze-dried strawberries.
Serve immediately or within a few hours for the best experience.
Leftovers and Storage
At room temperature: Frosted cupcakes keep for up to 24 hours under a cake dome or loose foil cover.
In the refrigerator: Store in an airtight container for up to 3 days. Let them sit at room temperature for 20-30 minutes before eating — cold frosting loses its creamy texture.
In the freezer: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw at room temperature and frost fresh.
Avoid: Leaving frosted cupcakes uncovered in the fridge. The frosting will absorb fridge smells and dry out.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh for the batter?
Yes, but thaw them completely first and pat them very dry. Excess moisture will mess with the batter texture.
Can I use strawberry extract instead of freeze-dried powder?
You can, but the flavor won’t be as rich or natural. If using extract, start with 1 teaspoon and adjust to taste.
My frosting is too runny. What do I do?
Add more sifted powdered sugar, one tablespoon at a time, until it stiffens. This usually happens if the butter was too soft or the cream was added too fast.
My frosting is too stiff. What do I do?
Add more heavy cream, one teaspoon at a time, and beat until smooth.
Can I double the recipe?
Absolutely. Everything scales up well. Just make sure not to overfill the cupcake liners.
Do I have to use the jam filling?
Nope. But it adds a pop of strawberry flavor in the center that makes the whole cupcake feel more “milkshake-like.” Highly recommend it.
Where do I find malted milk powder?
Most grocery stores carry it in the baking aisle or near the chocolate milk powders. Carnation and Ovaltine both make it.
Can I make these as a cake instead?
Yes! This batter works great as a 6-inch two-layer cake. Adjust baking time to around 30-35 minutes.
Wrapping Up
If you’ve been looking for a cupcake recipe that’s genuinely different from everything else you’ve made, this is it.
The freeze-dried strawberry powder, the jam surprise in the middle, the frosting that somehow actually tastes like a milkshake — every part of this recipe is designed to make whoever eats it pause and say “okay, can I have another one?”
Make these for a birthday, a weekend baking session, or honestly just a regular Tuesday when you want something that feels special.
And once you do, drop a comment below. I love hearing how they turned out, what swaps you made, and any questions you have. Seriously, leave a comment — I read every single one. 🍓
