These Strawberry Milkshake Cupcakes have a vanilla malt base and are topped with strawberry milk whipped cream frosting, sprinkles, and a whopper! Make them for an instant trip down memory lane.
So it’s Super Bowl Sunday, and though I live in New England, I honestly don’t give a crap. Seriously, though, if I hear one more thing about deflated balls, I’m going to scream. I swear the next person to post something about it on my news feed is going to be hidden so fast it’s not even funny. Okay, enough with venting my irritation.
It is, however, February 1st, and that is something I am very much excited about because it means it’s time to start sharing ideas for Valentine’s Day! I’ve posted a couple already here and here, but now it’s time to really get down to the good stuff. So today I’m dedicating these cupcakes to all the girls who’d rather be reading or binge watching Grey’s than watching the game. And if you ARE a football fan, I still love you 😉
Unfortunately, unlike the last two years, I won’t be doing the 15 Days of Love. It became too stressful and exhausting and really began to take away more than add to the one thing that’s most important in my life, my marriage.
So we’re going to keep it low key this year with a couple of recipes, ideas, and stories. Don’t worry, the Breakfast and Batman/Dinner and The Dark Knight tradition will continue… it might just be one of my favorite traditions we have!
I’m not sure if you guys noticed, but I didn’t post a single cupcake recipe last month! What the hell is wrong with me, I’ve been failing you guys! So I’m kicking off the month of love with these sweet little Strawberry Milkshake Cupcakes!
These guys weren’t even on the blog menu until last Monday night. We stopped into the store to grab a few things before hunkering down for Blizzard Juno. I went to grab some candy bars to make cookies with and saw these boxes of Strawberry Milkshake Whoppers! I immediately envisioned these adorable little cupcakes that were all pink and fun with straws. I think that vision really came to life, what do you think?
I decided to do a simple vanilla based cupcake with a little malt powder thrown in for extra milk shakey-ness. Top it off with a strawberry milk whipped cream frosting and a whopper and you’ve got some of the cutest little cupcakes around. Oh, but don’t forget the straw! These cupcakes don’t have any oil or butter in them, it’s sour cream that keeps them light and moist. They have a light flavor, not too overwhelming, but just enough to make you reminisce about those childhood days with a glass of thick pink strawberry goodness!
- 1 Box White Cake Mix
- 4 tbsp Malt Powder
- 4 Egg Whites
- ½ cup Sour Cream
- 1 cup Milk
- 1 tbsp Vanilla Extract
- ¼ tsp Sea Salt
- 2 cups Heavy Cream
- ½ cup Confectioners' Sugar
- ⅓ cup Strawberries and Creme Instant Pudding Mix (dry)
- 3 tbsp Strawberry Milk Powder
- Preheat oven to 375 F.
- Line cupcake pan with liners.
- Beat all ingredients together until smooth.
- Fill liners about ⅔ full of batter.
- Turn oven down to 350 F.
- Bake cupcakes for 18 – 20 minutes.
- Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
- Combine all ingredients in a stand mixer or large bowl and whip until frosting stands stiff, about 2-3 minutes. DO NOT OVER MIX.
- Pipe onto cooled cupcakes, top with sprinkles and enjoy.
- Paper straws are optional, but should be cut in half before adding.
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