40 minutes
Strawberry Milkshake Cupcakes
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.
You might also enjoy my Chocolate Milkshake Cupcakes!
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!
Strawberry Milkshake Cupcakes
These Strawberry Milkshake Cupcakes have a vanilla malt base and are topped with a strawberry milk whipped cream frosting, sprinkles, and a whopper! Make them for an instant trip down memory lane.
Ingredients
Cupcakes:
- 1 Box White Cake Mix
- 4 tbsp Malt Powder
- 4 Egg Whites
- 1/2 cup Sour Cream
- 1 cup Milk
- 1 tbsp Vanilla Extract
- ¼ tsp Sea Salt
Frosting:
- 2 cups Heavy Cream
- 1/2 cup Confectioners' Sugar
- 1/3 cup Vanilla Instant Pudding Mix dry
- 3 tbsp Strawberry Milk Powder
- Sprinkles
Instructions
Cupcakes:
- Preheat oven to 375 F.
- Line cupcake pan with liners.
- Beat all ingredients together until smooth.
- Fill each liner with about 1/4 cup 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.
Frosting:
- 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.
Nutrition
Calories: 181kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 63mg | Sugar: 12g | Vitamin A: 340IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.4mg
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I forgot my son was lactose intolerant and he died after consuming these. Great recipe, 10/10.
This is one of the best cupcakes I’ve ever had seen in my life.
Have you ever made them in mini muffin size? Do you know the bake time if you have!
I have not, but generally, cookies take 9 to 12 minutes to bake in mini muffin tins.
Rebecca, these are the prettiest cupcakes any time of year. May I share with image and link in my dessert roundup on Wednesday? Pinned. Sound delicious.
Hi Carol, yes, that’s fine.
I am making these cupcakes tomorrow. I could not find malt powder. Can I make these cupcakes with out that ingredient? Will I need to alternate the other ingredients because of this? Thank you!
Hi Denise, you can make them without it, they just won’t quite have that malted milkshake flavor 🙂
Thank you so much for responding so quickly! Can’t wait to try these out! Thanks again!
Hi Rebecca,
So excited to try your recipe! I was just wondering if I could make and frost these the day before and leave them in the fridge overnight?
Thank-you so much for your help!
Hi Rachel, I’ve never made them the day before, but I think they would be okay. If you can’t wait until the day of to frost them, that will give you the best results texture-wise. Definitely put them in the fridge though. Enjoy!
Ok! Thank-you so much for the reply 🙂
Hi,
This recipe is fantastic. I have a quick question if you might be able to help! I want to make a vanilla version of the frosting and thought it’d be easy enough by buying the vanilla instant pudding mix and some vanilla dry milk powder, however, nesquik discontinued theirs and was wondering if you knew of another product equivalent to theirs? Only things pulling up for me are protein shake mixes. Thanks for your help 🙂
Hi Beth, you can make the frosting with just the vanilla pudding mix, powdered sugar, and heavy cream, the powdered milk mixture isn’t necessary, but you could add a teaspoon of malted milk powder if you want.
Thank you so very much 🙂
You are very welcome!
Look at that pretty cute color. They look so delicious and sweet. I am thinking to make these on my friend’s birthday which is in this month.Thank you for the recipe Rebecca!!
I am sure my friend will definitely love it.
Hello!! I was wondering if I could substitute strawberry jello mix in for the strawberries and creme pudding mix? And if not, then I wanted to alternate it where the cake is strawberry and the frosting is the malted vanilla, but how would I go about that if I already bought the white cake mix? Would I just put four tbsps of strawberry milk mix in it rather than the malt? And how much malt in the frosting? Thank you:)
Hi Mariah, I’m sorry but I’m afraid I don’t have answers to your questions as I’ve never made it with any of the alternate ingredients you mentioned so I can’t speak as to the amount and how it would turn out.