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Strawberry Milkshake Cupcakes With Whipped Frosting

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Ingredients
  

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (for that milkshake richness)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 1/2 cup strawberry purée (from fresh or thawed frozen strawberries)
  • Optional: 1–2 drops red or pink gel food coloring for a rosy hue

For the Stabilized Whipped Frosting:

  • 1 3/4 cups heavy cream, cold
  • 4 oz cream cheese, softened (adds stability while staying light)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

For Topping (Optional):

  • Fresh strawberry slices or small whole strawberries
  • Sprinkles or crushed freeze-dried strawberries
  • Mini paper straws for a milkshake look

Instructions
 

  • Prep and puree. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Blend strawberries into a smooth purée. If very juicy, simmer for 5–7 minutes to reduce slightly and intensify flavor, then cool.
  • Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Combine wet ingredients. In another bowl, whisk melted butter, eggs, milk, sour cream, vanilla, and cooled strawberry purée. Add a drop or two of coloring if you want a pinker batter.
  • Bring it together. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
  • Fill and bake. Divide batter evenly among liners, about 2/3 full. Bake 16–20 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  • Cool completely. Let cupcakes sit in the pan 5 minutes, then transfer to a rack. Cool fully before frosting so the whipped topping won’t melt.
  • Make the whipped frosting. Beat cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth and fluffy. In a separate chilled bowl, whip cold heavy cream to medium-stiff peaks. Fold or gently beat the whipped cream into the cream cheese mixture until thick and silky.
  • Frost and decorate. Pipe or spread the whipped frosting onto cooled cupcakes. Top with strawberry slices, sprinkles, or a cute mini straw. Serve right away or chill briefly to set the swirls.