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Strawberry Milkshake Cupcakes

Strawberry milkshake cupcakes with the most amazing milkshake frosting.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12


  • 70 g butter/marg
  • 210 g plain flour
  • 250 g caster sugar
  • 1 tbsp baking powder
  • Pinch of salt
  • 210 ml milk
  • 2 large eggs
  • 40 g strawberry milkshake powder, I used Nesquik
  • Ingredients for the frosting:
  • 500 g icing sugar
  • 160 g unsalted butter, softened
  • 65 ml milk, (this was for pipable frosting if you're spooning the frosting on use 50ml)
  • 100 g strawberry milkshake powder
  • 12 milk bottle sweets to garnish, optional


  1. Preheat the oven to 170 degrees C and line a cupcake tray.
  2. Place the butter, flour, sugar, baking powder and salt into a large bowl or the bowl of your mixer and mix until it resembles sand.
  3. Place the milk, eggs and milkshake powder into a jug and whisk lightly.
  4. Pour the milk mixture into the dry ingredients and mix on med-high speed until well incorporated and smooth.
  5. Divide the batter between the cupcake cases, 2/3 full.
  6. Place in the oven for 20-25 minutes until risen, slightly golden and an inserted skewer comes out clean.
  7. Transfer to a wire rack as soon as possible to stop papers peeling away from cupcakes and leave to cool completely.
  8. Once cooled, make the frosting. Sift the icing sugar into a large bowl or the bowl of your stand mixer and add in the butter.
  9. Mix, starting on a slow speed and increasing as the mixture combines, until light and fluffy. Place the milk and milkshake powder into a jug and whisk until combined.
  10. Pour into the buttercream and mix until well combined and perfectly smooth.
  11. Pipe or spoon the frosting onto the cupcakes and place a milk bottle on top to garnish, if desired.
  12. Cupcakes will keep in an airtight container in the fridge for up to 3 days.

Recipe Notes

Recipe from Home Sweet Home by Tarek Malouf