Close-up of strawberry milkshake cupcakes with pink frosting on a vintage cake stand, featuring swirled buttercream, freeze-dried strawberries, and pink sprinkles, in a softly lit rustic kitchen setting.

Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes transform your favorite diner drink into fluffy, pink perfection that actually tastes like the real thing. No bland cake mix here—we’re loading these babies with strawberry pudding mix and milk powder for that genuine milkshake punch.

A pristine kitchen counter displays neatly arranged ingredients for strawberry cupcakes, including cake mix, pudding mix, milk powder, eggs, and buttermilk, with electric mixer and pastel pink towel in soft natural light.

Key Info

Prep time: 15 minutes
Cook time: 15-18 minutes
Total time: 45 minutes (including cooling)
Servings: 18 cupcakes
Difficulty level: Easy to Intermediate
Dietary tags: Vegetarian

Equipment Needed

  • Electric hand mixer or stand mixer
  • Standard muffin tin (you’ll need 1.5 tins for the full batch)
  • Paper cupcake liners
  • Two large mixing bowls
  • Measuring cups and spoons
  • Toothpick for testing
  • Piping bag with 2D tip (optional, but makes gorgeous swirls)

Simple alternatives: Use a spoon and offset spatula instead of piping equipment—nobody’s judging your frosting method if it tastes incredible.

Ingredients

For the Cupcakes:
  • 1 box (16.25 oz) strawberry cake mix (15.25 oz boxes work too—check at 14 minutes)
  • 1¼ cups buttermilk (or make your own: 1¼ cups milk + 1 tablespoon vinegar, let sit 5 minutes)
  • ½ cup vegetable oil (melted butter works for richer flavor)
  • 3 large eggs (room temperature)
  • 1 box (3.4 oz) instant strawberry pudding mix, dry (can substitute 3 oz strawberry Jello mix)
  • ⅓ cup strawberry milk drink powder (Nesquik or similar—must be powder, not syrup)
For the Frosting:
  • ½ cup butter, softened (must be room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup strawberry milk powder
  • 3½ to 4 cups powdered sugar
  • ¼ cup heavy cream or milk (add gradually)
Optional Toppings:

Method

Step 1: Set Up Your Station

Preheat your oven to 350°F. Line 18 muffin cups with paper liners across your tins. Get everything measured and ready—this moves fast once you start mixing.

Step 2: Build That Batter

Dump the strawberry cake mix, dry pudding mix, and strawberry milk powder into a large bowl. Add the buttermilk, oil, and eggs.

Step 3: Beat It Good

Grab your mixer and beat everything together on medium speed for exactly 2 minutes. The batter should be smooth and completely combined with no streaks of dry ingredients lurking in the corners. Don’t overmix past 2 minutes or you’ll end up with hockey pucks instead of cupcakes.

Step 4: Fill Those Cups

Scoop batter into your prepared muffin cups, filling each about ¾ full. I use a small ice cream scoop for this—makes every cupcake identical and your perfectionist brain happy.

Step 5: Bake Until Perfect

Slide them into the oven for 15 to 18 minutes. You’ll know they’re done when a toothpick inserted near the center comes out with moist crumbs, not wet batter. The tops should have a light golden kiss—not pale, not brown.

Step 6: Cool Completely (Yes, Completely)

Pull them out and let them hang in the tin for 5 minutes. Transfer to a cooling rack and walk away for 25-30 minutes. Seriously, don’t frost warm cupcakes unless you want strawberry soup.

Step 7: Start the Frosting

While those cupcakes cool, throw your room-temperature butter, vanilla, and strawberry milk powder into your mixer bowl. Cream it together for 2 minutes until it’s pale, smooth, and fluffy. This is where magic happens—don’t rush it.

Step 8: Add the Sugar

Add your powdered sugar 1 cup at a time, beating after each addition. This prevents that sugar cloud that coats your entire kitchen and makes you question your life choices.

Step 9: Nail the Consistency

Once all the sugar’s in and the frosting looks light and fluffy, start adding your cream 1 tablespoon at a time. You want frosting that holds peaks but spreads smoothly. Too thick? Add more liquid. Too runny? Add more powdered sugar in small amounts. The frosting will soften at room temperature, so err on the thicker side.

Step 10: Frost Like a Pro

Use your piping bag with that 2D tip to create gorgeous swirls, or just slather it on with a knife—both taste identical. If you’re piping fancy designs, consider doubling the frosting recipe.

Step 11: Top It Off

While the frosting’s still soft, press your toppings gently into each cupcake. This is your moment to be creative or just dump sprinkles everywhere like a glitter explosion.

Beautifully frosted pink cupcakes with strawberry-infused buttercream on a vintage white ceramic cake stand, garnished with crushed freeze-dried strawberries and pink sprinkles, set in a soft, diffused natural light background of a rustic kitchen.

Step 12: Chill and Serve

Pop these beauties in the fridge until you’re ready to serve. The frosting holds up better cold, and honestly, cold strawberry milkshake cupcakes hit different. Pull them out 30 minutes before serving if you want softer frosting.

Crucial Tips

  • Buttermilk substitute works perfectly: Mix regular milk with vinegar and you’re golden—I do this every time.
  • Room temperature butter is non-negotiable: Cold butter creates lumpy frosting that’ll make you want to throw things.
  • Don’t skip the pudding mix: It’s what makes these actually taste like strawberry milkshakes instead of pink vanilla cupcakes.
  • The strawberry milk powder is essential: This is your milkshake flavor powerhouse—cheap versions taste weird, so spring for Nesquik.
  • Test your oven temperature: If these consistently overbake or underbake, grab an oven thermometer—most ovens lie.
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