Strawberry Milkshake Cupcakes
These Strawberry Milkshake Cupcakes are bursting with strawberry flavor and are so soft!
Ingredients
Instructions
Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
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Continue Reading at The Girl Who Ate Everything →Chef's Notes
Hayley's recipe calls for a box of strawberry pudding mix. I could not find it anywhere. I ended up using a box of strawberry Jello mix which still gave it ultra strawberry flavor. I do think if you are able to find strawberry pudding it would be fantastic and make the cupcakes super soft.
Buttermilk substitute: For every one cup of milk add about 1 teaspoon of lemon juice and let mixture sit for 5 minutes.
Source: Out of the Box Desserts




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Reviews from the Original Source
These cupcakes taste great but unfortunately the batter was too runny and the cupcakes absolutely crumbled. If I make these again, I would recommend adding cake flour to thicken up the batter.
I too couldn't find strawberry pudding. I need up using vanilla pudding and adding strawberry extract. Turned out super moist and delicious.
This is a great cupcake recipe very very taste
The images are so cute!! I'll try it soon. Just have to buy a strawberry milk powder.
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