Eggless Strawberry Milkshake Cupcakes

These eggless strawberry milkshake cupcakes pack the goodness of strawberries in dessert form. Flavoured with strawberry custard powder, the cupcakes are soft and fluffy with a tender crumb. Strawberry flavoured milk and fresh strawberry puree are transformed into a silky strawberry milkshake buttercream frosting adorning the cupcakes.

Eggless Strawberry Milkshake Cupcakes - the cupcake confession-1

How to make eggless strawberry milkshake cupcakes

Strawberry season is in full swing here in India. Every street corner and market is brimming with the juiciest of these berries and I, for one, can never get enough of these beauties! It’s not just the markets and vendors selling them, juice stalls and fast food eateries put up exquisite strawberry desserts and drinks on their menu. The most popular one being, you guessed it, strawberry milkshake.

Eggless Strawberry Milkshake Cupcakes - the cupcake confession-3

It didn’t take very long for inspiration to strike me and the very first thing I had to make was this milkshake transformed into cupcakes. Thus, the eggless strawberry milkshake cupcakes were born. Every element in this recipe is loaded with strawberries in different shape and form. The cupcake sponge contains vegetarian strawberry flavoured custard powder. But it’s the buttercream that takes the, erm, cake! 💁🏽‍♀️


Some Strawberry Recipes you may like:


Eggless Strawberry Milkshake Cupcakes - the cupcake confession-5

Ingredients to make eggless strawberry milkshake cupcakes

Making the cupcakes couldn’t be simpler; you simply sift in all your dry ingredients, mix the butter in well and then beat the milk into it! Pour into your cupcake liners and get baking. Ideally, I prefer baking at a lower temperature simply because the cupcakes have a beautiful baby pink colour. A low temperature ensures that the tops don’t brown too aggressively. It takes about 26 minutes to bake them at 160 C or 320 F. The magic ingredient that lends the strawberry flavour to the cupcake sponge is the eggless strawberry custard powder. The batter is fragrant and smells like a strawberry farm.


Eggless Strawberry Milkshake Cupcakes - the cupcake confession-2

How to make Strawberry Milkshake Buttercream frosting

I wanted the buttercream to taste like strawberry milkshake! One bite into it and you’d be transported to milkshake heaven. What better way to do that than use strawberry flavoured milk? After all, it’s strawberry milkshake right? I’m officially ready to scream from mountain tops and declare my love for boiled milk buttercream frosting. This is hands down, the only way I’ll eat a dessert that is covered in frosting. I’ve followed the exact steps to make this frosting, except that I’ve replaced the milk with strawberry flavoured one. To intensify the strawberry flavour, I’ve also added some pureed strawberries. As I’ve mentioned earlier, the texture and success rate of this buttercream doesn’t depend on the amount of sugar used (major win). So, I’ve thrown in a couple of spoons of sugar.

If you feel that it needs more sugar, go right ahead and add it without worrying about the fate of your buttercream. The rest of the steps remain the same.


Eggless Strawberry Milkshake Cupcakes - the cupcake confession-4


I hope you make these eggless strawberry milkshake cupcakes to celebrate the strawberry season here!

Eggless Strawberry Milkshake Cupcakes

Yield: Makes 7 cupcakes


    For the Cupcakes:
  1. 120 grams all purpose flour
  2. 25 grams strawberry custard powder
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 90 grams caster sugar
  6. 35 grams salted butter, softened at room temperature
  7. 120 grams milk, room temperature
  8. For the Strawberry Milkshake frosting:
  9. 200 grams strawberry flavoured milk
  10. 2 tablespoons (25 grams) sugar
  11. 100 grams strawberries, pureed
  12. 2 tablespoons + 1 teaspoon (21 grams) all purpose flour
  13. 130 grams salted butter, room temperature.


    For the Cupcakes:
  1. Preheat oven to 160 C / 320 F
  2. In a clean bowl, sift the dry ingredients – this includes the all purpose flour, strawberry custard powder, baking soda, baking powder and caster sugar
  3. Once sifted, give a good whisk to combine all the dry ingredients together.
  4. Add the softened butter and beat on low speed using electric beaters until the mix resembles sand particles or breadcrumbs.
  5. Pour the buttermilk and mix on low speed initially for 1 minute until well mixed with the rest of the ingredients.
  6. Then use the spatula to go around the sides and bottom of the bowl.
  7. Then increase the speed of the electric beaters and beat again for 1 minute until well combined.
  8. Line a muffin tray with cupcakes liners.
  9. Use an ice cream scoop to fill the liners 3/4th of the way through with the batter.
  10. Bake in the oven at 160 C / 325 F for about 22 minutes or until a skewer inserted in the center of the cupcake emerges clean.
  11. Take the cupcakes out of the oven, let them cool completely at room temperature.
  12. Meanwhile prepare the strawberry milkshake buttercream.
  13. For the Strawberry milkshake buttercream:
  14. In a saucepan, add the strawberry flavoured milk, sugar and strawberry puree.
  15. On low heat, mix until sugar dissolves and everything is well combined
  16. Add the flour and whisk rigorously to break any lumps that may have formed.
  17. Once the mix is homogenous, increase the heat to medium and boil the mix for about 3 minutes.
  18. The mix will thicken and the raw flavor of the flour will disappear.
  19. Transfer to a plate and let it cool down to room temperature.
  20. Once done, take softened room temperature butter and beat on low until smooth and soft, about 30 seconds.
  21. Add the cooled strawberry flavoured pudding mix in 3 - 4 batches to the butter, beating on high speed for 30 seconds between each addition.
  22. After adding all the pudding mix, scrape the sides and bottom of the bowl, and beat again for about 2 minutes on high speed.
  23. Divide the frosting into 3 bowls and colour them in different shades of pink.
  24. Use a cling wrap sheet to pipe straight lines of the colours alongside each other.
  25. Wrap the cling film into a roll and snip off one end. Place into a piping bag fitted with a Wilton 1M tip and pipe swirls on the cooled cupcake
  26. Finish off with a sliced strawberry and a straw and serve.
  27. Refer to the video tutorial for visual instructions on piping the buttercream.

Made a Recipe from my Blog? I'd love to feature it

Leave a Reply

Your email address will not be published. Required fields are marked *