Strawberry Milkshake Cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup pureed fresh strawberries (about 4-5 strawberries)
• 1 cup unsalted butter for frosting, softened
• 4 cups powdered sugar, sifted
• ¼ cup pureed fresh strawberries for frosting
• 1 teaspoon vanilla extract for frosting
• 1-2 tablespoons heavy cream for frosting (optional)
• Whipped cream for topping
• Fresh strawberries, sliced for topping
• Sprinkles (optional) for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
5. In a separate bowl, combine the buttermilk and pureed strawberries. Whisk until smooth.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and strawberry mixture. Mix until just combined.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. In a large mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar, strawberry puree, and vanilla extract. Adjust the consistency with heavy cream if needed.
11. Once the cupcakes are completely cool, frost each cupcake with the strawberry frosting.
12. Top the frosted cupcakes with whipped cream, a slice of fresh strawberry, and sprinkles if desired.

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