Description
Delightful cupcakes that blend the nostalgic flavors of a milkshake with the classic comfort of cake, topped with ultra-creamy frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened) for frosting
- 4 cups powdered sugar
- ½ cup milk for frosting
- 1 teaspoon vanilla extract for frosting
- Optional toppings: Whipped cream, sprinkles, or a cherry on top
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners.
- Beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Combine the dry mixture with the butter mixture, alternating with milk.
- Spoon the batter into the liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack.
- Beat the frosting ingredients together until smooth and fluffy.
- Frost cooled cupcakes and decorate as desired.
Notes
These cupcakes can be made dairy-free by substituting butter with coconut oil and using non-dairy milk. They freeze well and can be made ahead of time for convenience.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg