Strawberry milkshake cupcakes recipe

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Strawberry milkshake cupcakes
  • healthy
Preparation Time20 mins
Cooking Time30 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories460 Kcal23%
Sugar44.9 g50%
Fat21.4 g31%
Saturated Fat13.2 g66%
Protein5.1 g10%
Carbohydrates61.4 g24%

Topped with a vibrant pink strawberry milkshake frosting, the kids are going to love these quirky strawberry milkshake cupcakes. 

It takes just 20 minutes to prepare a batch of these deliciously sweet strawberry milkshake cupcakes. Perfect served as part of a kids' party food (opens in new tab) spread, these cupcakes are finished with a cream cheese frosting. The cupcake sponges have a deep beetroot colour created by mixing violet and red food coloring paste together along with cocoa.


  • 150g unsalted butter
  • 300g golden caster sugar
  • 1tsp vanilla extract
  • 3 large eggs, separated
  • 284ml carton buttermilk
  • 2tbsp bright red gel food colour
  • 1tsp violet gel food colour
  • 250g plain flour
  • 30g cornflour
  • 2tbsp cocoa
  • 1tsp white wine vinegar
  • 1tsp bicarbonate of soda

For the frosting

  • 125g unsalted butter
  • 225g icing sugar, sieved
  • 4tbsp instant strawberry milkshake powder
  • 1 drop pink food colouring paste
  • 280g full-fat cream cheese




  1. Heat the oven to 180°C. Pop the cupcake cases into muffin trays.
  2. Cream together the butter and sugar, beating until pale and fluffy. Gradually whisk in the vanilla extract and the egg yolks.
  3. Pour the buttermilk into a jug and stir in the red and violet food colouring. (You need plenty for a strong beetroot colour.)
  4. Sift together the flour, cornflour and cocoa. Fold in half the dry ingredients and half the buttermilk. Mix until just combined. Repeat with the rest of the flour mixture and buttermilk.
  5. Whisk the egg whites until stiffly peaking. Mix the vinegar and bicarbonate of soda together. Gradually fold into the cake mixture with the egg whites. Use an ice-cream scoop to evenly divide mixture between 15 cupcake cases. Bake for 30 mins, or until a skewer inserted into the centre comes out clean. Cool in tins for 10 mins, then turn the cakes on to cooling racks to cool completely.
  6. Put the butter in a processor and blend to soften. Add the icing sugar, milkshake powder and pink colouring paste. Blend until smoothly combined.
  7. Add the cream cheese and just mix for 5-10 seconds (don’t keep the motor running longer than necessary).
  8. Spread the milkshake frosting over each cupcake. Pop toppers on to decorate.

Top tips for making strawberry milkshake cupcakes

This recipe would work just as well with other milkshake flavours too. Try chocolate, vanilla, or banana. Top the cupcakes with grated chocolate, or fresh pieces of chopped banana.

This recipe is so simple, it’s one of our favourite easy baking recipes for kids (opens in new tab).

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Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.