Strawberry Malted Milk Cupcakes: My husband’s childhood favorite drink in cupcake form. Strawberry malted cupcakes topped with strawberry malted buttercream frosting.
While I’ve been baking things, I have not been in the mood for blogging. 🙂
Right now the Super Bowl is on and I’m bored to tears. 🙂
So I figured it would be a good time to talk about these Strawberry Malted Milk Cupcakes.
They were made for my husband’s birthday.
He LOVES strawberry milk.
Think Strawberry Nesquik.
I love the flavor as well.
I’ve made quite a few things with that flavor profile.
There is a list of some of the Strawberry Milk Flavored treats that I have made right before the recipe.
You can scroll down to see them.
These use cake mix which I know some people aren’t big on.
But you really need the mix to achieve more of the strawberry milk flavor.
And really sometimes using a cake mix just makes more sense.
The frosting calls for Strawberry Creme pudding which if you cannot find substitute Strawberry Nesquik for it.
And while I made these for my husband it is the month of February.
Which is supposedly the month of love.
Or so they say.
I say it’s the month of weather predicting rodents.
They are pink so that alone implies Valentine’s.
So I did put valentine sprinkles on them.
I suggest you do too.
Because who doesn’t love sprinkles?
Especially little hearts.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Strawberry Malted Milk Recipes?
Strawberry Malted Milk No-Bake Cheesecake.
Strawberry Milkshake Whopper Marshmallow Cake.
Spiked Strawberry Nesquik Cocoa.
Valentine Vanilla Heart Pound Cake with Strawberry Milk Glaze.
Strawberry Oreo Cookie Valentine Bark.
Instructions
- For the cupcakes:
- Preheat oven to 350°F (or 325° for dark pans).
- Line the wells of one or more cupcake tins with paper liners.
- Whisk together the first 5 ingredients in a large mixing bowl.
- In a separate bowl, stir together the sour cream, milk, eggs and extract.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer on low speed.
- Scrape the bowl down and mix again.
- Divide the batter between cupcake liners filling them 2/3 full.
- Bake for 15 to 17 minutes, or until the cakes spring back when pressed in the centers.
- Transfer the cakes to a wire rack to cool completely.
- For the Frosting:
- In a stand mixer fitted with the whisk attachment, whip the butter until creamy.
- Add the powdered sugar, malted milk, pudding, and freeze dried strawberries.
- Begin on low speed until just combined, and then increase to high and beat for 3 to 5 minutes ,or until the frosting lightens in color and texture.
- Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.
- Transfer the frosting to a large piping bag fitted with a large closed star decorator piping tip.
- Pipe swirls of frosting onto the tops of the cupcakes.
- Immediately decorate frosted cupcakes with sprinkles, if using.
- Store cupcakes in a container that seals air-tight.
- If preparing cupcakes a day ahead of time, store them in the refrigerator in an air-tight container. Allow them to come to room temperature before serving.