Strawberry Milkshake Cupcakes

These cupcakes are delightfully soft and moist with a good strawberry flavor. It was difficult to find the strawberry pudding mix required for the recipe. I went to four stores before I finally found some, so I might not be making these again.

Recipe here: https://www.the-girl-who-ate-everything.com/strawberry-milkshake-cupcakes

Ingredients:

CAKE

1 (16.25 ounce) strawberry cake mix
1 1/4 cups buttermilk (see note for substitute)
1/2 cup oil
3 eggs
1 (3.4 ounce) box dry instant strawberry pudding mix or 1 (3.0 ounce) box strawberry jello mix
1/3 cup strawberry milk drink mix (such as Nesquik)

FROSTING

1/2 cup butter , room temperature
1 teaspoon vanilla extract
1/4 cup strawberry milk powder (such as Nesquik)
3 1/2 - 4 cups powdered sugar
1/4 cup heavy cream or milk (may not use all of it)

TOPPING

strawberry candies or gumballs

 

Instructions

• Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
• In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
• Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
• For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
• Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
• Spread or pipe frosting onto cooled cupcakes. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
• Store in sealed container in the fridge as the frosting will get incredibly soft and sag.