An ice cream shop delight is turned into a cupcake! These vanilla milkshake cupcakes are so moist, tender, and flavorful. A great summer treat you’ll want to make all year round!
Last winter, I stumbled upon malted milk powder from King Arthur Baking Company, and let me tell you, it’s one of the best baking ingredients I’ve ever used! It adds a subtle yet powerful flavor, making it a must-have in my pantry.
Fast forward to August, and I was on a mission to create a vanilla milkshake-inspired dessert. That’s when these Vanilla Milkshake Cupcakes came to life.
Starting with a vanilla cupcake base, I’ve enhanced the flavor with malted milk powder and a touch of warm spices. Then, I filled them with a creamy, marshmallow center and topped them with a rich malted vanilla frosting. To complete the “milkshake” vibe, these cupcakes are decorated with maraschino cherries, colorful sprinkles, and a cute paper straw.
Perfect for any occasion, these cupcakes are especially fun for summer treats. But honestly, they’re so adorable, you’ll want to make them all year long. Just look at them – who could resist?
Why You’ll Love Vanilla Milkshake Cupcakes
If you’ve ever sipped on a creamy vanilla milkshake, you know how rich and comforting it can be. Now imagine those flavors in a soft, moist cupcake. That’s exactly what these Vanilla Milkshake Cupcakes deliver!
They combine the nostalgic taste of a milkshake with the perfect cupcake texture, creating a treat that’s both fun and indulgent. The malted milk powder gives these cupcakes that signature milkshake flavor, while the marshmallow filling adds a surprise creamy bite.
Topped with a fluffy malted vanilla frosting, and decorated with maraschino cherries and paper straws, these cupcakes are a visual and flavorful delight, perfect for any occasion.
Ingredients for Vanilla Milkshake Cupcakes
For the Cupcakes:
- All-purpose flour – Provides the structure for the cupcakes, ensuring a tender crumb.
- White sugar – Adds sweetness to balance the malted milk powder and spices.
- Brown sugar – Adds moisture and a rich flavor, enhancing the overall taste.
- Baking soda & baking powder – These leavening agents help the cupcakes rise and maintain their light texture.
- Kosher salt – Balances the sweetness and enhances the other flavors.
- Malted milk powder – The key ingredient for that classic milkshake flavor, giving the cupcakes a malted twist.
- Cinnamon & nutmeg – Adds warmth and depth, complementing the malted milk flavor.
- Unsalted butter – Contributes to the moistness and richness of the cupcakes.
- Egg whites – Help create a light, airy texture in the cupcakes.
- Sour cream – Adds moisture and a slight tanginess to the cupcakes.
- Buttermilk – Enhances the cupcakes’ texture, making them extra tender.
- Whole milk – Contributes to the cupcake’s moistness and creamy texture.
- Vanilla extract – Adds a classic, aromatic vanilla flavor that ties all the ingredients together.
For the Malted Vanilla Frosting:
- Granulated sugar – Sweetens the frosting, helping it hold together.
- Egg whites – Used to create a light and airy base for the frosting.
- Unsalted butter – Adds richness and helps create a smooth, creamy frosting.
- Confectioners’ sugar – Ensures the frosting has a smooth consistency.
- Malted milk powder – Gives the frosting the same malted flavor that pairs perfectly with the cupcakes.
- Kosher salt – Enhances the flavor and balances the sweetness.
- Whole milk – Adds a smooth, creamy texture to the frosting.
- Vanilla extract – Adds a subtle sweetness and complexity to the frosting.
For the Marshmallow Filling:
- Marshmallow creme – The creamy filling that gives the cupcakes their delicious marshmallow flavor.
- Prepared frosting – Used to thicken and smooth the filling, making it easier to work with.
- Vanilla extract – Adds flavor to the marshmallow filling.
- Malted milk powder – Enhances the milkshake flavor and complements the marshmallow.
For the Toppings and Decorations:
- Maraschino cherries – Adds a sweet and colorful touch to each cupcake.
- Sprinkles – Adds fun and color, giving the cupcakes a festive feel.
- Decorative paper straws – For a milkshake-inspired look and extra charm!
Tips for Success
1. Room Temperature Ingredients:
Using room temperature ingredients helps create a smoother batter and ensures even mixing, resulting in fluffy cupcakes. Cold ingredients, like butter and eggs, can cause uneven mixing and affect texture.
2. Sift Dry Ingredients:
Sifting dry ingredients removes lumps and ensures even distribution, which leads to a lighter, fluffier texture. It also helps prevent clumps and ensures uniform mixing.
3. Don’t Overmix the Batter:
Mix the batter just until combined to avoid developing too much gluten, which can result in dense cupcakes. A few streaks of flour are fine—stop mixing as soon as everything is incorporated.
4. Allow Cupcakes to Cool Outside the Pan:
Let cupcakes cool outside the pan on a wire rack to avoid sogginess. This allows air to circulate and helps the cupcakes maintain their light, airy texture.
Filled cupcakes example:
Topped and filled! They’re not perfect, but that’s okay. You top them with frosting. If you prefer to ditch the little cone (or eat it:)) feel free. You could make little cake parfaits with it.
Adding some finishing touches….
How to Store Vanilla Milkshake Cupcakes
- Room Temperature: Cupcakes are best enjoyed within 1 day at room temperature in an airtight container.
- Refrigeration: Store in the refrigerator for up to 5 days. Let the cupcakes come to room temperature for the best flavor and texture.
- Freezing: Freeze the cupcakes (frosting and all) in plastic wrap and tin foil. To defrost, let them sit at room temperature for about 45 minutes to 1 hour.
If You Loved These Vanilla Milkshake Cupcakes, Try These:
- Cannoli Cupcakes – A pastry shop classic turned into a delicious cupcake!
- Eggnog Cupcakes – Perfect for the holidays in cupcake form.
If you loved Vanilla Milkshake Cupcakes, don’t forget to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! We’d love to hear from you—leave a comment to let us know how you enjoyed it!
Vanilla Milkshake Cupcakes
Equipment
- 1 standard 12-cup muffin tin, filled with paper liners
- double boiler set-up, small saucepan and
- stand mixer (preferably), can use a hand mixer
- Piping bag and preferred tip (for frosting)
Ingredients
Cupcakes
- 1 ⅔ cups (213 g) all-purpose flour
- 1/2 cup (100 g) white sugar
- 1/2 cup (100 g) packed brown sugar, light or dark
- 1/4 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 tablespoons (12 g) malted milk powder, King Arthur or Nestle Carnation
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3/4 cup (1 ½ sticks or 170 g) unsalted butter, melted and slightly cooled
- 3 egg whites, room temperature
- 2 tablespoons (30 mL) vanilla extract
- 1/2 cup (120 mL) sour cream, room temperature
- 1/2 cup (120 mL) buttermilk, room temperature
Malted Vanilla Frosting
- 2/3 cup (140 g) granulated sugar
- 2 egg whites
- 1 ½ cups (3 sticks/342 grams) unsalted butter, at room temperature, cut into 1-2 inch chunks
- 1⅔ cups (230 g) confectioner's sugar
- 3 tablespoons (18 g) malted milk powder, King Arthur preferably or Nestle Carnation
- 1/4 teaspoon Diamond Crystal Kosher salt
- 2 tablespoons whole milk, substitute heavy cream or half and half
- 1 tablespoon vanilla extract
Marshmallow Filling
- 1 cup (3 ounces) marshmallow creme or fluff
- 1/4 cup prepared frosting (above)
- 1 teaspoon vanilla extract
- 1 teaspoon malted milk powder
Toppings & Decoration
- 12 maraschino cherries, drained and patted dry with a paper towel.
- 3 tablespoons sprinkles
- decorative paper straws, cut into 1 to 1½-inch pieces
Instructions
Cupcakes
- Heat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together the flour, sugar, malted milk powder, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk well to ensure there are no lumps.
- In a medium bowl, whisk the wet ingredients—melted butter, egg whites, vanilla extract, sour cream, and buttermilk—until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix the batter.
- Using an ice cream scoop or a ¼ measuring cup, divide the batter evenly among the cupcake liners, filling each about two thirds full.
- Bake for 18-20 minutes, or until the tops are lightly golden brown and the centers are springy to the touch. Remove from the oven and let the cupcakes cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Make the Malted Vanilla Frosting
- While the muffins are baking/cooling... In a small heatproof bowl, whisk together the sugar and egg whites. Set the bowl over simmering water in a double boiler (the bowl should not touch the water) and whisk occasionally for 5-8 minutes, until the mixture is hot to the touch and the sugar has dissolved.
- Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form and the mixture has cooled to room temperature.
- Lower the speed to medium and add the butter one piece at a time, beating for 7-9 minutes until smooth. The mixture may appear chunky at first—continue mixing until smooth.
- Add the confectioner’s sugar, malted milk powder, salt, milk, and vanilla extract. Mix on medium speed until the frosting is smooth and satiny.
Marshmallow Filling and Assembly
- In a bowl, mix the marshmallow creme, vanilla extract, malted milk powder, and ¼ cup of prepared frosting. Stir until completely combined.
Assemble the Cupcakes:
- Using a pairing knife, cut out the center of each cupcake (you can also use an apple corer). Set the cupcake tops aside (these will be used later).Fill each cupcake with about ¾ tablespoon of the marshmallow filling. You can also use a piping bag for this step if preferred.Replace the “tops” of the cupcakes (the pieces you cut out) back onto the filled cupcakes.
- Pipe the frosting onto the cupcakes using a round or star tip. If you don’t have a piping bag, use a plastic bag with the tip cut off.Decorate with a maraschino cherry, sprinkles, and a small piece of paper straw on top for a fun touch.
