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vanilla milkshake cupcakes

Vanilla Milkshake Cupcakes

These Vanilla Milkshake Cupcakes combine the classic flavors of a creamy vanilla malt milkshake with the softness of a freshly baked cupcake. A fun, indulgent treat that brings the nostalgic flavors of an ice cream shop into cupcake form!
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Course: Dessert
Cuisine: American
Keyword: Cupcakes, Malt, milkshake cupcakes, Vanilla malt cupcakes, Vanilla Milkshake, vanilla milkshake cupcakes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 cupcakes
Calories: 500kcal

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.

Notes

The cupcake recipe is adapted from Preppy Kitchen's Moist Vanilla Cupcake Recipe. 
Storage: These cupcakes are best enjoyed the same day but will stay moist for up to 2 days at room temperature in an airtight container. For longer storage, refrigerate them for up to 5 days, but allow them to come to room temperature before serving.

Nutrition

Calories: 500kcal