Strawberry Milkshake Cupcakes

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 (16.25 ounce strawberry cake mix
  • 3 1/2 cups Powdered sugar
  • 1/3 cup Strawberry milk drink mix
  • 1 (3.4 ounce box Strawberry pudding mix, dry instant
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1/2 cup Butter
  • 1 1/4 cups Buttermilk
  • 1/4 cup Heavy cream or milk
  • 1/4 cup Strawberry milk powder

• Desserts

  • 1 Strawberry candies or gumballs

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (16.25 ounce) strawberry cake mix
• 1¼ cups buttermilk (see note for substitute)
• ½ cup oil
• 3 eggs
• 1 (3.4 ounce) box dry instant strawberry pudding mix or 1 (3.0 ounce) box strawberry jello mix
• ⅓ cup strawberry milk drink mix (such as Nesquik)
• ½ cup butter, room temperature
• 1 teaspoon vanilla extract
• ¼ cup strawberry milk powder (such as Nesquik)
• 3½ - 4 cups powdered sugar
• ¼ cup heavy cream or milk (may not use all of it)
• strawberry candies or gumballs

Directions

• 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 ¾ 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. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
• I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.