Cherry Malt Milkshake Cupcakes

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5 from 1 vote
2 Comments

Cherry Malt Milkshake Cupcakes! These cherry malt milkshake cupcakes are, you guessed it, packed full of cherry flavour and they taste just like a milkshake!

Cherry Malt Milkshake Cupcakes

A Quick Baking Guide

If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!

  1. Tools and Equipment I Use as a Home Baker (and Love)
  2. Why is this recipe in grams? – why you’ll never go back to cups again!
  3. Commonly asked questions in the community
  4. How to properly soften butter
  5. Get to know your home oven for better baking results

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Cherry Malt Milkshake Cupcakes

Cherry Malt Milkshake Cupcakes

Cherry, malt and vanilla flavoured milkshake inspired cupcakes

Serves 20

5 from 1 vote
Print Recipe Pin Recipe
Cook: 45 minutes
Total: 45 minutes
Course: Dessert
Cuisine: American
Calories: 190kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 3/4 cup / 175 ml whole milk
  • 2/3 cup / 200 ml cherry juice, from the canned cherries
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract or vanilla bean paste
  • 250 g / 250 g canned cherries
  • chocolate sauce
  • maraschino cherries
  • 2 drops / 2 drops pink food gel
  • 1 drop / 1 drop purple food gel
  • 1/2 tsp / 1/2 tsp cherry brandy essence
  • 4 tbsp / 4 tbsp malt powder

Frosting

  • 1 batch / 1 batch fluffy vanilla buttercream frosting
  • 2 drops / 2 drops purple food dye
  • 1/2 tsp / 1/2 tsp cherry brandy essence


Instructions

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add cherry juice, milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cherry brandy essence, pink and purple food dye and mix for another 20 seconds.
  • Fill each cupcake with 4 cherries, then scoop batter into cupcake liners filling 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare the buttercream frosting add both food dyes and cherry brandy and mix until well combined.
  • Fit the end of a piping bag with an open star tip and frost in a swirl. Drizzle with chocolate sauce. Frost another swirl on top using a Wilton #32 tip. Then top with a maraschino cherry.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 190kcal
Carbonhydrates: 19g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 32mg
Sodium: 149mg
Potassium : 64mg
Fiber: 1g
Sugar : 2g
Vitamin A: 184IU
Vitamin C: 0.1mg
Calcium: 64mg
Iron: 1mg
Nutrition Disclosure
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2 comments

Tahliah July 23, 2022 - 11:04 pm

Hi nick, if I wanted to make these without the cherry juice do I need to replace the cherry juice with another liquid or can I just leave it out?
Thank you 🙂

Reply
Nick Makrides August 1, 2022 - 4:10 am

Hi Tahliah! Replace half of the milk with cherry juice. Hope that helps! N x

Reply
5 from 1 vote (1 rating without comment)

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