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Cherry Malt Milkshake Cupcakes

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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

Cherry Malt Milkshake Cupcakes

Cherry Malt Milkshake Cupcakes

Cherry, malt and vanilla flavoured milkshake inspired cupcakes

Serves 20

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



  • 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


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

Learn How To Make it! [VIDEO]



  • 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.


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


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
Gave this recipe a go?Mention @thescranline or tag #thescranline!


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 🙂

Nick Makrides August 1, 2022 - 4:10 am

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


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