Drinks & Dessert

Strawberry Muffin Cakes

A delicious combination of cupcake and muffin, with an irresistible strawberry frosting - perfect for a spring day, or any day for that matter!

Time: 40 min

Yield: 12 cupcakes


Muffin Cakes

  • 1 1/2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 2.5oz container of McSteven's Strawberry Milk Mixer
  • 1/4 cup sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 1/2 cup buttermilk, room temperature


  • 1 cup freeze-dried strawberries
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 3 tbsp buttermilk/cream/water (choose whichever works to get the consistency you want)
  • 1/4 tsp vanilla




Muffin Cakes
  1. Preheat the oven to 350 degrees F and line a cupcake/muffin pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 
  3. In a large bowl, beat butter, McSteven's Strawberry Milk Mixer, and sugar on medium-high speed 5 minutes (or until thick and fluffy), scraping down the bowl as needed. 
  4. Add eggs one at a time, beating well with each addition. Add vanilla and beat to combine. 
  5. Reduce mixer speed to medium. Add flour mixture and buttermilk in thirds, alternating between the two, and beat until combined. 
  6. Spoon batter evenly into a 12-peice cupcake/muffin pan, filling each 2/3 full. 
  7. Bake for 20 minutes, or until toothpick inserted into the center comes out clean. 
  8. Allow to cool in pan for 5 minutes, then remove and allow to cool fully before icing. 
  1. Add freeze-dried strawberries to a food processor and grind into a fine powder. Set aside.
  2. Beat butter in large mixing bowl until smooth.
  3. Add half the powdered sugar and beat until combined. 
  4. Add strawberry powder and 3 tbsp chosen liquid, beat until smooth. 
  5. Add vanilla and slowly add remaining powdered sugar. Beat until smooth.
  6. Add any extra liquid or powdered sugar to reach desired consistency. 
  7. Ice and enjoy!