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    Framed Cooks » Recipes » Cupcakes

    Cupcake Milkshakes

    Published: Sep 21, 2009 by Kate Morgan Jackson · This post may contain affiliate links · 13 Comments

    Jump to Recipe

    Love cupcakes? Love milkshakes? Here are not one but two super easy recipes for making cupcake milkshakes. Welcome to your new favorite dessert!

    cupcake milkshakes

    There have been a few recipes floating around my favorite food blogs lately for something called a Cupcake Milkshake. Putting the words “cupcake” and “milkshake” together around me is like putting the words “bacon” and “car” together in the same sentence when talking to the dog. I practically lost my mind with excitement over the potential.

    So when I saw cupcake milkshakes only on the fabulous CakeSpy blog but also on Serious Eats, I knew it was only a matter of time. However, the two cupcake milkshake recipes, while both pretty simple, had significantly different ingredients. Which one to make??? Then it came to me.

    CUPCAKE MILKSHAKE SMACK-DOWN.

    So last weekend I assembled the ingredients, and a distinguished panel of judges. The ingredients for both recipes included, of course, a really great cupcake. Our local market had these vanilla cupcakes with buttercream frosting that looked like they were pleading to be made into milkshakes.

    cupcakes

    The Serious Eats version, which they call a CakeShake and credit back to Squareburger in Philadelphia, calls for blending the cupcake with vanilla ice cream. So I picked up some Ben and Jerry’s, because who is better than they are? The CakeSpy version calls for blending the cupcake with an ice cream cone (sugar or wafer is fine)…

    vanilla ice cream
    …along with 1/2 cup of heavy cream.

    pitcher of cream

    So I had all my ingredients at the ready. I started with the Serious Eats version — one cupcake, about a cup of vanilla ice cream, into the blender: bzzzzzzzzzzzzzz (blender sounds). It was very, very thick. I added about 1/2 cup of milk, bzzzzzzzzz. Looked like perfect milkshake consistency, so I poured it into a glass, popped it into the fridge and went on to the CakeSpy version.

    One cupcake, one ice cream cone, 1/2 cup heavy cream, bzzzzzzzzz. Also very thick, so added 1/2 cup of milk, bzzzzzzzzzz. This one came out a little thinner than the ice cream version, but still thick enough to look milkshake-ish. Into the glass it went.

    Then I summoned my panel of distinguished judges.

    Teenager #1:
    smiling girl
    Teenager #2:

    smiling girl

    Teenager #3:

    dog

    Hey, wait a minute. I’m not falling for that again.

    My two legitimate judges sampled both versions without knowing which one was which, and both unanimously voted for the ice cream version. In their expert opinion, it was sweeter, and more milkshake-like.

    The ever-helpful Southern husband, who was the back-up judge in the event of a tie, also voted for the ice cream version. Although to be totally fair to the runner-up, both milkshakes were quickly demolished after the taste-test, so I would call the other one a VERY close second-place finisher.

    Love cupcakes? Love milkshakes? Here are not one but two super easy recipes for making cupcake milkshakes. Welcome to your new favorite dessert! Click to Tweet In both versions, I was impressed that the milkshake was not at all grainy – the blender did a good job of mixing it up very smoothly. If you’ve ever had cake-batter flavor ice cream, that’s pretty much what this tastes like. And I’m guessing that it works on any flavor ice cream/cupcake combo you want…

    So there you go, I have now done all the difficult research for you, and you can now go forth and confidently make your own cupcake milkshakes. Unless of course you want to do your own taste-tests, in which case I have included both recipes below.

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    Cupcake Milkshakes

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    Love cupcakes? Love milkshakes? Here are not one but two super easy recipes for making cupcake milkshakes. Welcome to your new favorite dessert!

    • Author: Kate Morgan Jackson
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 1 milkshake
    • Category: Dessert
    • Method: No Cook
    • Cuisine: American

    Ingredients

    Scale

    Option One: CAKE SHAKE

    • One cupcake
    • One cup ice cream
    • One-half cup cold milk
    • Sprinkles

    Option Two: CUPCAKE MILKSHAKE

    • One cupcake
    • One ice cream cone
    • One half cup chilled heavy cream
    • One-half cup cold milk
    • Sprinkles

    Instructions

    Option One: Cake Shake

    1. Place first three ingredients in blender and blend on highest setting until smooth, about one minute. Pour into glass and add sprinkles

    Option Two: Cupcake Milkshake

    1. Place first four ingredients in blender and blend on highest setting until smooth, about one minute. Pour into glass and add sprinkles.

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    Comments

    1. Austin says

      December 19, 2023 at 1:01 am

      Reply
    2. Love says

      August 05, 2017 at 7:04 pm

      It looks so yummy. I can’t eat it. beacause it is beautifull and your photos are lovely

      Reply
    3. Ethel says

      June 24, 2017 at 9:13 pm

      So cute and just look so good!!!!!;D
      SO ADORABLE!!!

      Reply
    4. Kate Morgan Jackson says

      September 23, 2009 at 10:42 am

      Memoria, you are TOTALLY right about the ice cream! :-) But B&J is a close second. And chocolate is definitely the next one on my list, but I will probably do chocolate cupcakes AND chocolate ice cream. mmmmmm…..

      Reply
    5. Memória says

      September 22, 2009 at 8:59 pm

      What's better than Ben & Jerry's? Homemade ice cream is! YUM!

      Anyway, your photos are lovely. This is a great idea. I could make these with homemade chocolate cupcakes and vanilla ice cream. :D

      Reply
    6. Kate Morgan Jackson says

      September 22, 2009 at 1:42 pm

      Both great ideas! And of course, we could make the whole thing with chocolate cupcakes and ice cream…

      Reply
    7. Anonymous says

      September 22, 2009 at 1:39 pm

      You could make a hybrid version of the milkshake and add an ice cream cone to the first recipe. Best of both worlds! Or even lightly pulse it in a food processor and stir in bigger chunks.

      Reply

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    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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