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Vanilla Malt Cupcakes

Jonathan ordered a vanilla malt with his green chili burrito at Southwest Diner (a new retro-style diner in St. Louis). When our sever dropped off the cool vanilla malt in front of him along with the metal canister dripping from condensation, Jonathan saw vanilla ice cream mixed with milk and malt powder – the drink he’d been craving for weeks. I saw an opportunity to steal half of his drink (malts are meant to be shared, right?) and my next cupcake idea – vanilla malt cupcakes.

A vanilla malt cupcake topped with whipped cream and a homemade maraschino cherry

I made my vanilla malt cupcakes by doctoring my go-to vanilla cupcake recipe to include malt powder. (View on Amazon)

It’s the same cupcake you know and love, but a bit more dense (I used all butter instead of butter and oil) and loaded with malt powder for that soda shop taste. I topped the cupcakes with fresh whipped cream and homemade maraschino cherries.

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Vanilla Malt Cupcakes
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5 from 1 vote

Vanilla Malt Cupcakes

It's the same cupcake you know and love, but denser and loaded with malt powder for that soda shop taste. I topped them with fresh whipped cream and homemade maraschino cherries.
Course Dessert
Cuisine American
Keyword vanilla malt cupcakes, whipped cream frosting
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 cupcakes
Calories 179kcal
Author Stef


  • ¾ cup sugar
  • ½ cup malted milk powder
  • 1 ¾ cups cake flour not self-rising
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 tablespoon vanilla extract
  • 2 large eggs room temperature
  • ¾ cup whole milk
  • whipped cream to taste
  • 16 maraschino cherries


  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking powder, baking soda, and salt.
  • Add butter and vanilla and mix until light and fluffy (about three minutes on high speed when using an electric mixer).
  • Mix in eggs until just combined.
  • Slowly mix in milk until just combined.
  • Fill cupcake liners ¾ full.
  • Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  • Top each cooled cupcake with whipped cream and a maraschino cherry.


Nutrition Facts
Vanilla Malt Cupcakes
Amount Per Serving
Calories 179 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 37mg12%
Sodium 137mg6%
Potassium 103mg3%
Carbohydrates 25g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 235IU5%
Vitamin C 0.1mg0%
Calcium 50mg5%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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