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Vanilla Malt Cupcakes

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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 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.

Carnation Malted Milk, Original, 13-Ounce Jars (Pack of 3)

I made my vanilla malt cupcakes by doctoring my Ultimate Vanilla Cupcake recipe to include malt powder.

View on Amazon.com

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 them 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

Ingredients

  • 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

Instructions

  • 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

Nutrition Facts
Vanilla Malt Cupcakes
Amount Per Serving
Calories 179 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 37mg 12%
Sodium 137mg 6%
Potassium 103mg 3%
Total Carbohydrates 25g 8%
Sugars 13g
Protein 3g 6%
Vitamin A 4.7%
Vitamin C 0.1%
Calcium 5%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.
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