Strawberry Milano Cupcakes

Ah, the irresistible allure of Milano cookies—those heavenly bites of chocolate and cookie goodness that you just can’t get enough of! But have you ever tasted the enchantment of Strawberry Milanos? Oh, they’re even more addictive.

Now, what if I told you that you could elevate your Milano moments to a whole new stratosphere of flavor? Drumroll, please. Introducing Strawberry Milano Cupcakes! These little gems are a hybrid of your favorite cookie and a classic cupcake.

They embody the best of both worlds, blending the crunchiness and signature flavors of Strawberry Milano cookies with the velvety texture of a cupcake, topped with a luscious frosting that’s just sweet enough to satisfy without overwhelming.

Why You Will Love Strawberry Milano Cupcakes

Let’s be honest. How many times have you sneaked a few extra Milanos into your day?

They’re addictive, and it’s easy to lose track. These Strawberry Milano Cupcakes are the perfect solution to that inevitable over-indulgence.

They are the epitome of a ‘simple indulgence,’ portion-controlled yet brimming with flavor. They’re easy to make and even easier to fall in love with.


  • Portion Control: Making these into mini-cupcakes can help you manage those all-too-easy over-indulgences.
  • Cookie Crumb Garnish: Don’t throw away your Milano crumbs! They make an excellent topping for that extra crunch.
  • Test for Doneness: Always use a toothpick to test for doneness—remember, baking times may vary depending on your oven and the size of the cupcakes.

The Ingredients


Ah, the cornerstone of any good baked good. Butter provides the moistness and is key to achieving that fluffy, airy texture.


Just enough to sweeten the deal. Sugar not only adds sweetness but also helps in giving the cupcakes a perfect crumb.

Strawberry Milano Cookies

The pièce de résistance! These cookies infuse the cupcake with its signature flavor, adding a delicious crunch and the undeniable essence of Strawberry Milanos.

Almond Extract

A little goes a long way. This extract subtly enhances the flavors without overshadowing them.

Cocoa Powder

This is what gives our frosting its chocolatey goodness, making it an irresistible topping for our cupcakes.

How to Make Strawberry Milano Cupcakes

Preheat the Oven and Prepare the Muffin Tins

Start by preheating your oven to 350°F (175°C). While the oven heats up, line your muffin tins with cupcake liners or grease them well. A well-prepared tin ensures easy cupcake removal later.

Cream the Butter and Sugar

In a large mixing bowl, beat 1/4 cup of butter and 1/2 cup of sugar together until they turn light and fluffy. Creaming these ingredients well introduces air into the mixture, making your cupcakes lighter.

Add the Liquid Ingredients

Next, crack one egg into the bowl, pour in 1/2 cup of milk, and add 1/4 teaspoon of almond extract. Beat all the ingredients for another two minutes until well blended.

Mix in the Dry Ingredients

Switch your mixer to a low speed and slowly add 1 cup of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix only until the dry ingredients fully incorporate into the batter.

Crush the Strawberry Milanos and Fold Them In

Place 12 Strawberry Milano cookies in a plastic bag and take a rolling pin to them until you have cookie crumbs. Fold 3/4 of the crushed cookies into the batter, saving the remaining crumbs for later.

Fill the Tins and Bake

Use a spoon to fill each muffin tin cup 3/4 full with the batter. Place the filled tins in the preheated oven. If you’re making mini-cupcakes, bake them for 10–12 minutes. For regular-sized cupcakes, bake them for 12–18 minutes. Insert a toothpick to test for doneness—if it comes out clean, the cupcakes are ready.

Cool and Frost the Cupcakes

Once baked, remove the cupcakes and let them cool on a wire rack. Meanwhile, make the frosting. Beat another 1/4 cup of butter, 1 1/2 cups of powdered sugar, 1/4 cup of cocoa powder, and 2 tablespoons of strawberry jam in a bowl. Add 1–2 tablespoons of milk to reach your preferred frosting consistency.

Garnish and Serve

After the cupcakes have cooled, frost them generously. Sprinkle the remaining crushed Milano crumbs on top for that extra Milano magic.

Serving Suggestions

These cupcakes are perfect just as they are, but for an extra touch of indulgence, serve them with a dollop of whipped cream or a scoop of vanilla ice cream.


  • If you can’t find Strawberry Milanos, any berry-flavored cookie will do.
  • Don’t like almond extract? Vanilla extract works just fine.


  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin tins
  • Measuring cups and spoons
  • Rolling pin for crushing cookies


How long will these cupcakes last?

Stored in an airtight container, they can last up to 5 days. Though, good luck having them around that long!

Can I freeze these cupcakes?

Absolutely! Make sure to freeze them without the frosting and defrost them completely before serving.

Strawberry Milano Cupcakes

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cupcakes


  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 tsp almond extract
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 12 Strawberry Milano cookies
  • 1/4 cup butter
  • 1 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbsp  strawberry jam
  • 1 – 2 tbsp milk


  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it.
  • In a large mixing bowl, cream together 1/4 cup butter and sugar until light and fluffy.
  • Beat in the egg, followed by milk and almond extract. Mix for another 2 minutes.
  • Gradually add in the flour, baking powder, and salt. Mix until just incorporated.
  • Crush the Strawberry Milano cookies and fold 3/4 of them into the batter.
  • Divide the batter among the cupcake liners, filling each 3/4 full.
  • Bake for 10-12 minutes for mini-cupcakes or 12-18 minutes for regular-sized cupcakes. Test for doneness with a toothpick.
  • Cool the cupcakes on a wire rack.
  • For the frosting, beat together the second 1/4 cup butter, powdered sugar, cocoa powder, and strawberry jam. Add milk to reach your desired consistency.
  • Once the cupcakes are cool, frost them and garnish with the remaining crushed cookies.


5. While the cupcakes cool, beat together 1/4 c. butter, powdered sugar, cocoa powder and strawberry jam until smooth. Add just as much milk as needed to reach desired frosting consistency. Frost cooled cupcakes and sprinkle with remainingcrushed Milano crumbs.
Two added bonuses to indulging in my Milano Moment with these cupcakes are 1) it’s a great way to really stretch a bag of Milanos, and 2) there’s enough to share with the family, if I REALLY want to!