Last week I bought a big container of strawberries that we didn’t eat fast enough so I had to find some way to use them all up. I scoured the interwebs and I found the Sprinkles strawberry cupcake recipe on Martha Stewart’s website. I read all the comments and I made some slight adjustments to the recipe and they turned out pretty great. The frosting sort of tasted like strawberry ice cream but the cupcakes were lacking in strawberry flavor even though I added 1/2 cup of puree to the batter. Next time I will add even more strawberry puree to the batter or better yet use cherry puree to try to replicate the delicious Sprinkles’ cherry cupcakes I had over the summer.
Sprinkles’ Strawberry Cupcakes
Notes: I used 3 large eggs instead of 1 egg and 2 egg whites. I added 1/2-cup of strawberry puree to the cupcake batter and 1/4-cup of strawberry puree to the frosting. I also was able to make 12 cupcake and 6 mini-cupcakes due to the extra puree in the batter.
Makes 1 dozen
- 2/3 cup whole fresh or frozen strawberries, thawed
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/4 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkles’ Strawberry Frosting
Makes enough for 1 dozen cupcakes (Makes a ton of frosting so unless you pile it up like they do at Sprinkles, you should half it, except for the strawberry puree part. I added 1/4-cup of strawberry puree and had a ton of frosting to spare most likely because I added so much puree.
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.