Sweet Strawberry Cupcakes From Sprinkles Cupcake Sh

Name: Sweet Strawberry Cupcakes From Sprinkles Cupcake Shop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 1/2 cups all-purpose flour, sifted; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 4 ounces unsalted butter, at room temperature; 1 cup granulated sugar; 1 large egg, at room temperature; 2 large egg whites, at room temperature; 1/4 cup whole milk, at room temperature; 1/4 cup pureed strawberry (use all-natural frozen that have been thawed); 1 teaspoon pure vanilla extract; SPRINKLES STRAWBERRY FROSTING; 1 cup unsalted butter, firm but not cold; 1/8 teaspoon kosher salt; 3 1/2 cups confectioners' sugar, sifted; 1/2 teaspoon pure vanilla extract; 2 tablespoons pureed strawberries (use all-natural frozen that have been thawed)

Servings: persons

CUPCAKES
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
1/4 cup whole milk, at room temperature
1/4 cup pureed strawberry (use all-natural frozen that have been thawed)
1 teaspoon pure vanilla extract
SPRINKLES STRAWBERRY FROSTING
1 cup unsalted butter, firm but not cold
1/8 teaspoon kosher salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons pureed strawberries (use all-natural frozen that have been thawed)

1
Preheat oven to 350 degrees.
2
Fill a 12 cup cupcake pan with cupcake liners.
3
Whisk together flour, baking powder, baking soda and salt. Set aside.
4
Add vanilla and strawberry puree to milk and set aside.
5
In standing mixer, cream butter and sugar on medium-high speed until light and fluffy.
6
Slowly add egg and egg whites and mix on medium speed until blended.
7
With mixer on low speed, add half the flour mixture until just blended.
8
Add milk mixture and mix just until blended.
9
Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
10
Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch.
11
Frosting: Beat butter and salt on medium speed until light and fluffy.
12
Reduce speed and gradually add confectioner's sugar and beat until incorporated.
13
Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.

1775

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CUPCAKES, 1 1/2 cups all-purpose flour, sifted, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Sweet Strawberry Cupcakes From Sprinkles Cupcake Shop falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Strawberry Cupcakes From Sprinkles Cupcake Shop

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions